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Grilled Fish Taco Bowls

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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.

Grilled Fish Taco BowlsThese grilled fish taco bowls start 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 the tilapia fillets amazing flavor.

And then there’s the Pico de gallo.  That’s a big part of what make these fish taco bowls extra special.  

It’s gives the bowls 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 grilled fish taco bowls out of this world.

Grilled Fish Taco Bowls

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.  If you do cook them on the grill, 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).

Grilled Fish Taco Bowls

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.

The final delicious touch to these bowls is a generous drizzle of sour cream mixed with olive oil and little lime juice which adds just the right amount of creaminess and tang.

Grilled Fish Taco Bowls

Yield: 4

Grilled Fish Taco Bowls

Grilled Fish Taco Bowls

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.

Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes


  • 6 cups shredded cabbage
  • 5 tbsp olive oil, divided
  • juice from 1 1/2 limes, divided
  • 1/2 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
  • 1/2 tsp salt
  • 1/2 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 1/2 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.
  • Notes

    You can also cook the fish on the outdoor grill, but I suggest putting foil on the grill since the fish is pretty delicate and has a tendency to break up. If you want to cook it inside but don't have a grill pan, a skillet will work just fine.

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 608Total Fat: 35gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 114mgSodium: 531mgCarbohydrates: 31gFiber: 9gSugar: 16gProtein: 50g

    Grilled Fish Taco Bowls






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    Thursday 26th of March 2020

    Dear Lisa’s Dinnertime Dish,

    Fresh Fins, a brand that aids in buying a variety of seafood and poultry, Our core passion is good food! The mission is to bring our bountiful coastline to homes and do it most ethically and maintain the same standards that we have at home, to you!

    We love your blog Lisa’s Dinnertime Dish and found many of your recipes a great option for those who would buy their poultry/fish from us. Of course, every recipe we share will include a link to your blog and hopefully also aid in driving more traffic from our pages to you. And we will assign courtesy to you as credits.

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    Authentic Pico De Gallo - West Via Midwest

    Sunday 4th of August 2019

    […] Grilled Fish Tacos […]

    Blossom Smith

    Friday 19th of July 2019

    Thanks for sharing such a delicious recipe with us.

    Pico de Gallo - Lisa's Dinnertime Dish

    Monday 11th of June 2018

    […] That’s right, just five ingredients and you’ve got yourself a bowl full of freshness.  Pico de gallo is so great to have around.  It, of course, is great for dipping tortilla chips into, but it’s also great for topping grilled meats and fish or serving with tacos, burritos or Grilled Fish Taco Bowls. […]


    Thursday 22nd of June 2017

    Just wanted to thank you for this recipe. I've made it several times now and everyone in my family loves it. I use my own jalapeño ranch and pico de gallo recipes, but the fish is so good, and so fast. Thanks for a great, easy family meal!


    Thursday 22nd of June 2017

    Hi Laura! Thanks for the comment, I'm so glad to hear you like this recipe!

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