Cod Fish Taco Bowls

This Baja Fish Taco Bowl brings all the vibrant flavors of a classic fish taco without the extra calories or the fuss of tortillas. It’s bright, fresh, and satisfying making it a perfect weeknight meal or an easy weekend dinner when you want something flavorful but light. The combination of crunchy slaw creamy avocado and well seasoned flaky cod delivers that perfect balance of textures and tastes you’ll keep coming back to.

I first tried this recipe on a warm spring evening and was surprised how satisfying it was without the usual tortilla wrap now my family asks me to make it regularly especially when we want something quick and fresh.

Ingredients

• Mayonnaise or plain yogurt: for the slaw add creaminess and tang choose plain yogurt for a lighter option
• Taco seasoning: adds that signature smoky spicy flavor pick a blend you love or make your own for freshness
• Fresh lime juice: brightens the slaw and salsa giving everything a lively citrus kick
• Shredded white and red cabbage: bring crunch and color go for firm crisp heads to keep the slaw fresh longer
• Carrots: shredded for a touch of sweetness and texture look for firm orange carrots with no soft spots
• Green onions and fresh cilantro: bring herbal brightness and depth choose vibrant green stems and leafy cilantro bunch
• Cod fillets: are mild flaky fish that soak up the seasoning well select fresh firm fillets with a moist appearance
• Olive oil: for cooking and flavor pick extra virgin for best taste and health benefits
• Red onion bell pepper and jalapeño: for the salsa add sweetness crunch and heat pick fresh colorful produce for the best salsa
• Frozen corn kernels: offer sweetness and texture thaw fully before cooking
• Canned black beans: provide protein and richness rinse well to reduce sodium
• Avocado: sliced or cubed adds creaminess and healthy fats select ripe but firm avocados for easy slicing without mushiness

Instructions

Sauté the Aromatics:

In a small bowl whisk together mayonnaise or yogurt with taco seasoning and fresh lime juice. This sauce is the creamy base for your slaw. In a mixing bowl combine shredded white cabbage red cabbage shredded carrots chopped green onions and chopped cilantro leaves. Toss with a quarter cup of the dressing until well coated. Save the remaining dressing for drizzling over the fish later.

Prepare the Fish:

Pat dry your cod fillets with paper towels to remove moisture this helps achieve a nice sear. Brush the fillets on the exposed sides with olive oil and sprinkle evenly with taco seasoning. Heat two tablespoons of olive oil in a heavy skillet over mediumhigh heat. Place the fish fillets in the skillet seasoned side down without moving them. Cook undisturbed for 4 minutes until the fish naturally releases from the pan then flip carefully. Cook the second side for 3 to 4 minutes until cooked through and golden. Transfer the fish to a plate and cover with foil to keep warm.

Make the Salsa:

Using the same skillet add one tablespoon of oil and sauté diced red onion red bell pepper and jalapeño for about one minute just to soften and wake up the flavors. Add thawed corn kernels rinsed black beans and a pinch of taco seasoning stir to combine. Cook for another one to two minutes allowing the flavors to meld. Squeeze juice from half a lime over the salsa add sliced green onions and toss well.

Assemble the Bowls:

Divide the slaw and salsa evenly into four bowls. Top each with a cooked cod fillet and add a quarter of the sliced avocado. Garnish with lime wedges and extra cilantro for freshness. Serve immediately while the fish is warm.

My favorite ingredient has to be the taco seasoning which ties everything together with smoky warmth. I remember the first time I made this dish my kids were hesitant about eating fish but they gobbled it up happily thanks to the familiar taco flavors wrapped in a bowl.

Storage Tips

Store leftover fish and salsa separately in airtight containers in the refrigerator for up to three days. Keep the slaw dressing and slaw itself chilled but prepare just before serving for the best crunch. Avoid mixing avocado until serving to prevent browning.

Ingredient Substitutions

Any firm white fish like tilapia halibut or sea bass works well if cod is unavailable. For dairy free slaw swap mayonnaise for a plant based alternative or use plain coconut yogurt. You can substitute black beans with pinto or kidney beans to vary the flavor.

Serving Suggestions

Serve with a side of cilantro lime rice or a simple grain like quinoa to make it a heartier meal. Garnish with extra lime wedges fresh chopped cilantro or a drizzle of hot sauce for an added kick. This dish also pairs wonderfully with a light Mexican beer or a crisp white wine.

Serve immediately for best texture and flavor. Enjoy the bright fresh tastes of this Baja inspired bowl.

Common Questions About Recipes

→ What fish can I use besides cod?

Flaky white fish like halibut, tilapia, sea bass, or rockfish are great alternatives that hold up well in this dish.

→ How is the slaw prepared?

The slaw combines shredded cabbage, carrots, green onions, and cilantro tossed in a tangy mayo or yogurt dressing with lime and taco seasoning.

→ Can I make the salsa ahead of time?

Yes, the sautéed pepper, onion, beans, and corn salsa can be prepared in advance and kept chilled until serving.

→ Is this dish gluten-free?

Yes, provided the taco seasoning and other packaged ingredients are certified gluten-free.

→ What sides pair well with these bowls?

Light sides like cilantro-lime rice, black bean salad, or a simple corn tortilla complement the flavors beautifully.