Description
Baja Fish Taco Bowls are a fresh and vibrant meal featuring flaky white fish seasoned with a blend of spices, served over a bed of shredded cabbage, topped with creamy avocado, zesty salsa, and a squeeze of lime. This easy-to-make recipe combines simple ingredients for a flavorful, healthy dinner ready in just 25 minutes.
Ingredients
Scale
Fish and Seasoning
- 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
Vegetables and Toppings
- 2 cups shredded green cabbage
- 1 ripe avocado, diced
- 1 cup salsa (store-bought or homemade)
- Juice of 2 limes
- ¼ cup fresh cilantro, chopped (optional)
Carbs
- 4 corn tortillas (or flour tortillas)
Instructions
- Season the Fish: Pat the fish fillets dry with paper towels. Season both sides evenly with cumin, paprika, chili powder, salt, and pepper to infuse the fish with bold flavors.
- Cook the Fish: Heat olive oil in a skillet over medium-high heat. Place the seasoned fish fillets in the skillet and cook for 3-4 minutes on each side until they turn golden brown and become flaky when pierced with a fork.
- Warm the Tortillas: In a separate dry skillet, warm the tortillas for about 20 seconds on each side until soft and pliable, making them easier to fold or crumble into the bowls.
- Assemble the Bowls: Start by adding a layer of shredded cabbage at the bottom of each bowl. Top with chunks of cooked fish and diced avocado for creaminess and texture.
- Add Salsa and Lime: Spoon salsa over the assembled ingredients in each bowl and drizzle freshly squeezed lime juice on top to brighten the flavors. Garnish with chopped cilantro if desired for a fresh herbal note.
- Serve Immediately: Enjoy the bowls while fresh and warm, allowing all the ingredients’ flavors to meld in a delicious, nutritious meal.
Notes
- Use fresh white fish like tilapia or cod for best results; you can substitute with other flaky white fish as desired.
- Adjust the chili powder amount based on your preferred heat level.
- For a gluten-free option, use corn tortillas and ensure salsa is gluten-free.
- These bowls can be customized by adding black beans, rice, or other vegetables if desired.
- Leftovers can be stored separately in the fridge for up to 2 days; reheat fish carefully to prevent drying out.
