Past Recipes
Fish Taco Bowls

Fish Taco Bowls with Corn Salsa, Black Bean Rice, and Lime Tortilla Chips

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Recipe Details


This week, we're channeling all the satisfying textures and flavors of our favorite fish tacos into hearty rice bowls. We layer black bean rice with sections of flaky cod, tomato-corn salsa, and tangy crema. Homemade tortilla chips seasoned with a squeeze of lime juice make the perfect scoops.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 710
  • Protein 43g
  • Total Carb 107g
  • Total Fat 12g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    1/2 cup
    jasmine rice
  • black beans
    1 can
    black beans
  • tomato
  • cilantro
    1/8 ounce
  • lime
  • red onion
    red onion
  • corn tortillas
    corn tortillas
  • ear corn
    ear corn
  • sour cream
    2 ounces
    sour cream
  • cod
    10 ounces
  • Mexican spice mix
    2 teaspoons
    Mexican spice mix

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • baking sheet
  • aluminum foil

Cooking Steps

  1. Make black bean rice

    Make black bean rice

    Preheat oven to 425ºF. In a medium pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat, then stir in black beans and their liquid (this liquid thickens the rice and infuses it with even more flavor). Cover pot again to keep warm until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Roughly chop tomato. Roughly chop cilantro leaves and stems. If you have a zester and want to infuse your salsa with even more flavor, zest up to ½ of lime, then halve. Peel onion and dice enough to yield 2 tablespoons (save remainder for another recipe). In a medium bowl, stir together diced onion, juice of ½ lime, and ⅛ teaspoon salt; toss to combine, then set aside for Step 4.

  3. Bake tortilla chips

    Bake tortilla chips

    Stack tortillas and cut into 6 equal wedges, then place on a baking sheet. Toss with ½ tablespoon olive oil and ⅛ teaspoon salt to coat. Arrange in a single layer and bake until crisp, 7-9 minutes (move on to Step 4, but don't forget to come back). Transfer tortilla chips to a plate and squeeze over juice of remaining lime, then set aside for serving. Reserve sheet for Step 5.

  4. Make corn salsa and lime crema

    Make corn salsa and lime crema

    While tortilla chips bake, shuck corn, discarding husks and silk; slice off kernels, discarding cob. To bowl with diced onion, add tomato, corn, and half of cilantro; toss to combine. In a small bowl, whisk together sour cream, lime zest (if using), and ⅛ teaspoon salt. Set salsa and crema aside for serving.

  5. Roast cod

    Roast cod

    Line reserved sheet with foil (be careful—it may still be hot!). Pat cod dry with paper towel and place on prepared sheet. Rub all over with Mexican spice mix and ½ teaspoon salt. Roast until cod is opaque and cooked through, 7-10 minutes. Use this downtime to set the table.

  6. Plate fish taco bowls

    Plate fish taco bowls

    Once roasted, using a fork, flake cod into large pieces. Taste black bean rice and season with salt and pepper, then divide between serving bowls. Top with spiced cod, lime crema, corn salsa, and lime tortilla chips. Garnish with remaining cilantro and dig in!

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