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Fish Taco Bowls

with Quick-Pickled Onions & Cilantro-Citrus Crema

Cooking time

25 minutes




520 /serving

We’re not sure why, but somehow, food just seems to taste better when in bowl form. Lean in to trendy bowl-making for dinner tonight by searing your haddock fillets in a taco-inspired blend of spices, before placing them atop a hearty helping of fragrant jasmine rice. Top this base with tangy and sweet quick-pickled onions (which are also, incidentally, very photogenic), juicy tomato salsa, sliced radishes for another pop of colour and crunch, and some lettuce for good measure. Give your colourful and flavourful taco bowl a good drizzle of fresh cilantro-citrus crema, and you’ve got a fresh new variation to serve up on Taco Tuesday.

We will send you:

  • 4 Haddock fillets
  • 1 Bunch of cilantro
  • 90g Radishes
  • 2 Tomatoes
  • 1 Lime (or lemon)
  • 1 Head of lettuce
  • 1 Onion (or shallot)
  • 315g Jasmine rice
  • 30ml White vinegar
  • 75ml Crema
  • 22g For the Love of Tacos spice blend (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Haddock, Milk, Sulphites

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper
Total Fat
8 g
Saturated Fat
3 g
850 mg
Total Carb
77 g
6 g
33 g
6 g
a picture
Cook the rice
In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Mise en place
While the rice cooks, zest and juice the lime. Small-dice the tomatoes. Roughly chop the cilantro leaves and stems. Roughly chop the lettuce, discarding the root end. Thinly slice the radishes. Halve, peel and thinly slice the onion.
a picture
Make the quick-pickled onions
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the onions and cook, stirring frequently, 1 to 2 minutes, until softened. Transfer to a small bowl. Add the vinegar; season with S&P and stir to combine. Set aside. Reserve the pan.
a picture
Cook the fish
In the same pan, heat a drizzle of oil on medium-high. Thoroughly pat the haddock fillets dry with paper towel; season with the spice blend and S&P. Add the fillets* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through.
a picture
Make the cilantro-citrus crema & salsa
While the fish cooks, in a small bowl, combine the crema, ⅓ of the cilantro, ½ the lime juice and up to ½ the lime zest (to taste); drizzle with oil and season with S&P. In a medium bowl, combine the tomatoes, ½ the remaining cilantro, the remaining lime juice and as much of the remaining lime zest as you’d like; drizzle with oil and season with S&P.
a picture
Plate your dish
Divide the rice and lettuce between your bowls. Top with the fish and tomato salsa. Garnish with the radishes, remaining cilantro and as many of the pickled onions as you’d like. Drizzle the cilantro-citrus crema on top. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.