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Baja Fish Taco Bowls

Baja Fish Taco Bowls: Your New Go-To Healthy Dinner Bowl

Baja Fish Taco Bowls deliver a vibrant, healthy dinner option packed with flavor, perfect for busy weeknights.
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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
  • 1/2 cup Mayonnaise or Plain Yogurt Greek yogurt can be used for a tangy twist.
  • 1 tablespoon Taco Seasoning Adjust store-bought amounts to suit your spice preference.
  • 2 tablespoons Fresh Lime Juice Opt for fresh over bottled.
  • 2 cups Shredded Cabbage Coleslaw mix is a convenient substitute.
  • 1 cup Shredded Red Cabbage Green cabbage can be used instead.
  • 1 cup Carrots Bell pepper or zucchini are good alternatives.
  • 2 tablespoons Green Onions Shallots can be swapped for a different taste.
  • 1/4 cup Fresh Cilantro Parsley can be substituted if preferred.
For the Fish
  • 1 pound Cod Fillets Can be swapped with halibut, rockfish, or shrimp.
  • 2 tablespoons Olive Oil Can substitute with a neutral oil.
For the Salsa
  • 1/2 cup Red Onion Diced.
  • 1 cup Red Bell Pepper Chopped.
  • 1 each Jalapeño Pepper Minced, adjust for spice level.
  • 1 cup Frozen Corn Kernels Fresh corn can be swapped if available.
  • 1 can Canned Black Beans Drain and rinse before using.
For Toppings
  • 1 each Avocado Can be replaced with diced mango.
  • 4 wedges Lime For serving.
  • 1/4 cup Fresh Cilantro For garnishing.

Equipment

  • Non-stick Skillet
  • Medium bowl
  • large bowl
  • whisk

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, whisk together mayonnaise (or yogurt), taco seasoning, and fresh lime juice until smooth.
  2. In another larger bowl, combine shredded green and red cabbage, grated carrots, sliced green onions, and chopped cilantro. Pour the creamy dressing over the veggies and toss until evenly coated, then set the slaw aside.
  3. Pat the cod fillets dry with paper towels and season both sides with taco seasoning and a brush of olive oil. In a hot non-stick skillet, cook the seasoned cod for about 4 minutes, then flip and cook for another 3-4 minutes.
  4. In the same skillet, sauté diced red onion, chopped red bell pepper, and minced jalapeño for 1 minute before adding frozen corn and drained black beans, cooking until heated through.
  5. To assemble, divide the slaw among four bowls, add the black bean and corn salsa, a flaky cod fillet, sliced avocado, and garnish with lime wedges and cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 700mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 25IUVitamin C: 60mgCalcium: 4mgIron: 15mg

Notes

You can prepare slaw and salsa ingredients in advance to streamline your cooking process. Always cook the fish first to avoid overcooking it while preparing the other components.

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