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–+ servings
Baja Fish Taco Bowls

Baja Fish Taco Bowls That Will Brighten Your Dinner Table

Baja Fish Taco Bowls offer a vibrant blend of flaky cod, fresh slaw, and spicy black bean salsa for a deliciously customizable meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • ½ cup Mayonnaise or Plain Yogurt substitute Greek yogurt for added tang
  • 1 tablespoon Taco Seasoning homemade seasoning for a personal touch
  • 1 Fresh Lime Juice fresh juice is preferred
  • 2 cups Shredded Cabbage swap with coleslaw mix or kale
  • ½ cup Shredded Carrots bell peppers can be used as alternative
  • 2 Green Onions shallots are a milder substitute
  • ¼ cup Fresh Cilantro omit or use parsley instead
For the Fish and Salsa
  • 1 pound Cod Fillets substitute with halibut or tilapia
  • 1 tablespoon Olive Oil use any neutral oil if preferred
  • 1 Red Onion white or yellow onion can be substituted
  • 1 Red Bell Pepper yellow or orange bell peppers are alternatives
  • 1 Jalapeño Pepper omit for milder flavors or increase for spice
  • 1 cup Frozen Corn Kernels fresh corn is great when in season
  • 1 can Canned Black Beans rinse before using or swap with kidney beans
  • 1 Avocado diced mango can be substituted
For Garnishing
  • 2 Lime Wedges for serving
  • ¼ cup Cilantro for Garnish for flavor boost

Equipment

  • Mixing Bowl
  • Non-stick skillet

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, whisk together mayonnaise (or plain yogurt), taco seasoning, and fresh lime juice until smooth. Add shredded cabbage, shredded carrots, green onions, and cilantro. Toss gently to combine and set aside.
  2. Pat cod fillets dry and season both sides with taco seasoning and drizzle of olive oil, pressing lightly for adherence.
  3. Heat a non-stick skillet over medium-high heat with olive oil. Cook the seasoned cod fillets skin-side down for about 4 minutes. Flip and cook for another 3-4 minutes until opaque and flaky.
  4. In the same skillet, sauté diced red onion, chopped red bell pepper, and minced jalapeño pepper for 1 minute. Add corn kernels and rinsed black beans, cooking for 1-2 minutes until heated through with a squeeze of lime juice and chopped green onions.
  5. Assemble bowls with slaw as base, topped with the salsa mixture and flaky cod. Add slices of avocado and serve with lime wedges and cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 60mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 80mgIron: 3mg

Notes

Prepare slaw and salsa in advance for quicker assembly. Adjust spice levels as desired.

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