Fish Taco Bowl

OMG this is amazing and so simple to make – adapted from Clean Food Crush


Makes 4 servings


  • 2 corn on cob, cooked, kernels cut from cob
  • 2 cups cooked brown rice (I added the juice of a fresh lime + chopped cilantro leaves to the rice)
  • 2 Tbsps avocado oil or olive oil or coconut oil
  • 4, 4-5 oz skinless, cod or halibut filets
  • 6 cups mixed baby greens
  • 1/2 cup prepared black beans, rinsed well if using canned
  • 1 avocado, diced
  • 1/2 red cabbage sliced very thin
  • 1 red pepper, sliced (I roasted mine)
  • 1 cup grape, or cherry tomatoes, sliced
  • Fresh lime wedges, and fresh cilantro to serve


  1. Heat oil in a large frying pan over med/high heat, pat dry fish with paper towel, then season with a pinch of sea salt & pepper.
  2. Cook fish for about 4-5 minutes per side, until flakes easily. Cover tightly or wrap in foil while assembling the salads.
  3. Divide all ingredients evenly between 4 large bowls, adding warm fish last.
  4. I made a homemade Cilantro-Lime Vinaigrette to drizzle over these bowls:

Ingredients for Cilantro Lime Vinaigrette:

2 Tbsp per person is one serving.

  • 1 jalapeno, seeded and chopped
  • 2 cloves garlic, peeled
  • 1 tsp minced fresh ginger
  • 1/4 cup fresh lime juice
  • 1/3 cup raw honey
  • 2 tsps balsamic vinegar
  • 1/2 tsp sea salt
  • 1/4 cup cilantro leaves, packed
  • 1/2 cup extra-virgin olive oil


  1. Pulse the jalapeno pepper, garlic clove, and ginger into a food processor or blender for a few minutes.
  2. Pour in lime juice, honey, balsamic vinegar, & sea salt, add the cilantro. Pulse a few more times to thoroughly blend.
  3. With the food processor or blender on, drizzle in the oil until incorporated.
  4. Lasts 1 week, refrigerated in a sealed jar.