Blackened Fish Taco Bowls With Cilantro Lime Sauce Recipe

Introduction

Blackened Fish Taco Bowls with Cilantro Lime Sauce are a vibrant and flavorful meal that combines tender, spicy fish with fresh, zesty toppings. This dish is perfect for a light yet satisfying dinner that’s easy to prepare and full of bright, bold flavors.

Ingredients

• 1 ½ pounds cod fillet
• 2 tablespoons olive oil
• 1 tablespoon blackened seasoning
• 1 lime (juiced)
• Cilantro lime rice (prepared)
• Broccoli slaw mix
• Fresh pico de gallo
• Fresh guacamole
• Cilantro lime sauce
• Finely chopped fresh cilantro
• Lime wedges

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Place the cod fillet on a large baking sheet and pat it dry with a paper towel to help it crisp up nicely.
2. Step 2: Drizzle both sides of the fish with olive oil, then generously coat with blackened seasoning.
3. Step 3: Bake the fish for 15–20 minutes, depending on thickness—about 10 minutes per inch is a helpful guideline.
4. Step 4: After baking, remove the fish from the oven and squeeze fresh lime juice over the top. Let it cool for a few minutes, then slice into portions.
5. Step 5: To assemble your bowls, start with a base of cilantro lime rice, then add the broccoli slaw mix and chunks of the blackened fish.
6. Step 6: Top with fresh pico de gallo, guacamole, a drizzle of cilantro lime sauce, chopped fresh cilantro, and lime wedges for extra brightness.

Tips & Variations

• Use a firm white fish like cod, mahi-mahi, or tilapia for the best texture and flavor.
• For a spicier kick, add a pinch of cayenne pepper to your blackened seasoning.
• Make your own cilantro lime sauce by blending fresh cilantro, lime juice, sour cream, and a little garlic for a creamy finish.
• Swap the broccoli slaw for shredded cabbage or a simple mixed greens salad for a different crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the fish in the oven or microwave and refresh toppings as needed. It’s best to keep the sauce and guacamole separate until serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen cod or other white fish. Just be sure to thaw it completely and pat it dry before seasoning and baking to get the best texture.

What can I substitute for broccoli slaw?

If you don’t have broccoli slaw, shredded green cabbage or a crunchy mixed salad works well to provide a crisp texture.

Blackened Fish Taco Bowls With Cilantro Lime Sauce Recipe

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★★★★★

4.8 from 113 reviews

These Blackened Fish Taco Bowls with Cilantro Lime Sauce are a vibrant, flavorful meal combining tender, spicy cod baked to perfection, served over zesty cilantro lime rice with fresh broccoli slaw, pico de gallo, and creamy guacamole. This dish offers a healthy and colorful twist on classic fish tacos, served in a bowl for easy assembly and eating.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Fish

• 1 ½ pounds cod fillet
• 2 tablespoons olive oil
• 1 tablespoon blackened seasoning
• 1 lime (juiced)

Base and Toppings

• Cilantro lime rice (prepared)
• Broccoli slaw mix
• Fresh pico de gallo
• Fresh guacamole
• Cilantro lime sauce
• Finely chopped fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Preheat and prepare the cod: Preheat your oven to 400°F (200°C). Place the cod fillet on a large baking sheet and pat it dry with a paper towel to ensure it crisps up nicely during baking.
2. Season the fish: Drizzle both sides of the cod with olive oil, then generously coat each side with blackened seasoning, making sure it is well-covered.
3. Bake the fish: Place the baking sheet in the preheated oven and bake the cod for 15–20 minutes. Cooking time depends on the thickness of the fish—approximately 10 minutes per inch of thickness is recommended. The fish should be opaque and flake easily when done.
4. Add lime juice and slice: Remove the fish from the oven, squeeze fresh lime juice over the top for brightness, and let it cool for a few minutes. Once cooled slightly, slice into portions suitable for serving.
5. Assemble the bowls: Begin by placing a base of cilantro lime rice into each bowl. Add a layer of broccoli slaw, followed by generous chunks of the blackened cod fish.
6. Add toppings and garnish: Top the bowls with fresh pico de gallo, dollops of guacamole, a drizzle of cilantro lime sauce, and sprinkle finely chopped fresh cilantro. Serve with lime wedges on the side for extra zest.

Notes

• Blackened seasoning can be store-bought or homemade with a blend of paprika, cayenne pepper, garlic powder, onion powder, dried thyme, oregano, salt, and black pepper.
• If you prefer, substitute cod with other white fish like tilapia or haddock.
• For a gluten-free meal, ensure the blackened seasoning and other prepared ingredients do not contain gluten.
• Leftover fish is great for lunches and can be stored in an airtight container in the refrigerator for up to 2 days.
• To make the cilantro lime rice, cook rice normally and toss with chopped fresh cilantro, lime juice, and a pinch of salt while warm.

Keywords: blackened fish, fish taco bowls, cilantro lime rice, baked cod, healthy fish recipe, Mexican fish bowl, guacamole, pico de gallo