Think taco night just got a whole lot easier and more exciting with these 17 delicious taco bowl recipes! Perfect for busy weeknights or when you’re craving something flavorful and fun, these bowls are a breeze to whip up. From classic beef to veggie-packed options, there’s a bowl for every taste. Dive in and discover your next favorite meal that’ll have everyone asking for seconds!
Chicken Fajita Taco Bowl
Hey, you’re going to love this Chicken Fajita Taco Bowl—it’s like all the best parts of a fajita and a taco had a delicious baby. Perfect for when you’re craving something hearty but don’t want to fuss with tortillas.
Ingredients
- 2 boneless, skinless chicken breasts, sliced into strips
- A couple of bell peppers, any color, sliced
- 1 medium onion, sliced
- 2 tbsp of olive oil
- A splash of lime juice
- 1 tsp of chili powder
- 1/2 tsp of cumin
- 1/2 tsp of garlic powder
- Salt, just a pinch
- 1 cup of cooked rice
- A handful of shredded cheese
- A dollop of sour cream
- A few sprigs of cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken strips to the skillet, seasoning them with chili powder, cumin, garlic powder, and a pinch of salt. Cook for about 5-7 minutes until they’re nicely browned and no longer pink inside.
- Toss in the sliced bell peppers and onion. Keep stirring everything around for another 5 minutes until the veggies are just tender but still crisp.
- Squeeze a splash of lime juice over the top for a little zing, then give it all a good mix.
- Divide the cooked rice between two bowls, then pile on the chicken and veggie mix.
- Top with shredded cheese, a dollop of sour cream, and a few sprigs of cilantro for that fresh finish.
So, you’ve got this amazing mix of spicy, savory chicken with sweet, crisp peppers and onions, all over fluffy rice. Try serving it with extra lime wedges on the side for squeezing over—it really brings the whole dish to life.
Beef and Black Bean Taco Bowl
So, you’re craving something hearty, flavorful, and easy to whip up? This beef and black bean taco bowl is your answer. It’s packed with protein, fiber, and all the good stuff to keep you satisfied.
Ingredients
- 1 lb ground beef
- a can of black beans, drained and rinsed
- a couple of cups of cooked rice
- a splash of olive oil
- 1 tbsp taco seasoning
- a handful of shredded cheese
- a dollop of sour cream
- a few slices of avocado
- a sprinkle of chopped cilantro
- a squeeze of lime juice
Instructions
- Heat a splash of olive oil in a pan over medium heat. Tip: Make sure the pan is hot before adding the beef for a better sear.
- Add the ground beef to the pan, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes.
- Sprinkle the taco seasoning over the beef, stir well, and cook for another minute to let the flavors meld.
- While the beef cooks, warm the black beans in a small pot over low heat for about 3 minutes. Tip: Adding a little water can prevent them from drying out.
- Assemble your bowl: start with a base of cooked rice, then layer on the beef, black beans, cheese, sour cream, avocado, and cilantro. Tip: For an extra kick, add a squeeze of lime juice on top.
Perfect for a quick dinner, this bowl is a delightful mix of creamy, crunchy, and savory. Try serving it with tortilla chips on the side for an added crunch.
Vegetarian Quinoa Taco Bowl
Just when you thought taco night couldn’t get any better, here comes the Vegetarian Quinoa Taco Bowl to shake things up. It’s packed with all the flavors you love, minus the meat, and it’s as easy to make as it is delicious.
Ingredients
- 1 cup of quinoa, rinsed
- 2 cups of water
- A splash of olive oil
- A couple of cloves of garlic, minced
- 1 can of black beans, drained and rinsed
- 1 cup of corn kernels
- A handful of cherry tomatoes, halved
- A sprinkle of taco seasoning
- A dash of lime juice
- A few leaves of lettuce, shredded
- A dollop of sour cream
- A handful of shredded cheese
- A couple of avocado slices
Instructions
- Start by cooking the quinoa. Combine the rinsed quinoa and water in a pot, bring to a boil, then simmer covered for 15 minutes until the water is absorbed.
- While the quinoa cooks, heat a splash of olive oil in a pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the black beans, corn, and cherry tomatoes to the pan. Sprinkle with taco seasoning and stir well. Cook for 5 minutes until everything’s heated through.
