Fish Taco Bowls - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Fish tacos are delicious, but if we’re being honest, dealing with the finger food isn’t always appealing. That and, if you dislike corn and whole wheat tortillas, keeping your grains whole in a taco situation is unsatisfying. The solution to both problems? Make it a bowl.


  • 1 cup instant brown rice
  • 1 Tbsp. olive oil
  • 1 lb. tilapia
  • 2 tsp. salt-free Mexican seasoning
  • 1 (15 oz.) can no-salt-added corn
  • 1 (15 oz.) can no-salt-added black beans
  • 1 cup Guiding Star-worthy salsa
  • 1 cup plain, non-fat Greek yogurt
  • Juice of 1 lime
  • ¼ tsp. salt
  • 1 avocado, cubed


  1. Cook rice according to package directions.
  2. While rice cooks, heat olive oil in a large pan over medium-high heat. Add the fish and sprinkle with Mexican seasoning. Fry until fish is no longer translucent and flakes easily with a fork (3-4 minutes per side).
  3. In a medium bowl, combine corn, black beans, and salsa.
  4. In another bowl, whisk together yogurt, lime juice, and salt.
  5. Divide rice among four bowls. Top with equal portions of fish, corn mix, and yogurt sauce. Top with cubed avocado.
Nutritional analysis per serving: Calories 570; Total Fat 15g (19% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 60mg (20% DV); Sodium 695mg (30% DV); Total Carbohydrate 72g (26% DV); Dietary Fiber 13g (46% DV); Total Sugars 8g; Includes 0g Added Sugars (0% DV); Protein 41g; Vitamin D 20% DV; Calcium 10% DV; Iron 20% DV; Potassium 30% DV; Selenium 120% DV; Molybdenum 110% DV; Manganese 100% DV.
Recipe by Guiding Stars at
© 2023 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796