Crispy Fish Taco Bowls with Avocado & Lime Sauce
Crispy Fish Taco Bowls with Avocado & Lime Sauce
Fresh, crunchy, and full of flavour, these Crispy Fish Taco Bowls with creamy avocado and lime sauce are everything you love about fish tacos – deconstructed into an easy-to-assemble, wholesome bowl. Perfect for a fast weeknight dinner or weekend lunch, these bowls are light yet satisfying, packed with colourful vegetables, whole grains, and crispy golden fish for that all-important crunch.This recipe is designed for simplicity and convenience, using frozen crumbed dory fillets as a time-saving shortcut. While the fish bakes or air fries to golden perfection, you’ll prepare a base of fluffy brown rice, toss together a quick salsa-style veggie mix, and blend up the star of the show: a creamy, zesty avocado and lime sauce with just a hint of jalapeño. Each element comes together to create a balanced bowl that’s nourishing, fun to eat, and highly customisable.Whether you’re feeding fussy kids or entertaining friends, these bowls let everyone build their own plate just the way they like it. They’re also an excellent way to load up on fibre and veggies while still delivering big flavour. You can use black beans or kidney beans, swap out the cabbage for lettuce, or add corn, jalapeños, or pickled onions for extra punch. Everything can be prepped ahead of time too, making this a great option for meal prep or busy nights when you want something quick, fresh, and satisfying.These bowls are a regular in our Wholesome by Sarah kitchen because they tick every box: quick, colourful, and full of texture. Plus, they’re gluten-free (if your fish fillets are), and can be made dairy-free with one easy swap. Dinner just got a whole lot more fun.
Equipment
- Saucepan
- Baking tray or air fryer tray
- Knife and chopping board
- Food processor or stick blender
- Measuring Cups and Spoons
Ingredients
- 4 Birdseye Frozen Air Baked Dory
- 1 cup brown rice or white
- 1 cup black beans or kidney beans, tinned, drained and rinsed
- 2 cups red cabbage finely shredded
- 1 lebanese cucumber chopped into half moons
- 2 tomatoes chopped or 200g cherry tomatoes
- 1/2 red onion very finely chopped
- 1 avocado large, sliced
- 1 cup coriander leaves fresh
- 1 lime cut into wedges
Creamy Avocado & Lime Sauce:
- 1 avocado ripe
- 1 lime juiced
- 2 tablespoons greek yoghurt or sour cream
- 1 tablespoon extra virgin olive oil
- 1 garlic clove small, crushed
- 1/2 jalapeno roughly chopped
Instructions
- Rinse 1 cup rice under cold water. Add to a pot with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 25–30 minutes until tender. Drain any excess water and fluff with a fork. Set aside.
- Cook the crumbed fish:
- Preheat oven to 200°C (fan-forced) or preheat air fryer to 180°C.
- Oven method: Place 4 crumbed fish on a lined baking tray and bake for 20 minutes, until golden and crispy.
- Air fryer method: Place fish in the basket and cook at 180°C for 18 minutes. Set aside to rest for a few minutes, then chop.
- Using a stick blender or food processor, combine avocado, lime, Greek yoghurt or sour cream, olive oil, garlic, jalapeño, coriander and a pinch of salt and pepper. Blend until smooth, adding a splash of water to loosen if needed.
- Assemble the bowls: Divide cooked brown rice between 4 bowls. Top with shredded cabbage, beans, cucumber, tomato, red onion, and avocado slices. Add the crispy fish to each bowl. Drizzle generously with the creamy avocado & lime sauce. Garnish with fresh coriander and a lime wedge.
Video
Notes
Cooking Tips for Beginners
- Rinse rice before cooking for fluffier grains
- Shred cabbage finely for easier eating
- Use tongs to flip fish halfway through if baking
- Add water gradually to the sauce so it doesn’t become too thin
- Taste sauce and adjust lime or salt to your liking
Serving Suggestions
- Serve with corn chips or soft tortillas on the side
- Add pickled onions or jalapeños for extra zing
- Top with crumbled feta or a sprinkle of chilli flakes
- Swap rice for quinoa or cauliflower rice
- Make it into a wrap or taco with leftovers
Make-Ahead or Prepare-Ahead Guidance
- Cook rice and beans ahead and refrigerate
- Make the sauce up to 24 hours in advance
- Pre-chop vegetables and store in containers
- Fish is best cooked fresh for maximum crispiness
Freezer Friendly
Sauce and fish can be frozen separately. Fish reheats best in an air fryer.Storage Advice
- Fridge: Store assembled bowls without sauce for up to 2 days
- Freezer: Freeze fish and sauce separately for up to 1 month
- Reheating: Reheat fish in air fryer or oven; add sauce and fresh toppings after
Meal Prep Instructions
- Cook and portion rice
- Prepare vegetables and store separately
- Make sauce and store in airtight jar
- Cook fish fresh or reheat from frozen
- Assemble just before serving for best texture
Substitutions
Grains:- Quinoa
- White rice
- Cauliflower rice
- Grilled chicken
- Tofu
- Black bean patties
- Use coconut yoghurt for dairy-free
- Swap jalapeño for chilli flakes if needed
- Add a splash of vinegar if lime isn’t available
FAQs
- Can I use fresh fish instead of frozen fillets?
Yes – just crumb and bake fresh white fish fillets or pan-fry them until golden. - Is the sauce spicy?
Only mildly. Leave out the jalapeño for a kid-friendly version. - Can I make it dairy-free?
Yes – swap the yoghurt or sour cream with coconut yoghurt. - How long does the sauce last?
Up to 3 days in the fridge in an airtight container. - Can I use white rice?
Absolutely – it cooks faster and works just as well.
Related Recipes on Wholesome by Sarah
- Spiced Chicken Rainbow Grain Bowl with Tahini Yoghurt
- Chicken Schnitzel Abundance Bowl with Brown Rice, Avocado, Edamame & Sriracha Drizzle
- Asian Salmon Bowl with Brown Rice, Cucumber Salad & Wasabi Peas
- Halloumi & Chickpea Abundance Bowl with Roasted Sweet Potato and Hummus-Yoghurt Drizzle
Helpful Hints
- Use tinned beans for speed
- Pre-shredded cabbage saves prep time
- Double the sauce and use it as a salad dressing
- Store all ingredients separately for better texture
- Garnish with extra lime juice to brighten the flavours
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