Fish Taco Bowl
A quick and vibrant bowl with seasoned fish, fresh tomato, onion, cilantro, and crumbled cheese. Perfect for a fast weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 35g
Ingredients
- 1 lb white fish fillets
- 2 tbsp olive oil
- 2 medium tomatoes
- ½ medium onion
- ¼ cup cilantro
- ½ cup cotija cheese
Instructions
- 1
Pat the 1 lb fish fillets dry and season both sides with salt and pepper. Heat 1 tbsp of the olive oil in a large skillet over medium-high heat.
- 2
Add the fish to the skillet and cook until opaque and flaky, about 3-4 minutes per side. Transfer to a plate and flake into chunks.
- 3
While the fish cooks, dice the 2 tomatoes and 0.5 onion and chop the 0.25 cup cilantro. In a bowl, toss them with the remaining 1 tbsp olive oil and a pinch of salt.
- 4
Divide the flaked fish among bowls. Top with the tomato-onion mixture and sprinkle with the 0.5 cup crumbled cotija cheese. Serve immediately.
- 5
Optional: add a squeeze of lime or a dollop of sour cream if you have them.
Tools you’ll need
- Large skillet
- Cutting board
- Knife
- Mixing bowl
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