Description
These Baja Fish Taco Bowls are a fresh and flavorful twist on traditional fish tacos. With seasoned fish, cilantro-lime rice, black beans, crunchy slaw, and creamy avocado, this dish is a satisfying meal in a bowl.
Ingredients
Scale
Fish:
- 1 lb firm white fish such as cod, halibut, or mahi-mahi, cut into bite-size pieces
- 1/2 cup all-purpose flour (or gluten-free flour blend)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Bowls:
- 3 cups cooked cilantro-lime rice
- 1 1/2 cups cooked black beans, drained and rinsed
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup red onion, thinly sliced
- Juice of 1 lime
- 2 tbsp mayonnaise or Greek yogurt
- 1/2 cup pico de gallo
- 1 avocado, sliced
- 1/4 cup crumbled cotija cheese
- Lime wedges for serving
Instructions
- Prepare Fish: In a bowl, combine flour, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Coat fish pieces in the seasoned flour.
- Cook Fish: Heat olive oil in a skillet over medium-high heat. Cook fish for 2–3 minutes per side until golden and cooked through.
- Make Slaw: In a separate bowl, toss cabbage, carrots, and red onion with lime juice and mayonnaise or yogurt to make slaw.
- Assemble Bowls: Divide rice and beans among four bowls. Top with fish, slaw, pico de gallo, avocado slices, and cotija cheese. Serve with lime wedges.
Notes
- For a lighter version, skip the flour coating and grill or bake the fish with the seasoning blend.
- Substitute pinto beans for black beans or swap cilantro-lime rice for cauliflower rice to lower carbs.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 65 mg