- Fluff the cooked quinoa with a fork and stir in a dash of lime juice for a bit of zing.
- To assemble the bowls, start with a base of shredded lettuce, then add the quinoa, followed by the bean and corn mixture.
- Top with a dollop of sour cream, a handful of shredded cheese, and a couple of avocado slices.
Bold flavors and textures come together in this bowl—creamy avocado, crunchy corn, and fluffy quinoa make every bite interesting. Try serving it with extra lime wedges on the side for an extra tangy kick.
Shrimp and Avocado Taco Bowl
Kick off your week with a dish that’s as easy to make as it is delicious. You’ll love how these Shrimp and Avocado Taco Bowls bring a fresh twist to taco night, without the fuss of shells.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cooked quinoa
- 1/2 cup black beans, rinsed
- 1/4 cup red onion, finely chopped
- a handful of cilantro, chopped
- a splash of lime juice
- a couple of tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- salt to taste
Instructions
- Heat a large skillet over medium heat and add a couple of tbsp olive oil.
- Add the shrimp to the skillet, sprinkle with chili powder, cumin, and a pinch of salt. Cook for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the shrimp to ensure they cook evenly.
- While the shrimp cooks, dice the avocados and toss them with a splash of lime juice to prevent browning.
- In a large bowl, combine the cooked quinoa, black beans, red onion, and cilantro. Mix well.
- Divide the quinoa mixture among bowls, top with the cooked shrimp and diced avocado. Tip: For an extra kick, add a drizzle of hot sauce or a sprinkle of cheese.
- Serve immediately, garnished with additional cilantro if desired. Tip: Let everyone customize their bowl with their favorite toppings for a fun, interactive meal.
Vibrant and packed with flavors, these bowls are a perfect balance of creamy avocado and spicy shrimp. Try serving them with a side of tortilla chips for an added crunch.
Pork Carnitas Taco Bowl
Oh man, you’re in for a treat with this Pork Carnitas Taco Bowl. It’s like all the best parts of taco night, but in a convenient, no-mess bowl that’s packed with flavor.
Ingredients
- 2 lbs pork shoulder, cut into chunks
- A couple of tablespoons of olive oil
- 1 cup orange juice
- A splash of lime juice
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- Salt to your liking
- 2 cups cooked rice
- 1 cup black beans, drained and rinsed
- A handful of chopped cilantro
- 1 avocado, sliced
- A dollop of sour cream
- A sprinkle of shredded cheese
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the pork chunks and sear until they’re golden brown on all sides, about 5 minutes.
- Pour in the orange juice and lime juice, then add the garlic, cumin, chili powder, and salt. Stir to combine.
- Lower the heat to simmer, cover, and let it cook for about 2 hours, or until the pork is fork-tender. Tip: Don’t rush this step—low and slow is the key to tender carnitas.
- Once the pork is done, shred it with two forks right in the pot. Let it simmer uncovered for another 10 minutes to soak up all those juices.
- While the pork is finishing up, assemble your bowls. Start with a base of cooked rice, then add black beans, the shredded pork, and top with cilantro, avocado slices, a dollop of sour cream, and a sprinkle of cheese. Tip: Warm your tortillas on the side for an extra treat.
- Serve immediately. Tip: For an extra crunch, add some crushed tortilla chips on top.
Perfectly tender pork with a hint of citrus, paired with creamy avocado and tangy sour cream, makes every bite a delight. Try serving it with a side of pickled onions for an extra zing.
Korean BBQ Taco Bowl
Craving something that’s a mashup of your favorite flavors? This Korean BBQ Taco Bowl is your answer. It’s got the smoky sweetness of Korean BBQ, the fresh crunch of veggies, and the comfort of rice—all in one bowl.
Ingredients
- 1 cup of cooked white rice
- A couple of garlic cloves, minced
- A splash of soy sauce
- 1 tbsp of brown sugar
- 1 tsp of sesame oil
- 1 lb of ground beef
- A handful of shredded carrots
- A handful of sliced cucumbers
- A couple of green onions, chopped
- A sprinkle of sesame seeds
Instructions
- Heat a large pan over medium heat and add the ground beef. Cook until it’s no longer pink, about 5-7 minutes.
- While the beef cooks, mix the minced garlic, soy sauce, brown sugar, and sesame oil in a small bowl. This is your BBQ sauce.
