Description
These Baja Fish Taco Bowls are fresh, colorful, and packed with bold flavor. Flaky taco-seasoned cod sits over crunchy cabbage slaw, warm corn and black bean salsa, creamy drizzle, and buttery avocado. It’s a quick, satisfying weeknight dinner that tastes like a beachside favorite—made right at home.
Ingredients
Scale
For the Slaw
- ⅔ cup mayonnaise or plain yogurt
- 1 tablespoon taco seasoning
- 2 tablespoons fresh lime juice
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1–2 large carrots, shredded
- 3–4 green onions, chopped
- ½ cup fresh cilantro
For the Fish
- 4 cod fillets (6 ounces each)
- 3 tablespoons olive oil
- 1 tablespoon taco seasoning
For the Salsa
- 1 tablespoon olive oil
- ½ red onion, diced
- ½ red bell pepper, finely diced
- ½ jalapeño, seeded and diced
- 1 cup frozen corn kernels, thawed
- 1 (14.5 oz) can black beans, rinsed and drained
- Juice of ½ lime
- 2 green onions, sliced
For Serving
- 1 avocado, sliced or cubed
- Lime wedges
- Fresh cilantro
Instructions
- Make the dressing:
Whisk together mayonnaise (or yogurt), taco seasoning, and lime juice in a small bowl. - Prepare the slaw:
In a large bowl, combine cabbage, carrots, green onions, and cilantro. Toss with ¼ cup of the dressing. Reserve remaining sauce for serving. - Season the fish:
Pat cod dry with paper towels. Brush with olive oil and sprinkle evenly with taco seasoning. - Cook the fish:
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Place fish seasoned side down and cook undisturbed for 4 minutes. Flip and cook another 3–4 minutes until flaky. Remove and cover to keep warm. - Make the salsa:
In the same skillet, heat 1 tablespoon oil. Sauté onion, bell pepper, and jalapeño for 1 minute. Add corn and black beans and cook 1–2 minutes more. Remove from heat and stir in lime juice and green onions. - Assemble bowls:
Divide slaw and salsa among 4 bowls. Top each with one cod fillet and avocado. Drizzle with reserved dressing and serve with lime wedges and cilantro.
Notes
- Swap cod for tilapia, mahi-mahi, or halibut if desired.
- Use Greek yogurt for a lighter slaw dressing.
- For extra heat, leave some jalapeño seeds in.
- Fish is done when it flakes easily with a fork.
- Store leftovers separately for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 70 mg