Description
Baja Fish Taco Bowls are a flavorful, fresh, and healthy twist on traditional tacos, featuring tender pan-seared white fish served over a bed of crunchy shredded cabbage, topped with creamy avocado, zesty salsa, and a squeeze of lime. Perfect for a quick weeknight dinner, these bowls combine bright Mexican flavors with a nutritious base for a satisfying meal.
Ingredients
Scale
For the Fish
- 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
For the Bowls
- 2 cups shredded green cabbage
- 1 ripe avocado, diced
- 1 cup salsa (store-bought or homemade)
- 4 corn tortillas (or flour tortillas)
- Juice of 2 limes
- ¼ cup fresh cilantro, chopped (optional)
Instructions
- Season the Fish: Pat the fish fillets dry with paper towels to remove excess moisture. Season both sides of the fish evenly with cumin, paprika, chili powder, salt, and pepper to infuse the fish with smoky and spicy flavors.
- Cook the Fish: Heat the olive oil in a skillet over medium-high heat. Once hot, 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, indicating it is fully cooked.
- Warm the Tortillas: While the fish cooks, warm the tortillas in a separate dry skillet over medium heat for about 20 seconds on each side until they are soft and pliable, ready for serving.
- Assemble the Bowls: In serving bowls or plates, arrange a base layer of shredded green cabbage. Top the cabbage with flaky pieces of cooked fish, followed by generous spoonfuls of diced avocado for creaminess.
- Add Salsa and Lime: Spoon the salsa over the fish and avocado layers. Drizzle fresh lime juice on top for brightness and tang. Garnish with chopped cilantro if desired for a fresh, herbal note.
- Serve: Serve the Baja Fish Taco Bowls immediately for the best taste and texture, enjoying a delicious and vibrant meal inspired by Baja-style fish tacos.
Notes
- You can substitute the fish with shrimp or chicken if preferred.
- For a spicier kick, add diced jalapeños to the salsa or sprinkle chili flakes on the fish before cooking.
- Gluten-free corn tortillas keep this dish naturally gluten-free.
- The bowls can be prepped ahead except for the fish, which is best cooked fresh.
- Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.
