Fish Taco Bowl

This fish taco bowl with green cabbage slaw is fully loaded with taco-seasoned flaky fish, rice, and creamy avocado for the best meal that boasts all of the flavors and textures you love about fish tacos, only in a bowl!

Course Main Course

Cuisine Tex-Mex

Keyword fish taco bowls, fish tacos

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 779kcal

Ingredients

For the Taco Seasoned Fish:

1 teaspoon chili powder
1 teaspoon paprika (or smoked paprika if you prefer a smoky flavor)
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper , (optional)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound bonelesss skinless white fish such as cod or halibut
1 tablespoon canola oil

For the Avocado Sauced Coleslaw

12 ounce bag coleslaw mix
3 green onions , thinly sliced
½ cup chopped cilantro leaves
1 avocado , peeled and pitted
¼ cup sour cream
2 tablespoons fresh lime juice
2 teaspoons adobo sauce , (from 1 can chipotles in adobo)
½ teaspoon reserved taco seasoning
2 tablespoons water

For Assembling the Fish Taco Bowls

3 cups cilantro lime rice
lime wedges
pickled red onions
sliced avocado
pico de gallo

Instructions

Preheat the oven to 400°F.
In a small bowl, mix the taco seasonings until well combined. Set aside ½ teaspoon of the taco seasoning for the coleslaw.
Cut the fish filet into 1-inch pieces and add to a large bowl. Drizzle with the oil and taco seasonings and toss until well coated. Line a baking sheet with foil and spray with cooking spray. Scatter the fish pieces on the baking sheet and bake for 10 minutes or until the fish is opaque. Raise the heat to BROIL and cook for 3 more minutes to crisp the outside.
Add the coleslaw mix, green onion, and cilantro leaves to a medium bowl. In a blender or food processor, blend the avocado, sour cream, lime juice, adobo sauce, taco seasoning, and water until smooth. Toss half of the avocado sauce with the coleslaw mix.
Divide the rice, coleslaw mix, and fish among four bowls and serve with lime wedges, sliced avocado, more chopped cilantro, pickled red onions, and/or pico de gallo. Drizzle with the reserved sauce as desired.

Nutrition