Description
Baja Fish Taco Bowls are a fresh, flavorful, and healthy meal perfect for a quick weeknight dinner. Featuring flaky white fish seasoned with cumin, paprika, and chili powder, served over shredded cabbage with creamy avocado, zesty salsa, and a squeeze of lime. These bowls combine vibrant Mexican flavors without the hassle of assembling traditional tacos, making them a light and satisfying option for seafood lovers.
Ingredients
Scale
Fish and Seasoning
- 1 lb fresh white fish fillets (tilapia or cod)
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chili powder
- Salt and pepper to taste
Vegetables and Toppings
- 2 cups shredded green cabbage
- 1 ripe avocado, diced
- 1 cup salsa (store-bought or homemade)
- Juice of 2 limes
- ¼ cup fresh cilantro, chopped (optional)
Additional
- 4 corn tortillas (or flour tortillas)
Instructions
- Season the Fish: Pat the fish fillets dry with paper towels to remove excess moisture. Sprinkle evenly with cumin, paprika, chili powder, salt, and pepper to coat each piece thoroughly.
- Cook the Fish: Heat olive oil in a large skillet over medium-high heat. Add the seasoned fish fillets and cook for 3-4 minutes on each side until the fish turns golden brown and flakes easily with a fork.
- Warm the Tortillas: In a separate skillet, warm the tortillas over medium heat for about 20 seconds on each side until soft and pliable. Remove and keep warm.
- Assemble the Bowls: Begin with a base of shredded green cabbage in each bowl or plate. Layer pieces of the cooked fish over the cabbage, followed by diced avocado.
- Add Salsa and Lime: Spoon salsa generously over the bowls and squeeze fresh lime juice on top to add brightness and acidity. Add chopped fresh cilantro as an optional garnish.
- Serve Immediately: Serve the Baja Fish Taco Bowls right away for the best fresh flavors and enjoy with warm tortillas on the side.
Notes
- For gluten-free options, be sure to use corn tortillas.
- You can substitute white fish with other flaky fish like halibut or mahi-mahi according to preference.
- Make your own salsa using fresh tomatoes, onions, cilantro, jalapeño, and lime juice for a fresher taste.
- To spice it up, add extra chili powder or fresh diced jalapeños.
- Leftover fish can be refrigerated and used within 1-2 days.
Nutrition
- Serving Size: 1 bowl with 1 tortilla
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 70 mg
