Fish Taco Bowls with Zesty Chipotle Ranch

These Fish Taco Bowls are made with fluffy rice, seasoned cod, a creamy chipotle Ranch dressing, and fresh toppings. Savory, spicy, bright, and easy to make, they’re perfect for meal prep or a quick lunch or dinner! 

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Everything You Need to Know About the Recipe Ingredients

• Cod: you’ll need 1 ½ pounds of cod filets for this recipe. 
• Fish Seasoning Blend: we’re using lime zest, chili powder, ground cumin, smoked paprika, onion powder, garlic powder, dried oregano, salt, and black pepper to create a homemade spice blend. Zesty, savory, and slightly spicy, it creates an almost blackened exterior on the fish that’s so delicious.  
• Oil: I typically use olive oil to cook the fish, but avocado oil also works if that’s what you prefer.
• Chipotle Ranch Dressing: chipotle pepper in adobo, plain whole milk Greek yogurt, lime juice and zest, cilantro, dill, chives, garlic, and olive oil create a rich, spiced, herbaceous homemade dressing. 
• Rice: I’m partial to cilantro lime rice, but any kind will work for the base of the fish taco bowls. 

Want to Switch Things Up? Here are a Some Helpful Ingredient Swaps

• Fish – use any white fish you like best. Or, opt for shrimp, chicken, ground beef, or ground turkey instead. 
• Chipotle Ranch Dressing – swap the dressing with any other condiment. My dairy-free Ranch or Greek yogurt dressing would make great alternatives. 
• Rice – use quinoa or cauliflower rice instead. Or, omit the rice completely. 

How to Make a Fish Taco Bowl in 4 Easy Steps

1. Make the Chipotle Ranch Dressing. Add the chipotle pepper in adobo, Greek yogurt, lime juice and zest, cilantro, dill, chives, garlic, and olive oil to a blender or food processor. Blend or process until smooth and creamy, and set aside. 
2. Make the Fish Spice Mixture. Add the lime zest, chili powder, cumin, paprika, onion powder, garlic powder, dried oregano, salt, and pepper to a small bowl, whisking to combine.  
3. Prep and Season the Fish. Bring the cod to room temperature, and pat it dry with clean paper towels. Season the fish evenly on both sides with the spice mixture. 
4. Sear the Fish. Next, heat a large pan over medium heat. Once hot, add oil to the pan. Then, add the fish, and cook for 3-5 minutes on each side or until opaque and cooked through. Remove the fish from the pan, and let it rest for a few minutes. Then, flake it into pieces with a fork. 
5. Assemble Your Bowls. Start with a base of rice. Then, add the fish, toppings, and a drizzle of chipotle Ranch. Finish with fresh lime wedges, and enjoy! 

My Favorite Topping Ideas If You Need Some Inspiration

Once you have the fish, dressing, and rice prepped, all that’s left is to choose your toppings! My favorite options include: 

• Sliced Avocado
• Thinly Sliced Radishes
• Pico de Gallo
• Pickled Red Onions
• Chopped Cilantro 
• Extra Chipotle Ranch Dressing
• Lime Wedges
• Feta or Cotija Cheese

Meal Prep Tips

This fish taco bowl recipe is great to prep in advance! Here are my top tips to keep the ingredients fresh: 

• Cook the fish in advance – store in an airtight container in the fridge for up to 3-4 days. 
• Prepare the rice – cook the rice when you make the fish, and then store it in airtight containers as well.
• Make the dressing – store it in an airtight container in the refrigerator for up to 1 week. 
• Chop the veggies and toppings – that way, all you have to do is reheat the fish and rice and then pile on the toppings when you’re ready to serve.

More Really Delicious Fish Recipes That I Think You’ll Love

• Cod Fish Tacos with Cabbage Slaw
• Gochujang Salmon Bowls
• Salmon Burrito Bowls
• Honey Chipotle Salmon Bowls
• Miso Glazed Salmon Rice Bowls
• Honey Mustard Salmon 

I hope you give this Fish Taco Bowl recipe a try! It’s quick, easy, and so flavorful! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat