This is a new family favorite: a fish taco converted to a rice bowl! This recipe has all the ingredients that make up a great fish taco, minus the shell, and placed on a cilantro lime rice with black beans. A home made Avocado Pico mixture and Jalapeno Crema that adds spicy kick that is to die for, takes this dish over the top. I guarantee you’ll win your family over with this Fish Taco Bowl recipe!
The Avocado Pico and Jalapeno Crema IS A MUST! It really puts this recipe together and can be done during anytime during the day, or can be done while the rice is cooking.
I was recently turned on to using pink Peruvian salt recently and could not believe the difference in flavor! I’m convince that what made this dish was using this salt in the avocado pico mix. It really brought out this beautiful salt flavor that I’ve never experienced before. It was delicious!
Make sure the last thing that is cooked is the fish. Have your rice cooked and set to warm. The black beans sitting on low in the pot and the garnishes all prepped and waiting. Once the fish goes in the pan you’re about 5 minutes away from serving and don’t want it to get cold.