Salmon taco bowls are a healthy, gorgeous and delicious lunch or dinner with yellow rice, black beans and seasoned salmon bites.
Load up your bowl with your favorite toppings and dig in!
You don’t mess with my family and taco night.
We are serious about our tacos. Whether that’s baked shredded chicken tacos, taco pasta, taco salad or taco mac and cheese.
And most recently I shared taco pizza, which is a new obsession.
I've even got a whole category of healthy taco recipes. Can't stop, won't stop!
Today, it’s all about these healthy, gorgeous, utterly delicious salmon taco bowls.
They are layered with fluffy, flavorful yellow rice, tender black beans, seasoned juicy salmon chunks, crunchy shredded lettuce and ALL the toppings your heart could desire.
These make for a fun, easy twist on taco night. Plus, salmon bowls are just a fun way to get in more seafood, which I'm always trying to do.
Recipe Notes:
Salmon: I use and recommend a wild caught Alaskan salmon for the best flavor. Fresh or frozen is fine to use, but if yours is frozen, it needs to be thawed before proceeding with the recipe.
Rice: I love the color and flavor of the yellow rice for these salmon bowls. However, you could also use white or brown rice. If desired, you can add lime juice or chopped fresh cilantro to your rice for flavor.
Beans: Black beans are our go-to for most taco recipes, but these bowls also would work with pinto beans.
Veggies: Sautéed onions and peppers are a great addition to these bowls if you want more veggies.
Lettuce: I like the lightness and crunch of the shredded iceberg lettuce (and usually you can buy it in a bag that’s ready to use). However, I’ve also made these with chopped baby spinach before as well as with shredded cabbage and those work great, too. Choose your favorite.
And while I always have a big batch of homemade taco seasoning in the pantry, you can absolutely substitute some store-bought.
Finally, the salmon bowl recipe card below has some ideas for toppings and dressings to really finish these off.
These are optional but can make the bowls even more fun.
Happy cooking and enjoy!
XO,
Kathryn
Salmon Taco Bowls
Ingredients
- 1 (7 oz.) box yellow rice
- 1 ½ lbs. salmon, cut in ½ inch cubes (see notes)
- 1 ½ teaspoons taco seasoning
- 1 (14.5 oz.) can black beans, rinsed and drained
- 2 cups shredded iceberg lettuce (or chopped baby spinach or shredded cabbage)
Optional toppings:
- Pico de gallo or salsa, shredded cheddar cheese, diced avocado or guacamole, Greek yogurt or sour cream, pickled red onions, pickled jalapeños, hot sauce, etc.
Optional dressing:
- Store bought or homemade cilantro lime dressing (or similar salad dressing), see notes below
Instructions
- Cook rice according to package instructions.
- Preheat the Air Fryer to 350 degrees F if it needs preheating. Alternatively, preheat the oven to 400.
- Season the salmon cubes with the taco seasoning and toss well to coat all sides.
- Cook the salmon in the Air Fryer at 350 for 10 minutes, shaking halfway through. Or if using the oven, cook at 400 for 10 minutes, until cooked through.
- Divide the cooked rice between 4 bowls. Divide the salmon and black beans among the 4 bowls. Top with the shredded lettuce and desired toppings. Add a drizzle of cilantro lime or other vinaigrette. Serve and enjoy!
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