Description
Baja Fish Taco Bowls offer a fresh, flavorful twist on traditional tacos by combining perfectly seasoned and pan-seared white fish with crisp cabbage, creamy avocado, and zesty salsa, all served in a convenient bowl for an easy and satisfying meal.
Ingredients
Scale
Fish and Seasoning
- 1 lb fresh white fish fillets (tilapia or cod)
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp chili powder
- Salt and pepper to taste
Vegetables and Toppings
- 2 cups shredded green cabbage
- 1 ripe avocado, diced
- 1 cup salsa (store-bought or homemade)
- Juice of 2 limes
- ¼ cup fresh cilantro, chopped (optional)
Additional Ingredients
- 4 corn tortillas (or flour tortillas)
- 2 tsp olive oil
Instructions
- Season the Fish: Pat the fish fillets dry with paper towels to remove excess moisture. Sprinkle cumin, paprika, chili powder, salt, and pepper evenly over both sides of the fillets, ensuring they are well coated for maximum flavor.
- Cook the Fish: Heat olive oil in a skillet over medium-high heat until shimmering. Add the seasoned fish fillets and cook for 3-4 minutes on each side or until the fish is golden brown on the outside and easily flakes with a fork, indicating it is fully cooked.
- Warm the Tortillas: While the fish cooks, warm the corn or flour tortillas in a separate dry skillet for about 20 seconds on each side until they become soft and pliable, making them easier to fold or crumble into the bowls.
- Assemble the Bowls: Start by layering shredded green cabbage at the bottom of each bowl or plate as a crunchy base. Next, add pieces of the cooked fish followed by diced avocado for creaminess.
- Add Toppings: Spoon salsa over the assembled ingredients and drizzle with freshly squeezed lime juice to add brightness and tang. Garnish with chopped fresh cilantro if desired for an herbaceous finish.
- Serve: Serve the Baja Fish Taco Bowls immediately while warm and fresh for the best taste and texture experience.
Notes
- For a spicier kick, add extra chili powder or a dash of hot sauce to the fish seasoning.
- Use corn tortillas for a gluten-free option.
- Homemade salsa adds freshness but store-bought salsa works well for convenience.
- Leftover fish can be stored in the refrigerator for up to 2 days.
- To make it vegan, substitute fish with seasoned grilled tofu or cauliflower.
