West Coast Fish Taco Bowl (Printable)

Enjoy spiced fish, fresh veggies, and zesty Rebel Ranch in a West Coast-inspired bowl. Pescatarian and gluten-free option.

# Components:

→ Fish

01 - 1 pound white fish fillets (cod, halibut, or tilapia), cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Slaw

09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1/2 cup grated carrot
12 - 2 tablespoons chopped cilantro
13 - Juice of 1 lime
14 - 1 tablespoon olive oil
15 - Salt and pepper to taste

→ Base

16 - 2 cups cooked brown rice (or quinoa for gluten-free option)
17 - 1 cup canned black beans, rinsed and drained
18 - 1 cup cherry tomatoes, halved
19 - 1 avocado, sliced
20 - 1 cup corn kernels (fresh, frozen, or canned)

→ Rebel Ranch Dressing

21 - 1/2 cup Greek yogurt
22 - 1/4 cup mayonnaise
23 - 2 tablespoons buttermilk (or preferred milk)
24 - 1 tablespoon chopped fresh dill
25 - 1 tablespoon chopped fresh chives
26 - 1 tablespoon chopped parsley
27 - 1 teaspoon garlic powder
28 - 1/2 teaspoon onion powder
29 - 1 teaspoon lemon juice
30 - Salt and pepper to taste

→ Optional Toppings

31 - Lime wedges
32 - Sliced jalapeño
33 - Crumbled tortilla chips

# Method:

01 - In a small bowl, whisk together Greek yogurt, mayonnaise, buttermilk, dill, chives, parsley, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Refrigerate until ready to serve.
02 - In a large bowl, combine green cabbage, red cabbage, carrot, and cilantro. Dress with lime juice, olive oil, and season with salt and pepper. Toss well and set aside.
03 - Pat fish pieces dry and place in a bowl. Drizzle with olive oil and toss with smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper. Heat a nonstick skillet over medium-high heat. Cook fish in a single layer for 2 to 3 minutes per side, until the flesh is opaque and slightly golden. Remove from heat.
04 - Divide cooked brown rice (or quinoa) evenly among four bowls. Arrange black beans, cherry tomatoes, avocado slices, and corn on top of the rice.
05 - Top each bowl with a generous serving of cabbage slaw and portions of cooked fish.
06 - Drizzle Rebel Ranch dressing over each bowl. Add preferred toppings such as lime wedges, jalapeño slices, and crumbled tortilla chips. Serve immediately.

# Expert Advice:

01 -
  • Uses easy-to-find ingredients and pantry staples
  • Ready in about forty minutes from start to finish
  • Packed with protein fiber and nourishing vegetables for a meal that keeps you satisfied
  • Great for meal prepping or family dinners
02 -
  • High in protein and fiber perfect for lunch or dinner
  • Easy to make gluten-free with quinoa and the right chips
  • Customizable with seasonal veggies or different proteins
  • The Rebel Ranch is always a hit in my house sometimes we double the batch to have on-hand for dipping veggies or jazzing up salads My kids love assembling their own bowls and always sneak a few extra tortilla chips on top
03 -
  • Use the freshest fish you can buy and do not overcook it for best texture
  • Let the slaw marinate for a few minutes so flavors meld but do not let it sit too long to keep crunch
  • Taste the dressing before serving and adjust herbs or lemon to your liking

Return