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.
Crispy Fish Taco Bowls with Avocado & Lime Sauce
Rate this RecipeIngredients
- 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.1 cup brown rice
- Cook the crumbed fish:4 Birdseye Frozen Air Baked Dory
- 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.4 Birdseye Frozen Air Baked Dory
- 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.4 Birdseye Frozen Air Baked Dory
- 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.1 avocado, 1 lime, 2 tablespoons greek yoghurt, 1 tablespoon extra virgin olive oil, 1 garlic clove, 1/2 jalapeno, 1 cup coriander leaves
- 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.1 cup brown rice, 1 cup black beans, 2 cups red cabbage, 1 lebanese cucumber, 2 tomatoes, 1/2 red onion, 1 avocado, 4 Birdseye Frozen Air Baked Dory, 1 cup coriander leaves, 1 lime
Video
Keywords