- Once the beef is cooked, drain any excess fat. Then, pour the BBQ sauce over the beef. Stir well and let it simmer for 2 minutes to soak up all the flavors.
- Now, assemble your bowls. Start with a base of white rice, then top with the Korean BBQ beef, shredded carrots, sliced cucumbers, and chopped green onions.
- Finish with a sprinkle of sesame seeds for that extra crunch and a bit of nutty flavor.
Out of this world, right? The beef is juicy and packed with flavor, while the veggies add a fresh contrast. Serve it with a side of kimchi for an extra kick or wrap it in lettuce leaves for a low-carb option.
Greek Style Taco Bowl
Alright, let’s dive into making this Greek Style Taco Bowl that’s perfect for those nights when you’re craving something fresh yet hearty. It’s a fun twist on your usual taco night, packed with flavors that’ll transport you straight to the Mediterranean.
Ingredients
- 1 lb ground lamb (or beef if you prefer)
- A couple of cloves of garlic, minced
- A splash of olive oil
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and pepper, just enough to season
- 1 cup cooked quinoa
- A handful of cherry tomatoes, halved
- 1/2 cucumber, diced
- A small red onion, thinly sliced
- A generous sprinkle of feta cheese
- A dollop of tzatziki sauce
- A few pita breads, toasted and cut into triangles
Instructions
- Heat a splash of olive oil in a pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the ground lamb to the pan. Break it up with a spoon and cook until it’s no longer pink, about 5-7 minutes. Tip: Drain any excess fat if needed for a lighter dish.
- Stir in the dried oregano, ground cumin, salt, and pepper. Cook for another minute to let the flavors meld.
- While the lamb cooks, assemble your bowls. Start with a base of cooked quinoa, then layer on the lamb, cherry tomatoes, cucumber, and red onion.
- Top each bowl with a generous sprinkle of feta cheese and a dollop of tzatziki sauce. Tip: For extra creaminess, mix the tzatziki with a little lemon juice.
- Serve with toasted pita triangles on the side. Tip: Warm the pita in the oven at 350°F for 5 minutes for that just-right crunch.
Best enjoyed when the lamb is still warm, melting the feta slightly and making every bite a mix of textures and flavors. Try adding a squeeze of lemon over the top for an extra zing that brightens up the whole dish.
Buffalo Chicken Taco Bowl
Ready to spice up your dinner routine? These Buffalo Chicken Taco Bowls are the perfect blend of spicy, savory, and downright delicious. You’ll love how easy they are to throw together on a busy weeknight.
Ingredients
- 2 cups of shredded cooked chicken
- A couple of tablespoons of buffalo sauce
- A splash of ranch dressing
- 1 cup of shredded lettuce
- A handful of diced tomatoes
- A sprinkle of shredded cheddar cheese
- A few tortilla chips, crushed
- A dollop of sour cream
Instructions
- In a large bowl, toss the shredded chicken with the buffalo sauce until it’s evenly coated.
- Heat the chicken in a skillet over medium heat for about 5 minutes, or until it’s heated through. Tip: If the sauce starts to dry out, add a splash of water to keep it moist.
- While the chicken heats, arrange the shredded lettuce at the bottom of your serving bowls.
- Top the lettuce with the heated buffalo chicken, then add the diced tomatoes and shredded cheddar cheese. Tip: For extra flavor, let the cheese sit on the hot chicken for a minute to melt slightly.
- Finish with a dollop of sour cream and a sprinkle of crushed tortilla chips for crunch. Tip: If you’re serving these for a crowd, set up a toppings bar so everyone can customize their bowl.
Kick back and enjoy the creamy, crunchy, and spicy flavors all in one bite. These bowls are also great for meal prep—just keep the toppings separate until you’re ready to eat.
Sweet Potato and Black Bean Taco Bowl
Now, if you’re craving something hearty yet healthy, this sweet potato and black bean taco bowl is your go-to. It’s packed with flavors that dance together perfectly, and the best part? It’s super easy to whip up.
Ingredients
- 2 medium sweet potatoes, diced into 1-inch cubes
- A drizzle of olive oil
- A pinch of salt and pepper
- 1 can (15 oz) black beans, rinsed and drained
- A couple of cloves of garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- A splash of lime juice
- 1 cup cooked quinoa
- A handful of fresh cilantro, chopped
- 1 avocado, sliced
- A dollop of sour cream
Instructions
- Preheat your oven to 400°F. Toss the sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, flipping halfway, until they’re golden and tender.
