Baja Fish Taco Bowls

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

The Ingredients

• Meat: Cod fillets
• Produce: White cabbage, red/purple cabbage, carrots, green onion, cilantro, lime, red onion, red bell pepper, jalapeño, avocado
• Pantry: Olive oil, corn kernels, black beans
• Pantry seasonings: taco seasoning
• Condiments: Mayonnaise or yogurt

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.

Tips for Success

• Pat the fillets with paper towels to remove excess moisture. This helps the seasoning stick and gives the fish a better crust.
  
• Freshly squeezed lime juice brightens up the slaw and salsa. You can use the bottled stuff if that’s all you have.
  
• Let the fish release naturally. If the fillets stick to the pan, don’t force them, wait another minute until they naturally release.
  
• Adjust the fish taco seasoning or add more jalapeño to the salsa if you love a little extra heat.
  
• Chop the veggies and mix the slaw sauce in advance your dinner prep. If you plan to serve a side of rice, you can make that in advance as well.

Storing Leftovers

Refrigerate: Store everything separately. Place the cooked fish, slaw, and salsa in airtight containers and refrigerate for up to 3 days. 

Freeze: The fish can be frozen for up to 3 months. Place the fillets in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. The slaw and salsa don’t freeze well.

Reheat: Reheat the fish in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid microwaving the fish to keep it from becoming rubbery. 

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.

Cod Fish Taco Bowls

Baja Fish Taco Bowl: all the taco flavor, less of the calories, and none of the hassle. Fast, easy, and so good you won’t even miss the tortilla!

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Calories: 433kcal

Author: Dahn Boquist

Ingredients

For the Slaw:

• 2 cups white cabbage chopped
• 1 cup purple cabbage chopped
• 1 cup shredded carrot
• ½ cup chopped green onion
• ½ cup cilantro leaves
• ⅔ cup mayonnaise or plain yogurt
• 1 tablespoon taco seasoning
• 1 lime freshly squeezed

For the Fish:

• 4 cod fillets 6 ounces each
• 3 tablespoons olive oil
• 1 tablespoon prepared taco seasoning

For the Salsa:

• 1 tablespoon olive oil
• ¼ cup red onion diced
• ½ medium red bell pepper seeded and membrane removed, finely diced
• ½ medium jalepeno seeded and membrane removed, finely diced
• 1 cup corn kernels frozen/thawed
• 1 (14.5 ounce) can black beans, rinsed/drained
• ½ large lime
• ¼ cup sliced green onion tops

For Serving:

• 1 avocado sliced or cubed
• Lime wedges
• Cilantro leaves

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Instructions

For the Slaw

• In a medium bowl, add the white and purple cabbage, carrot, green onion and cilantro leaves. Toss well to combine.
• In a small dish, whisk together the mayonnaise (or yogurt), taco seasoning and the lime juice. Combine ¼ cup of the dressing with the cabbage slaw. 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 a cast iron or heavy-bottomed skillet set over medium-high heat. Swirl 2 tablespoons of oil over the bottom of the pan and add the fish fillets, seasoned side down. Brush the exposed surface with oil and sprinkle with taco seasoning.
• Cook for 4 minutes, without moving the fish. As the crust forms it will release from the pan. After 3-½ to 4 minutes give a slight nudge to the filet with the spatula, flip it and cook the other side for an additional 3-4 minutes. If it does not move when nudged, continue cooking until it releases from the pan. Transfer the fish to a plate, 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

• Use your favorite store-bought or homemade fish taco seasoning, we are using Spice Madness Baja Fish Taco Seasoning.
• Any flaky fish can be used such as rockfish, halibut, tilapia or sea bass.
• If you need to keep this recipe gluten-free, be sure to double-check the ingredient labels, especially on items like taco seasoning.

Nutrition

Calories: 433kcal | Carbohydrates: 23g | Protein: 34g | Fat: 52g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 951mg | Potassium: 4360mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6979IU | Vitamin C: 75mg | Calcium: 211mg | Iron: 5mg

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