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Easy 30-Minute Fish Taco Bowls with All The Fixings Recipe

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4.5 from 125 reviews

These Easy 30-Minute Fish Taco Bowls feature perfectly seasoned and seared cod fillets served over a bed of cilantro lime rice and shredded cabbage, topped with fresh pico de gallo, creamy guacamole, pickled red onions, and a zesty poblano ranch dressing. This vibrant and flavorful meal is quick to prepare, versatile, and perfect for a satisfying weeknight dinner or casual gathering.

Ingredients

Scale

For the Fish

  • 1 ½ pounds cod fillet or flaky white fish of choice
  • 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 (heaping)
  • Up to ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon kosher salt (heaping)
  • Ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 lime, juiced

For the Bowls and Toppings

  • Cilantro lime rice (store-bought or homemade, about 2 cups cooked)
  • Shredded cabbage, lettuce, or greens of choice (about 2 cups)
  • Pico de gallo or salsa of choice (about ½ cup)
  • Guacamole or diced avocado (½ cup)
  • Pickled red onions (¼ cup)
  • Poblano ranch dressing or avocado crema (¼ cup)
  • Finely chopped cilantro (for garnish)
  • Lime wedges (for serving)
  • Tortilla chips (optional, for serving)

Instructions

  1. Prepare bowl fixings: Before cooking the fish, prepare all the toppings and sides. Whip up a batch of guacamole and poblano ranch dressing, shred the cabbage or greens, and cook or heat cilantro lime rice. Set everything aside so assembly is quick and easy later.
  2. Season the fish: Pat the cod fillets dry with paper towels. 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. Generously sprinkle this seasoning over all sides of the fish fillets until well coated.
  3. Sear the fish: Heat olive oil in a nonstick skillet over medium-high heat. Once hot and shimmering, add the seasoned cod fillets. Cook for 2 minutes without moving, then flip and cook another 1.5 to 2 minutes or until the fish flakes easily with a fork. Thicker portions may need a bit more time. Remove fish to a plate and squeeze fresh lime juice over the top.
  4. Assemble the bowls: In serving bowls, layer the cilantro lime rice as the base, add shredded cabbage or greens, then top with the seared fish pieces. Add pico de gallo or salsa, dollops of guacamole, pickled red onions, and drizzle with poblano ranch dressing or avocado crema. Garnish with chopped cilantro and serve with lime wedges and tortilla chips if desired.

Notes

  • Use any flaky white fish in place of cod, such as tilapia or haddock, according to preference or availability.
  • Adjust the amount of cayenne pepper to control the spice level to your liking.
  • For quicker prep, use store-bought cilantro lime rice and pre-made pico de gallo and pickled onions.
  • To make it gluten-free, double-check all store-bought condiments and toppings for gluten-containing ingredients.
  • Leftover seared fish can be stored in the refrigerator for up to 2 days, but best enjoyed fresh.

Keywords: fish taco bowls, cod recipes, quick fish dinner, cilantro lime rice, fish tacos, healthy fish meals

Find it online: https://yumwithmia.com/easy-30-minute-fish-taco-bowls-with-all-the-fixings-recipe/