Fish Taco Bowls


  • 2 lb white fish filets (Flounder works well)
  • 1 pack of taco seasoning
  • 2 TB olive oil
  • 2c pineapple
  • 2 poblano peppers
  • 2 TB lime juice
  • 1 TB cilantro
  • 1/2c mayo
  • 1 TB chili powder
  • 1/2 tsp cumin
  • Rice


  1. Cook rice according to package. Set aside.
  2. Preheat oven to 375. In a large baking dish, place the fish. Cover both sides in olive oil. Rub taco seasoning into fish on both sides.
  3. Bake for 20 minutes until flaky.
  4. While the fish is baking, chop and saute the poblano peppers.
  5. Chop the pineapple and combine with poblano peppers in a bowl. Add 1 TB lime juice, and cilantro. Mix well. (Pineapple salsa)
  6. In a small bowl, combine mayo, chili powder, cumin, and remaining lime juice.
  7. To make the bowls, give a healthy serving of rice, fish, and salsa. Top with chili mayo!

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