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Fish taco bowl

Easy weeknight homecooked meals
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2



  • 2 Tilapia loin ( 1 per head add more if needed)
  • 1 tsp Chipotle chili powder
  • 1 tsp Taco seasoning / any other seasoning of your choice will do Any Mexican fish rub
  • Salt and pepper to taste
  • 2-3 tsp Rice vinegar
  • 2-3 tsp Olive oil to shallow fry the fish


  • 3/4 -1 cup Use any other carb of your choice/ fast cooking white rice I have used Basmathi rice here (Reduce qty if not big eaters)

Pico de gallo

  • 3 Tomatoes
  • 1 small Red onion - chopped
  • 1/2 Jalapeno (seeds removed)
  • Few sprigs Cilantro
  • 1/2 -1 Lime juiced
  • Salt to taste


  • 3-4 leaves Cabbage (Outer leaves of a full cabbage) shredded
  • 1/2 Carrot (cut into match stick size pieces)


Step 1 -Start with Rice

  • Measure, wash and soak the rice for 10 minutes in plenty of water.

Step 2 - Prep the fish

  • Mix chipotle chili powder, taco seasoning, salt and pepper with 2-3 tsp of vinegar. Keep this ready
  • Now wash the fish loins and pat dry with a paper towel. Apply the seasoning mixture on the fish and let it marinate for 20 minutes. Do not make gashes as the pieces may fall apart easilywhile frying INSTEAD -Prick with tines of the fork or tongs so the seasoning seeps in well (REFER VIDEO )

Step 3 - Cook rice in rice cooker adding enough water. OR Quinoa (Recipe link on top)

    Step 4 - Prepping for pico de gallo

    • Chop the red onion, tomatoes, jalapeno and cilantro add juice of lime and season with salt. Mix everything well and refrigerate until reday to serve.

    Step 5 - Prepping for the slaw

    • Remove the outer leaves of cabbage. wash thoroughly. Cut off all the blemishes and the thick vein in the middle and discard.
      Roll the leaves (as seen the VIDEO) and shred finely.
    • Chop the carrot into match stick size pieces. (Season or dress if necessary) I skipped it.

    Step 6 - Shallow fry the fish

    • Heat a pan with 2-3 tsps of oil. Reduce heat to medium -low. Gently put the fish loins on the pan allow it to cook on 3-4 minutes per side. Serve immediately.

    Get the bowl ready!

    • In a bowl spead a ladle full of warm rice on it lay the fried fish, pico de gallo on one side shredded cabbage and carrot on the other side. Onion pickled & lime wedges too. A dollop of sour cream/ crema fresca would add the perfect zing.