- While the sweet potatoes roast, heat a splash of olive oil in a pan over medium heat. Add the garlic, cumin, and chili powder, stirring for about 30 seconds until fragrant.
- Add the black beans to the pan with a splash of lime juice. Cook for 5 minutes, stirring occasionally, until heated through.
- Fluff the cooked quinoa with a fork and divide it between two bowls. Top with the roasted sweet potatoes and black bean mixture.
- Garnish with fresh cilantro, avocado slices, and a dollop of sour cream.
You’ll love the creamy avocado against the smoky sweet potatoes and hearty black beans. Try serving it with a side of tortilla chips for an extra crunch!
Fish Taco Bowl with Mango Salsa
Oh, you’re going to love this Fish Taco Bowl with Mango Salsa—it’s like summer in a bowl, packed with fresh flavors and a little kick. Perfect for those nights when you want something light yet satisfying.
Ingredients
- 1 lb of white fish fillets (like cod or tilapia)
- A couple of tablespoons of olive oil
- 1 teaspoon of chili powder
- 1/2 teaspoon of cumin
- A pinch of salt
- 2 cups of cooked rice (white or brown)
- 1 ripe mango, diced
- 1/2 a red onion, finely chopped
- A handful of cilantro, chopped
- A splash of lime juice
- 1 avocado, sliced
- A couple of cups of shredded lettuce
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Place the fish fillets on the sheet, drizzle with olive oil, then sprinkle with chili powder, cumin, and salt. Bake for 15-20 minutes until the fish flakes easily with a fork. Tip: Don’t overcrowd the pan for even cooking.
- While the fish bakes, mix the diced mango, red onion, cilantro, and lime juice in a bowl to make the salsa. Tip: Let it sit for a few minutes to let the flavors meld.
- Fluff the cooked rice with a fork and divide it between two bowls.
- Top the rice with shredded lettuce, baked fish, mango salsa, and avocado slices. Tip: Add a extra squeeze of lime for a zesty finish.
With the tender fish, sweet and spicy salsa, and creamy avocado, every bite is a burst of flavor. Try serving it with a side of tortilla chips for an extra crunch.
Lentil and Rice Taco Bowl
Ready to shake up your taco night? This Lentil and Rice Taco Bowl is a hearty, flavorful twist that’s as easy to make as it is delicious. Perfect for those nights when you’re craving something a bit different but still want all the comfort of your favorite taco flavors.
Ingredients
- 1 cup of dry lentils, rinsed
- 1 cup of white rice
- 2 cups of water (for the rice)
- 3 cups of vegetable broth (for the lentils)
- A splash of olive oil
- A couple of cloves of garlic, minced
- 1 tbsp of taco seasoning
- A handful of cherry tomatoes, diced
- 1 avocado, sliced
- A squeeze of lime juice
- A small bunch of cilantro, chopped
Instructions
- Start by cooking the rice. Combine 1 cup of rice with 2 cups of water in a pot, bring to a boil, then cover and simmer on low for 18 minutes. Tip: Don’t peek! Letting the steam do its work is key to fluffy rice.
- While the rice cooks, heat a splash of olive oil in a pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the rinsed lentils, 3 cups of vegetable broth, and 1 tbsp of taco seasoning to the pan. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the lentils are tender. Tip: Stir occasionally to prevent sticking.
- Once both the rice and lentils are done, fluff the rice with a fork and mix in a squeeze of lime juice for a bit of zing.
- Assemble your bowls by layering the rice, lentils, diced cherry tomatoes, sliced avocado, and chopped cilantro. Tip: For an extra kick, drizzle with your favorite hot sauce.
Grab a fork and dig into this satisfying bowl where the creamy avocado meets the hearty lentils and fluffy rice. It’s a texture and flavor party in every bite, and perfect for customizing with whatever toppings you love most.
Turkey Taco Bowl with Corn and Avocado
Vibrant, flavorful, and oh-so-easy to whip up, this Turkey Taco Bowl with Corn and Avocado is your next go-to weeknight dinner. You’ll love how the fresh ingredients come together for a meal that’s both satisfying and light.
