Grilled Fish Taco Bowl with Cilantro Aioli

This grilled fish taco bowl is perfect for a weeknight. Beautiful fresh tilapia filets rubbed in a few simple spices, then topped with a cilantro aioli.

Throw it in a tortilla, or make it an awesome rice bowl!

I love making fish taco bowls. One of my first recipes was a fish taco bowl. But I wanted to share a grilled version that keeps you out of the kitchen and in front of your grill.

The tilapia filets are coated with some salt and pepper, cumin and smoked paprika. Just enough for some flavor.

But, you gotta l leave enough room for the creamy cilantro aioli!

My favorite way to make rice is adding a little butter, salt and some lime juice and cilantro. It goes great with a lot of mexican/baja style dishes.

And the kids absolutely love it. Both of our children are rice monsters, but love it seasoned!

If you’re in a mood that requires the change up of a taco, you need do a grilled fish taco bowl.

And add your own style into this recipe and let me know how it came out!

Grilled Fish Taco Bowls

Course: Dinner

Cuisine: American, Mexican

Keyword: fish

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 bowls

Calories: 937kcal

Print Recipe

Ingredients

FOR THE GRILLED FISH

• 4 filets tilapia or your favorite white fish
• 1 tsp kosher salt
• 1 tsp cracked black pepper
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 lemon

FOR THE CILANTRO AIOLI

• 1 cup mayonnaise
• 1 lemon
• 1/4 cup cilantro

FOR THE RICE BOWL

• 2 cups rice cooked
• 1 tsp salt
• 2 tsp butter
• 1 lime
• 1/4 cup cilantro
• 1 cup shredded red cabbage
• 2 cups black beans cooked

Instructions

• For the Aioli, squeeze lemon juice into a bowl with mayonnaise stir in chopped cilantro. Set aside in the refrigerator.
• Coat tilapia filets with olive oil and coat with salt, pepper, cumin and smoked paprika on both sides of your tilapia filet. Use a brush to evenly coat.
• Preheat grill on high, and brush grates with oil to prevent sticking. Grill tilapia filets for about 2-3 minutes per side, until opaque.
• For the rice. Add 2 tbsp butter into cooked rice. Add a squeeze of lime juice, salt and cilantro. Stir it all in until evenly incorporated.
• Add rice, black beans, red cabbage to a bowl. Top with fish, cilantro aioli and serve!

Nutrition

Sodium: 1546mg | Calcium: 78mg | Vitamin C: 34mg | Vitamin A: 480IU | Sugar: 3g | Fiber: 11g | Potassium: 535mg | Cholesterol: 29mg | Calories: 937kcal | Saturated Fat: 9g | Fat: 52g | Protein: 16g | Carbohydrates: 102g | Iron: 4mg