Baja Fish Taco Bowls are a fun way to get fish into your diet. Everyone can customize their own toppings in the taco bowl and since this taco bowl recipe uses frozen battered fish, you can get dinner on the table in no time!
I often make fish or shrimp tacos but instead I decided to try a new twist on tacos. I am making Baja Fish Taco Bowls. Rice taco bowls are everywhere and I wanted to jump on the bandwagon.
Let's take everything we'd put on a fish taco and put it is a bowl with some rice. So easy and perfect for busy nights.
What are the ingredients in these Baja Bowls?
- frozen fish fillets - You can really use any frozen fish you'd like. One of my favorites for this Baja bowl recipe is the beer battered fish fillets from Gorton's. But there are lots of good choices in your frozen food section.
- corn - You can use frozen corn. Super easy!
- beans - I used canned pinto beans but try black beans, white beans or kidney beans if you'd like.
- rice - Precooked frozen rice helps me out in this recipe but use whatever is easiest or your favorite. I prefer brown rice for the extra nutrition.
- avocadoes - My favorite part of the bowl! Leave them out if you don't care for them.
- salsa - I make a terrific restaurant style salsa made in the blender that goes perfect with these taco bowls.
- assorted toppings like cilantro, sour cream, chopped onions, etc. Choose your favorite.
Fish Taco Bowls are a good Meatless Dinner!
I grew up in a Catholic family where we ate fish every Friday whether it was lent or not. My mom often made tuna Cakes from canned tuna because it was economical with four kids in the family. We also had the occasional treat of pizza.
Lent started this week and this recipe is a great way to incorporate fish into my family's menu. I may not participate in all the religious traditions that my family did, but out of habit, I still serve fish on Fridays often. While frozen dinners are not the norm in my kitchen, sometimes I need a little help. And if I do need help, these battered fish filets will provide it.
Prep these Fish Tacos in advance!
Most days, I like to think ahead and prep for dinner in advance because there is not always an abundance of time during the dinner hour. Many nights, we are eating at 7:30 pm after my son comes home from soccer practice. These fish taco bowls are perfect because the rice and other ingredients can be prepared in advance. The fish fillets are heated in the oven and dinner can be on the table in half an hour.
More Meatless Dinner Ideas:
- Pan Roasted Swordfish with Cherry Tomatoes and Capers
- Quick Pot Vegetable Barley Soup
- Angel Hair Pasta with Blush Sauce
- One Pot Creamy Spinach and Artichoke Bucatini
- Parmesan Baked Cod via Kim's Cravings
- Homemade Fish Sticks
Baja Fish Taco Bowls
- 8 Gordons Beer Battered Fish Fillets
- 1 Cup frozen corn
- 1 Can 15 ounce pinto beans, rinsed and drained
- 2 Cups cooked brown rice
- 2 Avocados peeled, seeded and sliced into pieces
- ½ cup salsa extra if desired
- Garnishes if desired:
- sour cream shredded cheese, cilantro, limes and/or cabbage
- Preheat oven to 425 degrees. Arrange fish on a baking sheet. Line with parchment paper if desired for easy clean up.
- Bake for 23 to 25 minutes or until fish is crispy, golden and cooked through.
- While fish is baking, heat up corn and pinto beans in a large frying pan for about 10 minutes in a non -stick frying pan on medium heat.
- Arrange cooked rice in four bowls and add corn, beans and avocado slices. Lay 2 fish fillets on each bowl.
- Top each bowl with salsa. Garnish with other desired toppings before serving.
First Published February 2018; Last Updated February 2021