Ingredients
- 1 lb ground turkey
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, diced
- 1 tbsp olive oil
- 2 tbsp taco seasoning
- A splash of lime juice
- A couple of cilantro leaves for garnish
- 1 cup cooked rice (your choice)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes.
- Sprinkle the taco seasoning over the turkey. Stir well to coat every piece. Cook for another 2 minutes to let the flavors meld.
- Add the corn kernels to the skillet. Stir and cook for 3-4 minutes until the corn is heated through and slightly charred.
- While the turkey and corn cook, dice the avocado and toss it with a splash of lime juice to prevent browning.
- Divide the cooked rice between two bowls. Top with the turkey and corn mixture, then the diced avocado.
- Garnish with a couple of cilantro leaves for a fresh finish.
You’ll love the contrast between the warm, savory turkey and the cool, creamy avocado. Try serving it with a side of tortilla chips for an extra crunch.
California Style Taco Bowl
Perfect for those nights when you’re craving something fresh yet hearty, this California Style Taco Bowl is a breeze to whip up. You’ll love how the vibrant flavors come together in just a few simple steps.
Ingredients
- 1 cup of cooked quinoa
- A couple of cups of shredded lettuce
- 1 diced avocado
- A splash of lime juice
- 1/2 cup of black beans, rinsed
- 1/2 cup of corn kernels
- A handful of cherry tomatoes, halved
- 1/4 cup of shredded cheddar cheese
- A dollop of sour cream
- 2 tbsp of olive oil
- 1 tsp of chili powder
- Salt to taste
Instructions
- Start by heating the olive oil in a pan over medium heat. Add the quinoa, chili powder, and a pinch of salt. Stir for about 2 minutes to toast the quinoa slightly.
- Add the black beans and corn to the pan. Cook for another 3 minutes, stirring occasionally, until everything is heated through.
- While the quinoa mixture is cooking, toss the shredded lettuce with a splash of lime juice in a large bowl.
- Divide the lettuce between two bowls. Top with the quinoa mixture, diced avocado, cherry tomatoes, and shredded cheddar cheese.
- Finish each bowl with a dollop of sour cream. Serve immediately.
Out of all the taco bowls you’ve tried, this one stands out with its perfect balance of creamy avocado, tangy lime, and hearty quinoa. Try serving it with a side of tortilla chips for an extra crunch.
BBQ Pulled Pork Taco Bowl
Craving something that’s a perfect mash-up of comfort and flavor? Let’s talk BBQ pulled pork taco bowls—your new weeknight hero that’s all about layering smoky, tender pork with fresh, crunchy toppings.
Ingredients
- 2 lbs pork shoulder, because you want it juicy and tender
- A good rub of your favorite BBQ spices, about 2 tbsp
- A splash of apple cider vinegar, for that tangy kick
- 1 cup of your go-to BBQ sauce, plus extra for drizzling
- A couple of cups of cooked rice, to lay the foundation
- A handful of shredded lettuce, for crunch
- A diced avocado, because creaminess is key
- A small bunch of cilantro, chopped, for a fresh pop
- A lime, cut into wedges, for that zesty finish
Instructions
- Preheat your oven to 300°F. Slow and low is the way to go for that fall-apart texture.
- Rub the pork shoulder all over with the BBQ spices. Don’t be shy—get it in every nook.
- Place the pork in a baking dish and pour the apple cider vinegar around it. Cover tightly with foil.
- Bake for about 4 hours, until the pork shreds easily with a fork. Tip: Check it at 3.5 hours to avoid overcooking.
- Shred the pork directly in the dish, mixing it with the juices. Stir in the BBQ sauce.
- Divide the rice among bowls. Top with the pulled pork, lettuce, avocado, and cilantro.
- Squeeze a lime wedge over each bowl and drizzle with extra BBQ sauce. Tip: Let everyone customize their own bowl for fun.
Mmm, the contrast of the smoky, saucy pork with the cool, crisp veggies is unreal. Try serving these bowls with a side of warm tortillas for a DIY taco night twist.
Spicy Tofu Taco Bowl
Ready to spice up your meal routine? This Spicy Tofu Taco Bowl is a game-changer, packed with bold flavors and easy to whip up on a busy weeknight.
