Description
A fresh and flavorful Baja Fish Taco Bowl featuring seasoned pan-seared white fish, crisp cabbage, creamy avocado, and zesty salsa layered over warm tortillas for a quick and satisfying meal perfect for weeknights.
Ingredients
Scale
Fish and Seasoning
- 1 lb fresh white fish fillets (tilapia or cod)
- 2 tsp olive oil
- 1 tsp 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)
Extras
- 4 corn tortillas (or flour tortillas)
Instructions
- Season the Fish. Pat the fish fillets dry with paper towels to remove excess moisture. Season evenly on both sides with cumin, paprika, chili powder, salt, and pepper to infuse aromatic flavors.
- Cook the Fish. Heat olive oil in a skillet over medium-high heat. Once hot, place the seasoned fish fillets and cook for 3-4 minutes per side until the exterior is golden brown and the fish is opaque and flakes easily with a fork.
- Warm the Tortillas. In a separate dry skillet over medium heat, warm each tortilla for about 20 seconds on each side until soft and pliable, perfect for layering the bowl ingredients.
- Assemble the Bowl Base. In serving bowls or plates, create a bed using the shredded green cabbage to add a crunchy texture and fresh base layer.
- Add Fish and Avocado. Flake or cut the cooked fish into bite-sized pieces and layer over the cabbage. Top with diced ripe avocado to add creaminess and richness.
- Finish with Salsa and Lime. Spoon salsa over the assembled bowls and drizzle with freshly squeezed lime juice to brighten the flavors. Garnish with chopped cilantro if desired for a herbal note.
- Serve Immediately. Enjoy the Baja Fish Taco Bowls fresh to experience the vibrant textures and balanced flavors at their best.
Notes
- Use fresh white fish such as tilapia or cod for best texture and flavor.
- Adjust spice levels by tweaking chili powder quantity according to preference.
- Corn tortillas keep the dish gluten-free; substitute with flour tortillas if preferred.
- Homemade salsa can be used for a fresher taste or store-bought for convenience.
- Serve with extra lime wedges and hot sauce if desired.
