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Baja Fish Taco Bowls are the ultimate way to level up your dinner vibe, no tortillas required! Flaky, seasoned cod meets a crisp slaw, a smoky black bean and corn salsa, and creamy avocado for a bowl so good, it deserves a standing ovation. This cod taco bowl is bold, fresh, and just the right amount of extra!
Here is Why This Fish Taco Bowl Recipe Works
All the taco vibes, no tortilla required: Who needs a shell when you’ve got layers of fresh, zesty goodness in every bite?
Quick and easy, but feels fancy: This recipe is weeknight-friendly but impressive enough to serve guests. (Hello, multitasking dinner!)
Customizable for everyone at the table: Swap the cod for your favorite fish or adjust the spice level. Your bowl, your rules.
A flavor-packed meal in one bowl: Crunchy slaw, smoky salsa, creamy avocado, and perfectly flaky fish. Everything you need for a great dinner.
If you like this recipe, try our blackened shrimp tacos or chipotle fish tacos.
If you’re craving something a little more indulgent, our Fry Bread Tacos are a must-try.
Recipe Tips
Dry the fillets well. Pat them with paper towels before seasoning—dry fish browns better and holds onto the seasoning.
Use fresh lime juice if possible. It brightens up the slaw and salsa. Bottled is fine in a pinch, but fresh adds more flavor.
Let the fish release naturally. If it sticks to the pan, don’t force it. Give it another minute; it’ll release on its own when it’s ready.
Want more heat? Add extra jalapeño to the salsa or dial up the spice in the seasoning mix.
Prep ahead when you can. Chop the veggies and mix the slaw dressing in advance. If you’re serving rice, that can be made ahead too.
Variations
Spicy Mango Baja Bowls: Swap the avocado for diced mango and add a pinch of cayenne to the salsa.
Southwest Shrimp Bowls: Replace the cod with grilled shrimp and toss some roasted poblano peppers into the salsa.
Blackened Cod Taco Bowls: Coat the cod in blackening seasoning for a smoky, spicy kick, and pair it with a creamy avocado lime crema. Get the seasoning recipe from our blackened halibut recipe.
Cod Taco Bowls with Black Bean and Corn Salsa
Baja Fish Taco Bowls is the answer to “What’s for dinner?” when you’re tired of the same old boring meals but don’t want to spend all night in the kitchen. This bowl has it all; flaky, spiced cod, crunchy slaw, smoky salsa, and just enough lime to keep things zippy.
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Cod Fish Taco Bowls
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Ingredients
For the Slaw:
- ⅔ cup mayonnaise , or plain yogurt
- 1 tablespoon taco seasoning
- 2 tablespoons fresh lime juice
- 2 cups shredded cabbage
- 1 cup shredded red cabbage, chopped
- 1 to 2 large carrots, shredded
- 3 to 4 green onions, chopped
- ½ cup fresh cilantro
For the Fish:
- 4 cod fillets, 6 ounces each
- 3 tablespoons olive oil
- 1 tablespoon taco seasoning
For the Salsa:
- 1 tablespoon olive oil
- ½ red onion, diced
- ½ red bell pepper, seeded and membrane removed, finely diced
- ½ jalapeno pepper, seeded and membrane removed, finely diced
- 1 cup frozen corn kernels, thawed
- 1 (14.5 ounce) canned black beans, rinsed/drained
- ½ fresh lime
- 2 green onions, sliced
For Serving:
- 1 avocado, sliced or cubed
- Lime wedges
- fresh cilantro
Instructions
For the Slaw
- In a small dish, whisk together the mayonnaise (or yogurt), taco seasoning and the lime juice.
- In a medium bowl, add the white and purple cabbage, carrot, green onion and cilantro leaves. Add ¼ cup of the dressing and toss well to combine. Reserve the remaining sauce for guests to drizzle on their fish at serving.
For the Fish:
- Place the fish fillets on a plate, pat with paper towels to remove excess moisture. Brush the exposed surface with olive oil and sprinkle with fish taco seasoning.
- Heat 2 tablespoons of oil in a heavy-bottomed skillet over medium-high heat. Place the fillets in the pan, seasoned side down. Brush the top with oil and sprinkle with taco seasoning.Cook undisturbed for 4 minutes, or until the fish naturally releases from the pan. Flip and cook the second side for 3–4 minutes more. Transfer to a plate and cover with foil to keep warm.
For the Salsa:
- In the same skillet, heat 1 tablespoon of oil and sauté the red onion, bell pepper and jalepeno for 1 minute. Add the corn kernels, black beans and the seasoning, stirring to combine, cook for another 1-2 minutes. Remove from the heat and squeeze the juice of ½ a lime over the salsa, add the green onion and toss well.
Assemble the Bowls:
- Divide the slaw and salsa equally between 4 pasta bowls, top each serving with 1 fish filet ¼ of the avocado cubes. Serve with lime wedges and cilantro sprigs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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