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Fish Taco Bowl

A protein-packed, heart-healthy bowl combining crispy fish, vibrant veggies, and creamy avocado sauce, perfect for a family-friendly meal.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 pound boneless skinless white fish (cod or halibut) Lean protein source.
  • 1 tablespoon canola oil Helps crisp the fish.
  • 1 teaspoon chili powder Adds warmth and depth.
  • 1 teaspoon paprika Gives a mild sweetness.
  • 1/2 teaspoon cumin Essential for taco flavor.
  • 1/2 teaspoon garlic powder Delivers noticeable flavor.
  • 1/2 teaspoon onion powder Enhances the savory aspect.
  • 1/4 teaspoon cayenne pepper Optional for those who like a kick.
  • 1/2 teaspoon kosher salt Balances all flavors.
  • 1/4 teaspoon freshly ground black pepper Complements the seasoning mix.
For the Coleslaw
  • 12 ounces coleslaw mix Provides crunch and nutrients.
  • 3 stalks green onions, thinly sliced Adds fresh bite.
  • 1/2 cup chopped cilantro leaves Freshness is key.
For the Avocado Sauce
  • 1 large avocado, peeled and pitted Rich in healthy fats.
  • 1/4 cup sour cream Creaminess for the sauce.
  • 2 tablespoons fresh lime juice Brightens the flavors.
  • 2 teaspoons adobo sauce Adds smokiness.
  • 2 tablespoons water To blend the sauce smoothly.
  • 1/2 teaspoon reserved taco seasoning From the fish seasoning.
For Serving
  • 3 cups cilantro lime rice Perfect base for the bowl.
  • 1 lime lime wedges For garnish.
  • 1 large sliced avocado For garnish.
  • 1 cup pickled red onions Add color and flavor.
  • 1 cup pico de gallo For garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. In a small bowl, mix the chili powder, paprika, cumin, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper until well combined. Set aside 1/2 teaspoon for the coleslaw.
  3. Cut the fish filet into 1-inch pieces, drizzle with canola oil and sprinkle with the taco seasonings. Toss until evenly coated.
Cooking
  1. Line a baking sheet with foil and spray with cooking spray. Scatter the seasoned fish pieces on the baking sheet and bake for 10 minutes or until the fish is opaque.
  2. Raise the heat to BROIL and cook for 3 more minutes to crisp the outside.
Combine Ingredients
  1. In a medium bowl, mix the coleslaw mix, green onions, and cilantro leaves.
  2. In a blender, combine the avocado, sour cream, lime juice, adobo sauce, reserved taco seasoning, and water. Blend until smooth.
Assembly
  1. Divide the cilantro lime rice, seasoned coleslaw, and crispy fish among four bowls.
  2. Serve with lime wedges, sliced avocado, more chopped cilantro, pickled red onions, and pico de gallo. Drizzle with reserved avocado sauce to taste.

Notes

Avoid overcooking the fish for the best texture. Reserve taco seasoning for coleslaw to enhance flavor. For added crunch, toss in crushed tortilla chips into the coleslaw.