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A bowl filled with a pan fried cod over corn and bean salsa with slaw and avocado.
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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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Seafood
Cuisine: American, Mexican
Keyword: cod taco bowls, fish taco bowls, weeknight dinner ideas
Servings: 4 servings
Author: Pat Nyswonger

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.
    Combining spices and lime juice with mayonnaise to make a dressing.
  • 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.
    Pouring the dressing over the slaw for the tacos.

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.
    Seasoning the cod fillets.
  • 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.
    Searing cod fillets in a skillet.

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.
    Placing corn, black beans and spices in the skillet with the sauteed veggies.

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

Seasoning: Use your favorite store-bought or homemade taco seasoning.
Fish options: Any flaky white fish will work. Rockfish, halibut, tilapia, or sea bass are all great options.
Gluten-free tip: To keep this recipe gluten-free, double-check ingredient labels, especially the taco seasoning and any packaged items.

Nutrition

Serving: 1 serving | 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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