Fish Taco Bowl (Reader Recipe)

This fresh and flavorful Fish Taco Bowl is packed with wild rice, seasoned fish, sweet corn, creamy avocado, and hearty black beans for a nourishing meal that tastes like summer in every bite. Thank you to reader Terry Hanly for submitting this recipe.

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If you love fish tacos but want a lighter, easier-to-prep version without the tortillas, this bowl is for you. It’s all the best parts of a classic fish taco served in a wholesome bowl that’s perfect for lunch or dinner.

Whether you’re eating clean, following WW, or just trying to get more whole foods into your diet, this bowl is a delicious way to do it. Plus, it’s easy to customize with whatever fish you have on hand—try it with tilapia, cod, salmon, or even shrimp!

This recipe makes an ideal meal for meal prep or a weeknight dinner. Serve it on its own, or pair it with a simple side salad, tortilla chips and salsa, or a squeeze of lime and hot sauce for a little extra kick.

If you’re serving a crowd, create a fish taco bowl bar where everyone can build their own bowl with toppings like shredded lettuce, chopped tomatoes, jalapeños, and a drizzle of Greek yogurt or spicy crema.

Leftovers store well, too. Simply keep the ingredients separate in airtight containers in the refrigerator for up to 3 days. Reheat the rice and fish before serving, and add the avocado fresh to prevent browning. It’s a great make-ahead option for healthy lunches throughout the week.

Try it once, and this fish taco bowl just might become a regular on your menu. It’s colorful, filling, and full of feel-good ingredients your whole family will love.