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–+ servings
Baja Fish Taco Bowls

Baja Fish Taco Bowls: Fresh, Flavorful, and Gluten-Free!

Baja Fish Taco Bowls are a delightful, customizable, and healthy dinner option packed with vibrant flavors and gluten-free goodness.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 433
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 1/2 cup Mayonnaise (or plain yogurt) Plain Greek yogurt can be used for a healthier option.
  • 1 tablespoon Taco seasoning Store-bought or homemade options.
  • 2 tablespoons Fresh lime juice Use fresh if possible.
  • 2 cups Shredded cabbage Napa or green cabbage can also be used.
  • 1 cup Shredded red cabbage Can be replaced with more green cabbage if desired.
  • 1 cup Carrots Shredded or sliced radishes can also be used.
  • 2 stalks Green onions Chives can be an alternative.
  • 1/4 cup Fresh cilantro Can be omitted if not preferred.
For the Fish
  • 1 lb Cod fillets Any flaky white fish can be used instead.
  • 1 tablespoon Olive oil Can substitute with avocado oil.
For the Salsa
  • 1 medium Red onion Shallots can be a great alternative.
  • 1 medium Red bell pepper Green bell pepper can be a substitute.
  • 1 small Jalapeño pepper For less spiciness, omit seeds.
  • 1 cup Frozen corn Fresh corn can be used if in season.
  • 1 can Canned black beans Drain and rinse to lower sodium levels.
For the Topping
  • 1 medium Avocado Can use mango for a tropical vibe.
  • 1 medium Lime wedges For serving, additional herbs can be a garnish.

Equipment

  • Medium bowl
  • skillet

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine mayonnaise (or Greek yogurt), taco seasoning, and fresh lime juice, stirring until smooth. Add shredded cabbage, red cabbage, carrots, green onions, and cilantro, tossing until evenly coated.
  2. Pat the cod fillets dry and season both sides with taco seasoning. Heat olive oil in a skillet over medium heat. Cook the fish for about 4 minutes, then flip and cook for an additional 3-4 minutes until flaky.
  3. In the same skillet, add more olive oil and sauté red onion, red bell pepper, and jalapeño for 3-4 minutes. Stir in frozen corn, black beans, and lime juice, cooking until warm.
  4. Divide the slaw into bowls, layer on fish, spoon sautéed salsa, add avocado slices, and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 433kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 30IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

This dish can be customized with different proteins, veggies, and toppings based on personal preference.

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