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Fish Taco Grain Bowl in white bowl with avocado

Fish Taco Grain Bowl

Take your favorite fish taco recipe and put it into a bowl. This Fish Taco Grain Bowl is layered with quinoa, flaky white fish, red cabbage, avocado, and tomatoes. It's hearty, satisfying and oh so healthy. {gluten free, dairy free}
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1
Calories: 306kcal
Author: Karen Kelly


  • 1/2 cup cooked quinoa
  • 1 cup flaked white fish, I used striped bass
  • 1/4 cup red cabbage
  • 1/4 cup grape tomatoes
  • 1/2 avocado
  • 1 lime
  • 2 radishes
  • salt and pepper


  • Place 1/2 cup cooked quinoa in a bowl. Top with flaked fish.
  • Add toppings and drizzle everything with a generous amount squeeze of lime juice.
  • Salt and pepper to taste.  


If you prefer this to be warm just pop the quinoa and fish in microwave for 30 seconds then add toppings.
I cooked my striped bass in the oven at 425 degrees for about 15 minutes.  


Calories: 306kcal | Carbohydrates: 38g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 25mg | Potassium: 857mg | Fiber: 12g | Sugar: 4g | Vitamin A: 705IU | Vitamin C: 48.5mg | Calcium: 50mg | Iron: 2.3mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings!