You guys, grilled fish taco bowls! They are amazing and I’m not even kidding. It’s all the components of a fish taco in a healthy, hearty, dig in with a fork bowl.
It starts with a bed of shredded cabbage that’s been lightly dressed with olive oil and lime juice. Then you put together a quick spice mix that gives tilapia fillets amazing flavor. Remember the Pico de gallo from last week? That’s a big part of what make these fish taco bowls extra special. It’s gives the bowl a delicious freshness as well as a little kick from the jalapeño. Chunks of avocado, lots of fresh cilantro and a tangy sour cream sauce complete the package to make these fish taco bowls out of this world.
The fish cooks up in literally minutes, so it doesn’t take long to get these beautiful bowls on the table. I used a grill pan on the stove, but a skillet would work just as well. If the weather is cooperating, you can cook these on the outdoor grill, but I highly recommend that you cook the fish on foil, so it doesn’t end up going through the grates if it starts to break up (tilapia is very delicate).
If you’re really short on time, feel free to use store bought pico de gallo, although the homemade pico de gallo is so amazing and really isn’t difficult to make. To save time, I used pre-shredded cabbage, which made these fish taco bowls all the more easy to get on the table.
- 6 cups shredded cabbage
- 5 tbsp olive oil, divided
- juice from 1½ limes, divided
- ½ cup sour cream
- 4 tilapia fillets, 3-4 oz each
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- pinch of cayenne pepper
- 1 avocado, diced
- cilantro leaves
- pico de gallo
- In a large mixing bowl, combine cabbage with 2 tbsp olive oil and juice from 1 lime, stirring until well coated.
- In a small bowl, whisk together sour cream, 1 tbsp olive oil and juice from ½ lime.
- Combine all of the spices in a small bowl and stir in 2 tbsp olive oil.
- Spread spice mixture on both sides of the fish.
- Coat a grill pan with cooking spray or olive oil and heat over medium heat.
- Grill fish for about 2 minutes per side, until opaque.
- Shred fish into chunks with a fork.
- Divide cabbage mixture between 4 bowls.
- Top with fish, avocado, cilantro leaves and pico de gallo.
- Drizzle bowls with sour cream sauce.