Coconut Rice Fish Taco Bowl with Mango Pico de Gallo
This bowl brings together the creamy richness of coconut rice, crispy spiced fish, and the sweet freshness of mango pico de gallo. Inspired by fish tacos but served in a wholesome bowl format, it’s colorful, satisfying, and balanced with a zesty lime crema drizzle.
⏱ Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
Coconut Rice:
1 cup (200 g) jasmine rice, rinsed
1 cup (240 ml) coconut milk (unsweetened, full-fat or light)
1 cup (240 ml) water
½ tsp salt
1 tsp lime zest
Fish:
1 ½ lbs (700 g) white fish fillets (cod, tilapia, mahi-mahi, or halibut)
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chili powder (optional, for mild heat)
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Juice of ½ lime
Mango Pico de Gallo:
1 ripe mango, diced
1 medium tomato, diced
½ small red onion, finely chopped
1 small jalapeno (optional), minced
Juice of 1 lime
2 tbsp fresh cilantro, chopped
Salt to taste
Lime Crema Drizzle:
½ cup (120 g) plain Greek yogurt (or sour cream)
1 tbsp mayonnaise (optional, for richness)
Juice of ½ lime
½ tsp honey (optional)
Pinch of salt
Garnishes:
1 avocado, sliced
Extra cilantro
Lime wedges
Instructions
1. Make coconut rice
In a saucepan, combine rice, coconut milk, water, and salt.
Bring to a boil, reduce to low heat, cover, and cook 15 minutes.
Remove from heat, let steam 5 minutes, then fluff with a fork. Stir in lime zest.
2. Cook fish
Pat fish dry and cut into large chunks.
Mix olive oil, paprika, cumin, chili powder, garlic powder, salt, pepper, and lime juice in a bowl. Toss fish to coat.
Heat a skillet over medium-high. Cook fish 3–4 minutes per side until golden and cooked through.
3. Prepare mango pico de gallo
In a bowl, combine mango, tomato, onion, jalapeño, lime juice, cilantro, and salt. Toss gently and set aside.
4. Make lime crema
Whisk yogurt, mayo, lime juice, honey, and salt until smooth. Thin with a splash of water if needed for drizzling.
5. Assemble bowls
Add a scoop of coconut rice as the base.
Top with fish, mango pico de gallo, avocado slices, and drizzle with lime crema.
Garnish with fresh cilantro and lime wedges.
Notes & Tips
Use mahi-mahi or halibut for firmer fish that holds shape well.
For a lighter version, swap coconut rice with cauliflower rice.
You can grill the fish instead of pan-searing for extra smoky flavor.
Add shredded cabbage or lettuce for crunch.
❓ frequently asked questions FAQ
Q: Can I use frozen fish?
Yes — just thaw completely and pat dry before seasoning.
Q: Can I make it dairy-free?
Use coconut yogurt or cashew cream instead of Greek yogurt in the lime crema.
Q: How long does it keep?
Best fresh, but leftovers keep 2 days in the fridge. Store components separately for best results.
Nutrition information
Calories: ~520 kcal
Protein: 35 g
Fat: 21 g
Carbohydrates: 48 g
Fiber: 6 g
Sodium: ~540 mg