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Fish Taco Bowl Recipe

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4.2 from 36 reviews

A vibrant and flavorful Fish Taco Bowl featuring oven-baked, taco-seasoned white fish served over cilantro lime rice with creamy avocado sauced coleslaw and fresh toppings like pickled red onions and pico de gallo. This dish balances smoky, tangy, and fresh flavors for a satisfying and healthy meal.

Ingredients

For the Taco Seasoned Fish:

  • 1 teaspoon chili powder
  • 1 teaspoon paprika (or smoked paprika)
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound boneless skinless white fish such as cod or halibut
  • 1 tablespoon canola oil

For the Avocado Sauced Coleslaw:

  • 12 ounce bag coleslaw mix
  • 3 green onions, thinly sliced
  • ½ cup chopped cilantro leaves
  • 1 avocado, peeled and pitted
  • ¼ cup sour cream
  • 2 tablespoons fresh lime juice
  • 2 teaspoons adobo sauce (from 1 can chipotles in adobo)
  • ½ teaspoon reserved taco seasoning
  • 2 tablespoons water

For Assembling the Fish Taco Bowls:

  • 3 cups cilantro lime rice
  • lime wedges
  • pickled red onions
  • sliced avocado
  • pico de gallo

Instructions

  1. Prepare the Taco Seasoning: In a small bowl, mix chili powder, paprika, cumin, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper until well combined. Set aside ½ teaspoon of this seasoning for the coleslaw.
  2. Season the Fish: Cut the white fish into 1-inch pieces and place in a large bowl. Drizzle with canola oil and sprinkle all the taco seasoning over the fish. Toss gently to coat each piece evenly with the seasoning and oil.
  3. Bake the Fish: Preheat the oven to 400°F. Line a baking sheet with foil and spray with cooking spray. Arrange the seasoned fish pieces in a single layer on the baking sheet. Bake for 10 minutes or until the fish becomes opaque and flakes easily with a fork.
  4. Broil to Crisp: After baking, raise the oven heat to BROIL. Broil the fish for an additional 3 minutes to crisp the exterior slightly, keeping a close eye to prevent burning.
  5. Prepare the Coleslaw: In a medium bowl, combine the coleslaw mix, thinly sliced green onions, and chopped cilantro.
  6. Make the Avocado Sauce: In a blender or food processor, blend together the avocado, sour cream, fresh lime juice, adobo sauce, reserved ½ teaspoon taco seasoning, and water until the mixture is smooth and creamy.
  7. Toss the Coleslaw with Sauce: Pour half of the avocado sauce over the coleslaw mixture and toss gently until the coleslaw is evenly coated.
  8. Assemble the Bowls: Divide the cilantro lime rice evenly among four bowls. Top with the avocado sauced coleslaw and the baked fish pieces.
  9. Garnish and Serve: Serve each bowl with lime wedges, sliced avocado, pickled red onions, pico de gallo, and more chopped cilantro if desired. Drizzle any remaining avocado sauce over the top to taste.

Notes

  • You can substitute cod or halibut with other firm white fish like tilapia or mahi-mahi.
  • Adjust the cayenne pepper amount based on your preferred spice level or omit it for mild flavor.
  • The avocado sauce can be made ahead and stored in the refrigerator for up to 1 day; stir before using.
  • To make cilantro lime rice, cook your rice of choice and toss it with fresh lime juice and chopped cilantro.
  • If you don’t have pickled red onions, thinly sliced raw red onions with a splash of lime juice can be used as a substitute.

Find it online: https://deliciousyum.com/fish-taco-bowl-recipe/