Ingredients
- 1 block of firm tofu, pressed and cubed
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- A pinch of salt
- 1 cup cooked quinoa
- 1 avocado, sliced
- A handful of cherry tomatoes, halved
- A splash of lime juice
- A couple of sprigs of cilantro, chopped
Instructions
- Heat olive oil in a pan over medium heat. Add the tofu cubes and cook until golden brown, about 5 minutes per side.
- Sprinkle chili powder, cumin, garlic powder, and salt over the tofu. Stir well to coat evenly. Cook for another 2 minutes to let the spices bloom.
- While the tofu cooks, assemble the bowls. Start with a base of cooked quinoa.
- Top the quinoa with the spicy tofu, avocado slices, and cherry tomatoes.
- Drizzle with lime juice and garnish with chopped cilantro.
- Tip: Pressing the tofu beforehand removes excess water, making it crispier. Tip: Let the tofu sit in the spices for a minute off the heat to deepen the flavors. Tip: Use ripe avocados for creaminess that balances the spice.
This bowl is a delightful mix of spicy, creamy, and fresh. Try adding a dollop of sour cream or extra lime wedges on the side for an extra zing.
Mexican Street Corn Taco Bowl
Kickstart your meal prep with this Mexican Street Corn Taco Bowl, a vibrant dish that’s as fun to make as it is to eat. You’ll love how the smoky, creamy flavors come together in a bowl that’s perfect for any night of the week.
Ingredients
- 2 cups of cooked rice (white or brown, your choice)
- A couple of ears of corn, grilled and kernels cut off
- A splash of olive oil
- 1 tbsp of chili powder
- A handful of crumbled cotija cheese
- A squeeze of lime juice
- A dollop of sour cream
- A sprinkle of chopped cilantro
- 1 avocado, diced
- A pinch of salt
Instructions
- Heat a splash of olive oil in a pan over medium heat. Toss in the corn kernels and cook until they start to char, about 5 minutes. Tip: Don’t stir too much; let them get a bit crispy.
- Sprinkle the chili powder and a pinch of salt over the corn. Stir well to coat every kernel. Cook for another minute.
- Divide the cooked rice between two bowls. Top with the spicy corn, diced avocado, and crumbled cotija cheese. Tip: Warm the rice before assembling for the best texture.
- Drizzle with sour cream and a squeeze of lime juice. Finish with a sprinkle of chopped cilantro. Tip: For extra zing, add a dash of hot sauce.
Serve this bowl immediately for the best mix of textures—creamy avocado, crunchy corn, and fluffy rice. It’s a dish that’s hearty yet fresh, with a kick that’ll have you coming back for more.
Hawaiian Teriyaki Chicken Taco Bowl
Back in the day, you’d have to fly to Hawaii to get a taste of this island-inspired delight, but not anymore. Now, you can whip up this Hawaiian Teriyaki Chicken Taco Bowl right in your kitchen, bringing those tropical vibes straight to your dinner table.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- A splash of vegetable oil
- A couple of cups of cooked white rice
- 1/2 cup of teriyaki sauce (the good, thick kind)
- A handful of pineapple chunks
- A sprinkle of shredded carrots
- A few leaves of shredded cabbage
- A dollop of sour cream
- A squeeze of lime juice
Instructions
- Heat a splash of vegetable oil in a large skillet over medium-high heat.
- Add the chicken pieces to the skillet, cooking them until they’re golden brown on all sides, about 5-7 minutes.
- Pour in the teriyaki sauce, stirring to coat the chicken evenly. Let it simmer for another 3 minutes until the sauce thickens slightly.
- While the chicken cooks, warm up the rice if it’s not already hot.
- Divide the rice between two bowls, topping each with the teriyaki chicken.
- Scatter the pineapple chunks, shredded carrots, and cabbage over the chicken.
- Finish with a dollop of sour cream and a squeeze of lime juice for that extra zing.
Great for those nights when you’re craving something sweet, savory, and a little bit tangy, this bowl is a riot of textures and flavors. Try serving it with a side of crispy wonton strips for an added crunch.
Conclusion
Hungry for something new and exciting? These 17 taco bowl recipes are not just easy to whip up but also packed with flavors to satisfy any craving. Perfect for busy weeknights or lazy weekends, they’re sure to become a staple in your meal rotation. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next taco bowl adventure!
