Description
Fish Taco Bowls are a vibrant, healthy dish that captures the essence of summer. Bursting with tender, seasoned fish, crunchy cabbage slaw, and creamy avocado, these bowls are customizable and perfect for busy weeknights or festive gatherings. Each bite delivers a delightful medley of flavors and textures that transport you to sun-soaked beach days.
Ingredients
Scale
- 1 lb fresh white fish fillets (cod or tilapia)
- 2 tbsp olive oil
- 2 tbsp taco seasoning
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- 2 cups shredded green cabbage
- 1 medium avocado, diced
- ½ cup sour cream or yogurt
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss fish fillets with olive oil and taco seasoning until well coated.
- Place seasoned fish on the baking sheet and bake for 12-15 minutes until flaky.
- While the fish bakes, prepare toppings: slice avocado, shred cabbage, and chop cilantro. Squeeze lime juice over everything.
- Once cooked, flake fish into bite-sized pieces. In bowls, layer cabbage slaw first, followed by flaked fish, diced avocado, and cilantro.
- Top with sour cream or yogurt and an extra squeeze of lime before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg