Introduction

These easy 30-minute fish taco bowls bring together flaky, seasoned cod and all your favorite toppings for a vibrant, healthy meal. Perfect for busy weeknights, this recipe lets you enjoy flavorful tacos without the hassle of tortillas. Customize with your favorite fixings and enjoy a fresh, satisfying bowl every time.

A white speckled bowl contains a layered meal with four main parts: white rice on the bottom left topped with green guacamole, a piece of dark brown, grilled fish with a crispy texture on the bottom right, bright pink pickled onions on the top right, and shredded pale green cabbage on the top left. There are also fresh green lime wedges and a small amount of red, white, and green pico de gallo salsa beside the fish. A silver fork with a wooden handle rests on the bowl's edge. Around the bowl, tortilla chips, a yellow bottle opener, and two partially filled glasses of beer with frothy heads are on a white marbled surface. The setting gives a casual, fresh, and colorful meal vibe. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds cod fillet or flaky white fish of choice

Heaping 1 teaspoon chili powder

Heaping 1 teaspoon ground cumin

Heaping 1 teaspoon smoked paprika

Heaping ½ teaspoon garlic powder

Heaping ½ teaspoon onion powder

Heaping ½ teaspoon dried oregano

Optional: up to ½ teaspoon cayenne pepper

Heaping 1 teaspoon kosher salt and ground black pepper to taste

2 tablespoons olive oil

1 lime, juiced

Cilantro lime rice

Shredded cabbage, lettuce, or greens of choice

Pico de gallo or salsa of choice

Guacamole or diced avocado

Pickled red onions

Poblano ranch dressing or avocado crema

Finely chopped cilantro, lime wedges, tortilla chips, etc. (optional)

Instructions

Step 1: Prepare your fish taco bowl fixings. Whip up guacamole and poblano ranch dressing, shred cabbage, and cook cilantro lime rice ahead of time. Set everything aside for easy assembly.

Step 2: Pat the cod fillets dry with a paper towel. In a small bowl or jar, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), kosher salt, and black pepper. Sprinkle this seasoning evenly over all sides of the fish.

Step 3: Heat olive oil in a nonstick skillet over medium-high heat until shimmering. Add the seasoned cod and cook for 2 minutes. Flip and cook for an additional 90 seconds to 2 minutes until the fish is flaky and cooked through. Thicker pieces may need more time.

Step 4: Transfer the fish to a plate and squeeze lime juice over the fillets for a fresh finishing touch.

Step 5: Assemble your fish taco bowls by layering cilantro lime rice and shredded cabbage, then topping with seared fish, pico de gallo, guacamole, pickled red onions, and a drizzle of poblano ranch dressing. Garnish with chopped cilantro, lime wedges, and tortilla chips as desired. Enjoy!

Tips & Variations

Use any flaky white fish you prefer, such as tilapia or haddock, to adapt the recipe to your taste or availability.

For extra heat, add more cayenne pepper or serve with a spicy salsa.

Make cilantro lime rice quickly by using microwavable rice or preparing rice in advance and tossing with lime juice and chopped cilantro.

Substitute poblano ranch dressing with avocado crema or a simple sour cream and lime mix for different flavor profiles.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen cod or other white fish. Be sure to thaw it completely and pat dry before seasoning and cooking to achieve the best texture.

What can I substitute for cilantro if I don’t like it?

If you’re not a fan of cilantro, try fresh parsley or chopped green onions as a garnish. Both add freshness without the distinctive cilantro flavor.