A bowl filled with fish taco goodness just in time for Cinco de Mayo! All of the flavors of a fish taco minus the frustration of attempting to eat a fish taco without it falling apart or dripping all over your hand. Amiright?
Years ago before they became a food revolution and before I’d ever given them a chance, I was one of those people who thought the idea of putting fish in a taco was just too weird. Then in high school during a family trip to Arizona, we were treated to fish tacos and that was the start of a new, wonderful relationship. They are now one of my favorite foods. I have a hard time turning down a good fish taco when I see it on the menu, but we also like making them at home on the regular.
Our favorite recipe that we’ve shared with you before has evolved over the years, but we figured out that the best way to prepare the fish is simply seasoned with lime zest, salt and pepper then grilled until it’s tender.
We like a meaty, but mild white fish for these like tilapia or mahi mahi. If you prefer something else like salmon or amber jack, well I’m sure that’d be good too. I just think a milder fish melds better with the other flavors going on instead of overpowering them.
These bowls take all of the usual makings of a fish taco night – the rice and beans and toppings – and throws them all into a bowl together. It’s a bit lighter on the calories only because you aren’t having that fish stuffed into a tortilla. They are perfect for Cinco de Mayo this year!! Save those extra carby calories for more margaritas or chips and guacamole. Try our recipes for margaritas here and here and definitely our guacamole.
We are making Cilantro Lime Rice and Seasoned Black Beans as the base for these bowls along with that simple lime seasoned fish, but you can also just do a simple white rice and plain black or pinto beans. There really is no substitute for that sauce though. We’ve tried making it with Greek yogurt in place of the sour cream to lighten it up, but honestly you can tell and it’s just not the same. Go for the full on sauce here, just be judicious with your drizzle if you want to watch your calories. If you are seriously cutting back on carbs, then you can switch out the rice for shredded lettuce or arugula to make this more like a taco salad.
- 1 lb tilapia
- zest of 1-2 limes
- salt and pepper
- 1 can black beans
- 1 tsp cumin
- 1 cup basmati rice (extra long grain rice)
- 2 Tbsp butter, divided
- 1 bay leaf
- 2 cups water
- 1 tsp salt and pepper
- 2 Tbsp fresh chopped cilantro
- 1.5 Tbsp of fresh lime juice (about 1/2 a large lime)
- 1 cup sour cream
- 2 Tbsp mayonnaise
- Zest & juice of 1 lime
- 1 chipotle pepper in adobo sauce (more or less to taste) – minced, super fine
- Red cabbage, sliced/shredded
- Radish, thinly sliced
- Jalapeno, thinly sliced
- Cilantro, chopped
- Blue Corn Tortilla chips, lightly crushed
- Cotija cheese, crumbed
- Lime wedges
Season fish with salt and pepper to taste. Sprinkle with lime zest.
Heat grill to around 375 degrees. Grill fish for 5-10 minutes or until it flakes in a grill basket sprayed with oil.
In the meantime, make the beans, rice and sauce.
Rinse and drain beans. Pour into a small pot, add enough water just to cover and season with cumin. Stir and cook over medium low until heated through.
In another medium pot, combine rice, butter, and bay leaf and set to medium heat. Saute rice for about 2 minutes, stirring constantly. Pour in water, salt and pepper and bring to a boil. Cover and reduce to simmer. Simmer covered for about 15-17 minutes, until water is absorbed and rice is fluffy. Removed from heat. Stir in cilantro and lime juice.
For the sauce, stir together sour cream, mayonnaise, lime juice and zest, and chipotle. Adjust with more lime juice and chipotle to your taste.
To make the bowl, place 1/2 cup rice, 1/4 of the beans (approx 1/4 cup), 1/4 of fish, and a handful of chips in the bottom of a large bowl. Top with red cabbage, radish, jalapeno, cilantro and cotija cheese. Drizzle with sauce and serve with a wedge of lime.
Enjoy! Happy Cinco de Mayo! <3 K&R