Description
Enjoy a vibrant and flavorful Baja Fish Taco Bowl featuring tender, seasoned white fish fillets cooked to perfection and served over a bed of crunchy shredded cabbage, creamy avocado, zesty salsa, and fresh lime juice. This quick and easy recipe brings the taste of Baja-style tacos into a wholesome bowl, perfect for a light and satisfying meal 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
Veggies 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)
Tortillas
- 4 corn tortillas (or flour tortillas)
Instructions
- Season the Fish: Pat the fish fillets dry with paper towels to remove excess moisture. Season both sides evenly with cumin, paprika, chili powder, salt, and pepper for a flavorful crust.
- Cook the Fish: Heat the olive oil in a skillet over medium-high heat. Carefully place the seasoned fish fillets into the hot skillet and cook for 3-4 minutes per side until they develop a golden brown crust and flake easily with a fork.
- Warm the Tortillas: While cooking the fish, warm the corn or flour tortillas in a separate skillet over medium heat for about 20 seconds on each side until they become soft and pliable.
- Assemble the Bowls: In serving bowls or plates, create a base layer using shredded green cabbage. Break the cooked fish into bite-sized pieces and arrange them over the cabbage. Then, add diced avocado on top for creaminess.
- Add Toppings: Spoon the salsa over the assembled ingredients and drizzle with freshly squeezed lime juice to add brightness. Garnish with chopped fresh cilantro if you like for an herbal note.
- Serve and Enjoy: Serve the Baja Fish Taco Bowls immediately while the fish is warm and the tortillas are fresh. This dish is perfect for a quick, light, and flavorful meal.
Notes
- You can substitute tilapia or cod with other white fish such as haddock or mahi-mahi based on availability.
- For extra heat, add sliced jalapeños or a dash of hot sauce to the salsa.
- To make it gluten-free, be sure to use corn tortillas instead of flour tortillas.
- Leftover fish and ingredients can be stored separately in airtight containers in the refrigerator for up to 2 days.
- For a lower calorie option, reduce the amount of olive oil or omit the tortillas and serve as a salad bowl.
