This Fish Taco Bowl with Zingy Yogurt Dressing is a vibrant, energising dinner. It’s a lighter, healthier take on traditional tacos while keeping all the bold flavours.
The bowl is a rainbow of colour and texture: juicy cherry tomatoes, creamy avocado, and crisp red cabbage combine with smoky charred sweetcorn, tender pan-fried fish and roasted red peppers.
To keep it filling, there’s a base of mixed beans and brown basmati & wild rice. The rice and beans add substance, fibre and keep the bowl satisfying for dinner.
The dressing brings everything together: Greek yogurt blended with coriander, garlic, lime and a touch of honey creates a creamy yet tangy sauce that lifts the whole dish.
You can serve the components warm or chilled. At cooler times I prefer the warmth of freshly cooked rice and hot fish, but this bowl also works well at room temperature or chilled for a summer lunch.
I originally created this recipe for Superfood magazine and it’s great for anyone looking for a colourful, nutritious meal that’s gluten-free and simple to assemble.
The Recipe:
Fish Taco Bowl with Zingy Yogurt Dressing
Ingredients
- 100 g uncooked brown basmati and wild rice
- 1 corn on the cob
- 1 ½ tbsp olive oil
- 2 skinless, boneless cod or haddock fillets
- Pinch salt and pepper
- 80 g baby salad leaves
- 200 g mixed beans, drained (about 1/2 of a 14oz tin)
- ½ ripe avocado, peeled and chopped
- ⅛ red cabbage, finely chopped
- ¼ red onion, peeled and finely sliced
- 1 roasted red pepper from a jar, sliced
- 10 cherry tomatoes, halved
- Lime wedges to serve
Greek Yogurt Dressing:
- 5 tbsp 2% Greek yogurt
- 1 tsp honey
- pinch salt
- Half a clove garlic, peeled and minced
- 1 tsp lime juice
- 3 tbsp chopped fresh coriander
- 1 tbsp water (to loosen, if needed)
Instructions
-
Whisk together the Greek yogurt, honey, minced garlic, lime juice, chopped coriander, a pinch of salt and a splash of water in a small bowl. Cover and chill while you prepare the rest.
-
Cook the brown basmati and wild rice according to the package instructions. Fluff with a fork and leave the pot uncovered for 30–60 minutes to cool slightly.
-
Bring a pan of water to the boil, add the corn and simmer for 10–12 minutes until tender. Drain, brush with ½ tablespoon olive oil and grill under a hot grill for 5–6 minutes, turning occasionally until slightly charred. Allow to cool, then slice off the kernels.
-
Heat the remaining oil in a frying pan. Season the fish with salt and pepper and cook for 8–10 minutes, turning once, until golden and cooked through. Break into large flakes with a fork and remove from the heat.
-
Divide the rice between two bowls. Top with baby salad leaves, flaked fish, corn kernels, mixed beans, chopped avocado, red cabbage, sliced red onion, roasted red pepper and cherry tomatoes.
-
Drizzle the yogurt dressing over the bowls and serve with lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
