Fish Taco Bowls

Makes about two bowls. This recipe is super easy to scale up and down - no need to be exact with your measurements! Salmon tip: personally, I cannot stand salmon skin. Since the salmon will be chopped or shredded anyway, there's a simple trick for separating the skin from the flesh: bake the salmon on a sheet of ungreased foil. The skin will stick to the foil, and you can easily scrape the flesh away while leaving the skin behind (then you ball up the foil and throw it away, easy peasy).
Author Karen Gibson


for the salmon and marinade

  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon orange zest
  • 1 big pinch lime zest a few grates across the fruit
  • 1/8 teaspoon chipotle chili powder
  • 1/8 teaspoon smoked paprika pimenton
  • 1 big pinch ground cumin
  • 1 big pinch kosher salt
  • olive oil
  • 12 to 16 ounces salmon filets

for the pico de gallo

  • 2 Roma tomatoes or about a dozen cherry tomatoes, chopped
  • 1/2 white or sweet onion finely chopped
  • 1 teaspoon finely chopped jalapeno or serrano pepper
  • 1 clove garlic very finely minced
  • 1 tablespoon chopped fresh cilantro leaves
  • kosher salt
  • 1 half of a fresh lime

for the fish taco bowls

  • 2 heaping cups thinly chopped green cabbage
  • 2 cups brown rice
  • 2 cups tortilla strips or two big cupped palmfuls of tortilla chips
  • 2 green onions chopped
  • 1 heaping cup thinly chopped red cabbage
  • 1/2 avocado pit removed, peeled, and cubed
  • 1 cup pico de gallo
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 fresh lime
  • 1 recipe fish taco sauce or your favorite fish taco topping


for the salmon and marinade

  • Preheat the oven to 350°F. Line a rimmed baking sheet with foil (do not grease or spray the foil).
  • Mix the sugar, zests, and spices in a small bowl. Use your fingers to break up any clumps. Coat the salmon tops and sides with a light layer of olive oil. Rub the spice mix over the tops and sides of the salmon. Place the salmon on the foil, and bake until the salmon is cooked through (20 to 30 minutes, depending on the thickness of the filet). Use a fork to flake the salmon from the skin (the skin will stick to the foil - that's okay, leave it). Set aside.

for the pico de gallo

  • Gently toss the vegetables, cilantro, and salt in a bowl. Let rest for 20 minutes. Carefully drain away any excess liquid that accumulates on the bottom of the bowl. Squeeze the half of the lime over the vegetables, and stir. Taste, and add more salt if necessary. Set aside.


  • Line two large salad bowls with 1 cup each green cabbage and brown rice. Spread a layer of tortilla strips over the top. Add 1/2 of the pico de gallo, avocado cubes, red cabbage, green onions, and salmon to each of the bowls. Sprinkle the cilantro over the top, followed by a big squeeze of lime, and a big dollop of fish taco sauce. Serve extra sauce on the side.