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Baja Fish Taco Bowls Recipe

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★★★★★

4.6 from 645 reviews

Baja Fish Taco Bowls combine tender seared cod fillets with a zesty cabbage slaw and vibrant black bean corn salsa, all brought together in a fresh, flavorful dish inspired by Baja California flavors. This easy one-skillet meal is perfect for taco lovers seeking a healthy and visually appealing bowl option.

Ingredients

Scale

For the Slaw:

  • 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

For the Fish:

  • 4 cod fillets, 6 ounces each
  • 3 tablespoons olive oil
  • 1 tablespoon taco seasoning

For the Salsa:

  • 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

For Serving:

  • 1 avocado, sliced or cubed
  • Lime wedges
  • Fresh cilantro sprigs

Instructions

  1. Prepare the Slaw: In a small dish, whisk together the mayonnaise (or yogurt), taco seasoning, and fresh lime juice to create a creamy dressing. In a medium bowl, combine the shredded white and red cabbage, shredded carrots, chopped green onions, and fresh cilantro leaves; add ¼ cup of the dressing and toss well to fully coat the vegetables. Set aside the remaining dressing for guests to drizzle over their fish upon serving.
  2. Cook the Fish: Pat the cod fillets dry with paper towels to remove excess moisture. Brush olive oil over the exposed surfaces and sprinkle each side evenly with taco seasoning. Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat. Place the fillets seasoned side down into the hot pan and brush the tops with oil and seasoning. Let them cook undisturbed for 4 minutes to develop a sear and easily release from the pan. Flip the fillets and cook the other side for an additional 3–4 minutes until cooked through. Remove from heat, transfer the fish to a plate, and cover loosely with foil to keep warm.
  3. Make the Salsa: In the same skillet, heat 1 tablespoon olive oil over medium heat. Sauté the diced red onion, red bell pepper, and jalapeño for about 1 minute until slightly softened. Add the thawed corn kernels, rinsed black beans, and a pinch of seasoning, stirring to combine and cooking for another 1–2 minutes. Remove the skillet from the heat, then squeeze half a lime’s juice over the mixture and add sliced green onions. Toss everything gently to incorporate the fresh lime flavor.
  4. Assemble the Bowls: Evenly divide the prepared slaw and salsa among four serving bowls. Place one cooked cod fillet on top of each bowl’s contents, and garnish with avocado cubes. Serve immediately with lime wedges and fresh cilantro sprigs to add brightness and whimsy to the plate.

Notes

  • For a lighter version of the slaw dressing, substitute mayonnaise with plain Greek yogurt.
  • Use fresh lime juice to enhance the brightness of the salsa and slaw.
  • Be careful not to overcook the cod to maintain moistness and flakiness.
  • Adjust the amount of jalapeño according to your preferred spice level.
  • Serve immediately for the best texture; the slaw may become soggy if left to sit too long.

Keywords: Baja fish tacos, fish taco bowls, cod recipe, Mexican inspired seafood, healthy fish tacos, cabbage slaw, black bean corn salsa

Find it online: https://platedbyemma.com/baja-fish-taco-bowls-recipe/