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!
Servings: 4 servings
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
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
