These bowls feature orange roughy, an easy pineapple tomato salsa and a creamy avocado sauce. All of the ingredients made for such a yummy combo, but this is one of those recipes that is highly versatile. Trade out the orange roughy for any flaky white fish and, in the salsa, feel free to sub mango for the pineapple.
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Pineapple Fish Taco Bowls
- Total Time: 21 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Ready in under 20 minutes, these vibrant bowls are packed with flavor. Fresh pineapple salsa and creamy avocado sauce top flaky fish, rice, and greens.
Ingredients
- 1 lbs (454 g) white fish
- 1 tbsp taco seasoning
- 1/2 lime juiced
- 1 tbsp extra virgin olive oil
- 2 cups (473 ml) cooked rice
- 3-4 cups (709-946 ml) red cabbage/kale mix
- 1 cups (237 ml) diced pineapple
- 1 cups (237 ml) diced tomato
- 1/4 cups (59 ml) diced red onion
- 1 jalapeño seeded and diced
- 2 tbsp chopped cilantro
- 1 avocado
- 1 lime juiced
- 1/3 cups (79 ml) chopped cilantro
- 1/4 cups (59 ml) mayo or plain greek yogurt
- Salt
- Pepper
- 3-4 tbsp water
Instructions
- Juice 1/2 lime over fish and sprinkle with taco seasoning on both sides. Allow fish to marinate for a few minutes.
- Add oil to a large skillet and heat over medium-high. Cook fish until browned and cooked through, 2-3 minutes on each side.
- Combine ingredients in a bowl, cover and refrigerate until ready to serve.
- Combine ingredients in blender or food processor until smooth. Season with salt and pepper to taste. Add more water as needed for a smooth consistency.
- Assemble fish taco bowls by dividing the cabbage/kale mix and rice between 4 bowls and top with fish, pineapple salsa and avocado cream sauce.
Notes
- For extra flavor, marinate the fish for at least 15 minutes before cooking.
- If you don’t have fresh pineapple, you can substitute with 1 cup of canned pineapple, drained.
- To make these bowls ahead of time, prepare the fish, salsa, and sauce separately and store them in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Latin
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 8
- Protein: 30
- Cholesterol: 50
Frequently Asked Questions
What kind of fish can I use instead of orange roughy?
You can substitute any flaky white fish, such as cod, tilapia, or haddock, in this recipe.
Can I use mango instead of pineapple in the salsa?
Yes, feel free to substitute mango for pineapple in the salsa for a different flavor profile. 
How do I make the creamy avocado sauce for the bowls?
To make the creamy avocado sauce, blend ripe avocado with lime juice, a bit of salt, and any additional herbs or spices you prefer.
