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–+ servings
Easy Fish Taco Bowls

Delicious Easy Fish Taco Bowls Ready in 30 Minutes!

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These Easy Fish Taco Bowls are a vibrant, customizable meal that combines the deliciousness of traditional fish tacos without the hassle, ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 pound Cod Fish Fillet Substitute with any flaky white fish like haddock or tilapia.
  • 2 teaspoons Chili Powder Adjust to taste or swap with paprika.
  • 1 teaspoon Ground Cumin No substitutions recommended.
  • 1 teaspoon Smoked Paprika Regular paprika can replace it if needed.
  • 1 teaspoon Garlic Powder Fresh minced garlic works well as an alternative.
  • 1 teaspoon Onion Powder Finely chopped onion is a good substitute.
  • 1 teaspoon Dried Oregano Italian seasoning could work in its place.
  • 1/4 teaspoon Cayenne Pepper Optional - for added heat.
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1 tablespoon Olive Oil Feel free to use any cooking oil you prefer.
For the Rice and Toppings
  • 2 tablespoons Lime Juice Fresh lime is the best choice.
  • 1 cup Cilantro Lime Rice Using pre-cooked rice makes preparation easier.
  • 2 cups Shredded Cabbage Spinach or lettuce are great alternatives.
  • 1 cup Pico de Gallo or Salsa Opt for your favorite version.
  • 1 cup Guacamole or Diced Avocado Sour cream can be an alternative if desired.
  • 1/2 cup Pickled Red Onions Optional but highly recommended.
  • 1/4 cup Poblano Ranch Dressing or Avocado Crema Substitute with any dressing you love.
  • 1/4 cup Finely Chopped Cilantro For garnish.
  • 2 limes Lime Wedges For serving.
  • 1 cup Tortilla Chips For serving.

Equipment

  • Skillet
  • cutting board
  • knife

Method
 

Instructions
  1. Prep the Toppings: Cook 1 cup of cilantro lime rice according to package instructions. Chop the shredded cabbage, prepare guacamole, and make or open your favorite pico de gallo or salsa.
  2. Season the Fish: Pat the cod fillets dry with paper towels and season both sides generously with chili powder, ground cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, kosher salt, and black pepper.
  3. Sear the Fish: Heat a large skillet over medium-high heat, add 1 to 2 tablespoons of olive oil, and sear the seasoned cod fillets for about 2 minutes on one side until golden brown, then flip and cook another 1½ to 2 minutes.
  4. Assemble the Bowls: Start with a scoop of cilantro lime rice, layer with shredded cabbage, add the cod fillets, then top with pico de gallo, guacamole, pickled onions, and creamy sauces.
  5. Serve and Enjoy: Sprinkle with finely chopped cilantro and serve with lime wedges and tortilla chips on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 1.5mg

Notes

Store any leftover fish and toppings in separate airtight containers for up to 2 days.

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