Recipe By Bibi
Published Feb 25th
No-Tortilla Fish Taco Bowls
Prep 20m Cook 6m Additional 1d 6h Ready In 1826m
Servings 4 Calories 678 kcal

This fish taco bowl recipe is everything but the tortilla. Spicy, seasoned pan-fried fish tops slaw, and is garnished with guacamole, fresh cilantro, tomatoes, and lime.

Recipe Ingredients

  • 1.5 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 0.25 teaspoon dried thyme
  • 0.5 teaspoon cayenne pepper, or to taste
  • 0.5 teaspoon salt, or to taste
  • 0.25 teaspoon freshly ground black pepper, or to taste
  • 2 limes, divided
  • 6 tablespoons olive oil, divided
  • 1.5 pounds skinless cod fillets, about 1-inch thick
  • 4 cups shredded green and red cabbage
  • 1 cup shredded carrots
  • 2 tablespoons olive oil
  • 0.5 teaspoon salt, or to taste
  • 0.5 teaspoon ground cumin
  • 0.5 cup mayonnaise
  • 2 chipotle peppers in adobo sauce, minced
  • 0.25 teaspoon salt, or to taste
  • 0.25 teaspoon cayenne pepper, or to taste
  • 0.25 cup chopped fresh cilantro
  • 0.5 cup prepared guacamole
  • lime wedges
  • 1 cup chopped fresh tomatoes

Cooking Directions

  1. 1 Combine onion powder, garlic powder, smoked paprika, thyme, cayenne, salt and pepper in a large resealable plastic bag; shake to combine. Add juice of 1/2 lime and 1/4 cup olive oil and mix well.
  2. 2 Place cod fillets in the bag, reseal, and gently move fillets around in the bag until well coated with seasoning mix; refrigerate 30 to 60 minutes.
  3. 3 Meanwhile, place cabbage and carrots in a large bowl.
  4. 4 Stir 2 tablespoons olive oil, salt, cumin, and juice of 1/2 lime together in a small bowl; pour over cabbage mixture and toss to combine; place slaw in the refrigerator.
  5. 5 Place mayonnaise, chipotle peppers, juice of 1/2 lime, 1/4 teaspoon salt, and 1/4 teaspoon cayenne in a small container with a well-fitting lid; cover and shake vigorously; refrigerate until needed. Slice remaining 1/2 lime to use for garnish.
  6. 6 Heat remaining 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Add fish fillets to the hot oil; cook undisturbed until fish begins to turn white around the edges, 2 to 3 minutes. Turn fish gently with a spatula; cook until fish flakes easily with a fork, 2 to 3 minutes more. Remove to a platter and keep warm.
  7. 7 To assemble, divide slaw into 4 serving bowls. Top each one with fish, cilantro, guacamole, lime slices, and chopped tomatoes. Drizzle with chipotle mayonnaise.

Nutrition Facts

  • Calories 678 kcal
  • Carbohydrate 20 g
  • Cholesterol 84 mg
  • Fiber 7 g
  • Protein 34 g
  • Saturated Fat 8 g
  • Sodium 933 mg
  • Fat 54 g
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