Fish Taco Bowls

Fish Taco Bowls have all the fixins of your favorite fish tacos but are much simpler to make and eat!

Have you heard of Friday night Fish Fry?

If you have, there’s a good chance you’re from Wisconsin.

Every Friday growing up, my family would always hit up one restaurant or another for Friday night Fish Fry. Even long after I moved out of the state, I knew not to bother trying to call my parents on Friday nights.

These Fish Taco Bowls make a serious contender for best Friday night Fish Fry. And the best part is not only that you don’t have to leave your house, but it’s so simple to throw together that it can be any night of the week!

I start my Fish Taco Bowls either some grilled fish or some frozen battered fish fillets, which is delicious enough to stand on their own. There are some great brands out there and I’ve found some great beer-battered cod (from Gorton’s but there are others that are good, too).

To make your Fish Taco Bowls, you can use whatever toppings you like, in whatever amounts sound good to you. I use about equal amounts of everything: some battered or grilled fish, fresh corn off the cob, shredded cabbage, cooked rice, chopped red bell pepper, chopped poblano pepper, cilantro, a little cheese, avocado and Serrano pepper.

Then I make a simple “dressing” with sour cream, some hot sauce (usually Tabasco), fresh lime juice and a pinch of salt. Toss it all together and you have a delicious Fish Taco Bowl that everyone will devour.

This is one of those shortcut meals that everyone loves – especially me, since it saves me so much time!

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Easy Fish Taco Bowls

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

These easy Fish Taco Bowls have everything from your favorite tacos but are much simpler to make and eat!

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Ingredients

• 4 grilled or battered cod fillets
• 1 red bell pepper,, chopped
• 1 poblano pepper,, chopped
• 2-3 ears fresh corn, , kernels removed and cobs discarded
• 1 cup pico de gallo
• 1 cup black beans
• 1/2 cup shredded cheddar cheese, (optional)
• 1/2 cup cilantro, chopped
• 1 cup shredded cabbage
• 1 avocado, sliced
• 1 cup cooked rice
• 1 serrano pepper, sliced

SAUCE

• 1 cup sour cream
• Tabasco or other hot sauce, to taste
• juice of one lime
• pinch of salt, or to taste

Instructions

1. Mix together sauce ingredients and set aside.
2. Cook the fish according to the package directions.
3. Assemble the cooked fish and the remaining ingredients in 4 dinner bowls or plates. Drizzle with the sauce and serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 496Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 73mgSodium: 376mgCarbohydrates: 49gFiber: 11gSugar: 9gProtein: 24g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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