Instant Pot Fish Taco Bowls

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recipe by Sam Dillard

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This spicy taco bowl is great for meal prep or when you need to spice things up for dinner. The smoky hints of chili powder in the fish pair well with a creamy slaw. If you’re not into spicy, feel free to omit the jalapenos and add your own favorite toppings.

Inspired by:

recipe updated Apr 14, 2020


  • Lime icon
    ½ (about 50 g)
  • Pickled jalapeno icon
    Pickled jalapeno
    2 tbsp (about 30 g)
  • Avocado icon
    1 (about 165 g)
  • Cilantro icon
    ¼ cup (about 7.2 g)
  • Cabbage icon
    4 cups (about 356 g)
  • Sour cream icon
    Sour cream
    2 tbsp (about 30 g)
  • Mayonnaise icon
    ¼ cup (about 72.6 g)
  • Coconut oil icon
    Coconut oil
    2 tbsp (about 27.6 g)
  • Tilapia icon
    340.5 g (about 1 ½ cups)
  • Ground cumin icon
    Ground cumin
    1 tsp (about 2.1 g)
  • Chili powder icon
    Chili powder
    2 tsp (about 5.3 g)
  • Garlic powder icon
    Garlic powder
    1 tsp (about 2.65 g)
  • Salt icon
    1 tsp (about 6 g)


  • kCook icon Spatula
  • kCook icon Paper towels
  • kCook icon Instant Pot
  • kCook icon Large serving bowl
  • kCook icon Inner pot
  • kCook icon Cutting board
  • kCook icon Large mixing bowl

Step preview

  1. Add cabbage, sour cream, mayonnaise, lime and pickled jalapeno to a clean large mixing bowl
  2. Mix and cover
  3. Store in fridge
  4. Add coconut oil to the inner pot
  5. Heat until hot - Sauté, Normal
  6. Place tilapia on a clean cutting board
  7. Pat dry with paper towels
  8. Season with ground cumin, chili powder, garlic powder and salt
  9. Transfer fish to inner pot
  10. Sear each side - approx 2 min
  11. Transfer fish to 4 large serving bowls
  12. Divide coleslaw between 4 large serving bowls evenly
  13. Garnish with avocado and cilantro
  14. Serve
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