Name: Baja Fish Taco Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: ⅔ cup mayonnaise or plain yogurt; 1 tablespoon taco seasoning; 2 tablespoons fresh lime juice; 2 cups shredded cabbage; 1 cup shredded red cabbage, chopped; 1 to 2 large carrots, shredded; 3 to 4 green onions, chopped; ½ cup fresh cilantro; 4 cod fillets, 6 ounces each; 3 tablespoons olive oil; 1 tablespoon taco seasoning; 1 tablespoon olive oil; ½ red onion, diced; ½ red bell pepper, seeded and membrane removed, finely diced; ½ jalapeno pepper, seeded and membrane removed, finely diced; 1 cup frozen corn kernels, thawed; 1 (14.5 ounce) canned black beans, rinsed and drained; ½ fresh lime; 2 green onions, sliced; 1 avocado, sliced or cubed; Lime wedges; Fresh cilantro sprigs

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Introduction

Baja Fish Taco Bowls bring the vibrant flavors of the coast right into your kitchen. Combining crispy slaw, seasoned cod, and fresh salsa, this dish is a refreshing and satisfying meal perfect for any day of the week.

A white bowl filled with a colorful layered dish featuring grilled seasoned fish fillet with a golden-brown crust topped with chopped green onions placed on a bed of black beans, corn, and red pepper pieces. To the left side of the fish, there is a mix of shredded purple and white cabbage with orange carrot strips, and next to this is a generous portion of chunky avocado pieces. A wedge of lime rests on the avocado. A silver fork is placed inside the bowl on the right side. In the background on a white marbled surface, there is a small white ramekin with a creamy beige sauce and a spoon inside, and a small sprig of fresh cilantro nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup mayonnaise or plain yogurt
1 tablespoon taco seasoning
2 tablespoons fresh lime juice
2 cups shredded cabbage
1 cup shredded red cabbage, chopped
1 to 2 large carrots, shredded
3 to 4 green onions, chopped
½ cup fresh cilantro
4 cod fillets, 6 ounces each
3 tablespoons olive oil
1 tablespoon taco seasoning (for fish)
1 tablespoon olive oil (for salsa)
½ red onion, diced
½ red bell pepper, seeded and finely diced
½ jalapeno pepper, seeded and finely diced
1 cup frozen corn kernels, thawed
1 (14.5 ounce) canned black beans, rinsed and drained
½ fresh lime
2 green onions, sliced
1 avocado, sliced or cubed
Lime wedges
Fresh cilantro for garnish

Instructions

Step 1: In a small dish, whisk together mayonnaise (or yogurt), 1 tablespoon taco seasoning, and 2 tablespoons fresh lime juice to make the dressing.
Step 2: In a medium bowl, combine shredded cabbage, chopped red cabbage, shredded carrots, chopped green onions, and cilantro leaves. Add ¼ cup of the dressing and toss well. Reserve the remaining dressing for serving.
Step 3: Pat the cod fillets dry with paper towels. Brush the fish with 2 tablespoons olive oil and sprinkle 1 tablespoon taco seasoning evenly over both sides.
Step 4: Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high heat. Place fillets seasoned side down and cook undisturbed for 4 minutes until the fish naturally releases from the pan. Flip and cook the other side for 3–4 minutes. Remove and keep warm covered with foil.
Step 5: In the same skillet, heat 1 tablespoon olive oil. Sauté diced red onion, bell pepper, and jalapeno for 1 minute. Add corn, black beans, and a pinch of taco seasoning. Cook 1–2 minutes more, then remove from heat.
Step 6: Squeeze juice of ½ lime over the salsa, add sliced green onions, and toss gently to combine.
Step 7: To assemble bowls, divide the slaw and salsa evenly among four serving bowls. Top each with one cod fillet and a quarter of the avocado. Garnish with lime wedges and fresh cilantro before serving.

Tips & Variations

Swap mayonnaise for plain yogurt for a lighter dressing with a tangy twist.
Add some sliced jalapeno to the slaw for extra heat.
Use any white firm fish like tilapia or halibut if cod is unavailable.
Serve with warm corn or flour tortillas for a traditional taco experience.
Prepare the slaw and salsa a few hours ahead to let flavors meld nicely.

Storage

Store leftover fish, slaw, and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet or oven to prevent drying. The slaw and salsa are best served cold or at room temperature.

How to Serve

A white bowl on a white marbled texture holds a colorful dish with several layers: the bottom layer is a mix of yellow corn, black beans, diced red peppers, and green onions, followed by shredded purple and white cabbage mixed with small carrot strips on one side. On top, there are chunks of grilled white fish with a browned, slightly crispy crust sprinkled with spices. In the back, there are large pieces of green avocado cubes. A silver fork is seen holding a flake of the white grilled fish in the foreground, with some green onion pieces sprinkled on the fish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish?

Yes, white firm fish such as tilapia, halibut, or mahi-mahi work well as substitutes for cod in this recipe.

Is it okay to prep components ahead of time?

Absolutely. You can prepare the slaw and salsa a few hours in advance and keep them refrigerated. Cook the fish fresh before serving for the best texture.