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–+ servings
Baja Fish Taco Bowls

Baja Fish Taco Bowls: Fresh, Flavor-Packed, and Easy to Make

Indulge in Baja Fish Taco Bowls, a gluten-free dish combining flaky cod, crunchy slaw, and smoky salsa for a satisfying meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 1 cup Mayonnaise or Plain Yogurt substitute with vegan mayonnaise for plant-based version
  • 2 tablespoons Taco Seasoning
  • 2 tablespoons Fresh Lime Juice fresh is preferred
  • 2 cups Shredded Cabbage any type of cabbage
  • 1 cup Shredded Red Cabbage can use more green cabbage if desired
  • 1 cup Carrots use baby carrots or pre-shredded for convenience
  • ¼ cup Chopped Green Onions substitute with regular onion if necessary
  • 1 cup Fresh Cilantro can be omitted or replaced with parsley
For the Fish & Salsa
  • 1 pound Cod Fillets can be replaced with tilapia or halibut
  • 2 tablespoons Olive Oil any neutral oil will work
  • ½ cup Diced Red Onion
  • 1 cup Diced Red Bell Pepper
  • ½ cup Diced Jalapeño Pepper omit for less heat
  • 1 cup Frozen Corn Kernels fresh corn is great when in season
  • 1 can Canned Black Beans 15 oz, drained
  • 1 medium Avocado can be replaced with diced mango
For Serving
  • 4 wedge Lime served for garnish
  • 1 cup Additional Cilantro for garnish

Equipment

  • Medium Bowl
  • Large bowl
  • non-stick skillet

Method
 

Slaw Preparation
  1. In a medium bowl, whisk together mayonnaise (or yogurt), taco seasoning, and fresh lime juice to create a tangy dressing.
  2. Combine 2 cups of shredded cabbage, 1 cup of shredded red cabbage, 1 cup of shredded carrots, ¼ cup chopped green onions, and a handful of cilantro in a large bowl.
  3. Toss the vegetables with the dressing until well coated, reserving a bit of the dressing for serving later.
Fish Cooking
  1. Pat 1 pound of cod fillets dry with paper towels and brush both sides with olive oil, then season generously with taco seasoning.
  2. Heat a non-stick skillet over medium-high heat until hot.
  3. Sear the fish for 4 minutes on one side; it should release easily from the pan.
  4. Flip the fillets and cook for an additional 3-4 minutes until the fish is flaky and white throughout, then keep warm on a plate.
Salsa Preparation
  1. In the same skillet where the fish was cooked, add a splash of olive oil if needed and sauté ½ diced red onion, 1 diced red bell pepper, and ½ diced jalapeño for about 1 minute until fragrant.
  2. Stir in 1 cup of frozen corn and 1 can (15 oz) of drained black beans, cooking for another 1-2 minutes until everything is heated through.
  3. Finish with a squeeze of fresh lime juice and chopped green onions for a zesty kick.
Bowl Assembly
  1. To serve, place a generous scoop of slaw into each bowl.
  2. Top with a hearty scoop of the black bean and corn salsa, then add a portion of the cod fillet on top.
  3. Garnish with avocado slices, lime wedges, and additional cilantro for a beautiful finish.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 30IUVitamin C: 50mgCalcium: 8mgIron: 10mg

Notes

Prep ahead by making the slaw and salsa a day in advance for enhanced flavor.

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