Baja Fish Taco Bowls: A Flavorful Twist on Taco Night

Baja Fish Taco Bowls offer a customizable and flavorful take on taco night, featuring flaky cod, crunchy slaw, and smoky salsa.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Slaw

1/2 cup Mayonnaise or Plain Yogurt Substitution: Use Greek yogurt for tangier flavor.
2 tablespoons Taco Seasoning Substitution: Homemade seasoning can be made.
2 tablespoons Fresh Lime Juice Use fresh for optimal flavor.
2 cups Shredded Cabbage Substitution: Green cabbage or coleslaw mix.
1 cup Shredded Red Cabbage Substitution: More green cabbage is acceptable.
1 cup Carrots Substitution: Use grated radishes for spicier kick.
2 tablespoons Chopped Green Onions Substitution: Chopped chives can be used.
1/4 cup Fresh Cilantro Substitution: Use parsley as a non-cilantro alternative.

For the Fish

1 pound Cod Fillets Substitution: Any flaky white fish like halibut or tilapia.
2 tablespoons Olive Oil Substitution: Avocado oil for higher smoke point.

For the Salsa

1 cup Diced Red Onion Substitution: Yellow onion or shallots can be used.
1 cup Diced Red Bell Pepper Substitution: Yellow or orange bell peppers.
1 medium Jalapeño Pepper Substitution: Remove seeds for less spice.
1 cup Frozen Corn Kernels Alternative: Fresh corn can be grilled.
1 can Black Beans Substitution: Kidney beans for different texture.

For Serving

1 medium Avocado Alternative: Diced mango for tropical twist.
2 wedges Lime Essential for fresh, zesty finish.

Equipment

mixing bowl
non-stick skillet
whisk
knife
cutting board

Method

Preparation Steps

In a mixing bowl, whisk together mayonnaise or plain yogurt, taco seasoning, and fresh lime juice until well blended. Toss in shredded green and red cabbage, grated carrots, chopped green onions, and fresh cilantro, combining everything with a portion of the dressing.
Pat the cod fillets dry with paper towels and season both sides with olive oil and a generous sprinkle of taco seasoning. Heat a non-stick skillet over medium-high heat for about 2 minutes, then add the seasoned cod fillets. Cook for 4 minutes on one side, then flip and cook for an additional 3-4 minutes until opaque and flaky.
In the same skillet, add olive oil and sauté diced red onion, red bell pepper, and jalapeño over medium heat until softened. Stir in frozen corn kernels and black beans, cooking for another 1-2 minutes. Finish with fresh lime juice and additional chopped green onions.
Divide prepared slaw among serving bowls, top with cod fillet, smoky black bean and corn salsa, avocado slices, lime wedges, and garnish with cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Store components separately for freshness. Slaw is best consumed within 2 days.

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