Fish Taco Bowls + The Cutest Tank Dress

 

A few months ago Ben went on a fishing trip and caught tons of fish so we have a freezer full of fish.  We do tacos all the time but decided to switch it up and do fish taco bowls.  We lightly fried the fish but you could totally grill it or bake it.  You could also easily sub shrimp for fish.  We assembled everything like a taco bar and that way everyone could serve their bowls how they liked them.  The kids just wanted the fish, cheese and corn but Ben and I piled ours full.  This was such a great meal I am sure we will make often! Enjoy!

F I S H  T A C O  B O W L S 

4-5 fish fillets- any sort of white flakey fish will work like flounder, grouper, mahi

fish breading

1 can black beans

4 ears corn

1/2 head red cabbage

pico de gallo

crumbled queso fresco

pickled onions (see recipe below)

avocado mashed or guacamole

1 lime

sliced jalapenos

Trader Joe’s Chili Lime Seasoning

Brown Rice

 

Slice fish into small filets if they are already not small.  In a paper bag add about a cup of the the fish breader.  Add the filets in the paper bag add shake to coat with the breader.  In a skillet heat a few tablespoons of oil- we use either coconut or olive oil.  Cook the fish a few minutes each side on medium heat until lightly brown and crispy.  Remove and set on paper towels to drain the excess grease.

Toss the shredded cabbage with the juice of half a lime and salt.  I use a mandolin to thinly shred my cabbage.

Cook the black beans on a skillet.  I add in a few jalapenos to give the beans extra spice and flavor.  If you have time to do dried beans they are even better than canned.

Preheat the oven to 350 degrees.  Remove the husks from the corn and wrap all the ears in foil.  Roast about 20-25 minutes under tender.  Cut the kernels from the ears and toss with Trader Joe’s Chili Lime Seasoning.

Cook your rice according to the package.  I was super lazy and used the microwave kind in a bag.

To assemble start with a layer of brown rice and then add on fish, beans, corn, queso fresco, pico de gallo, guac and any other toppings you want.

 

QUICK PICKLED ONIONS

  • 1/2 cups apple cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 red onion, thinly sliced

Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.

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I also wanted to share this adorable tank dress.  It is the perfect casual Summer dress.  So comfy and the material feels so nice!  Only $55 and comes in 8 colors, I seriously wanted several colors!  I am wearing a size medium.  You could easily jazz this up with some fun necklaces or earrings.

Tank Dress

 

 

4 Comments

  1. Laura
    May 16, 2018 / 12:02 pm

    Yum! This looks delish! I’m sure it would be great wrapped up in a tortilla, too! What kind of fish did Ben catch? Always looking for ideas how to use up excess amounts of fish… sometimes it can be so flavorless. Are y’all living together now? You seem so happy–thrilled for you! And your kids seem to love him!! Does he have any kids? Y’all are just the cutest!

  2. May 16, 2018 / 12:24 pm

    Yum! Perk also has had a good fishing haul lately. This looks yummy. Last night we had Mahi Mahi Salads and it was a nice change up! I adore pickled vegetables.

  3. Deborah
    May 16, 2018 / 2:16 pm

    Fish bowls look great!! Where did you get the dress!

  4. May 16, 2018 / 5:15 pm

    For the fish breading, we use chili powder, kosher salt, flour and corn flour to bread the fish! It’s super easy and the corn makes it taste so yummy.

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