Description

This vibrant Fish Taco Bowl recipe features tender baked and broiled white fish seasoned with a flavorful blend of spices. Served over cilantro lime rice and topped with a zesty avocado dressing mixed into crunchy coleslaw, this dish offers a fresh and healthy twist on classic fish tacos. Garnished with lime wedges, pickled red onions, sliced avocado, and pico de gallo, it’s a colorful, nutritious, and satisfying meal perfect for a quick weeknight dinner.

Ingredients

Spice Mix

1 teaspoon chili powder
1 teaspoon paprika (or smoked paprika for smoky flavor)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Fish

1 pound boneless skinless white fish such as cod or halibut
1 tablespoon canola oil

Coleslaw and Avocado Sauce

12 ounce bag coleslaw mix
3 green onions, thinly sliced
1/2 cup chopped cilantro leaves
1 avocado, peeled and pitted
1/4 cup sour cream
2 tablespoons fresh lime juice
2 teaspoons adobo sauce (from 1 can chipotles in adobo)
1/2 teaspoon reserved taco seasoning
2 tablespoons water

Additional Components

3 cups cilantro lime rice
Lime wedges
Pickled red onions
Sliced avocado
Pico de gallo

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Instructions

Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the fish.
Prepare Taco Seasoning: In a small bowl, thoroughly mix chili powder, paprika, cumin, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. Keep 1/2 teaspoon aside for the coleslaw dressing.
Season and Bake Fish: Cut the white fish into 1-inch pieces and place in a large bowl. Drizzle with canola oil and toss with the taco seasoning until all pieces are well coated. Line a baking sheet with foil and spray lightly with cooking spray. Arrange the fish pieces evenly on the baking sheet and bake for 10 minutes, or until the fish becomes opaque.
Broil to Crisp: Increase the oven heat to broil. Broil the fish pieces for an additional 3 minutes to crisp the outsides, checking closely to prevent burning.
Make Coleslaw and Avocado Sauce: In a medium bowl, mix the coleslaw mix, sliced green onions, and chopped cilantro. In a blender or food processor, puree the avocado, sour cream, lime juice, adobo sauce, 1/2 teaspoon reserved taco seasoning, and water until smooth. Toss half of this creamy avocado sauce into the coleslaw mixture.
Assemble Bowls: Evenly distribute the cilantro lime rice into four serving bowls. Top each with a portion of the dressed coleslaw and baked fish.
Garnish and Serve: Serve the bowls with lime wedges, additional sliced avocado, extra chopped cilantro, pickled red onions, and pico de gallo on the side. Drizzle remaining avocado sauce over the top as preferred for added flavor.

Notes

Use white fish like cod or halibut for flaky, mild-flavored results. Avoid oily fish to keep authentic taco bowl taste.
Broiling the fish after baking adds a crispy exterior that mimics the texture of fried fish without extra oil.
The avocado sauce doubles as a creamy dressing, making the coleslaw vibrant and zesty.
Pickled red onions add a tangy contrast—feel free to make your own by marinating thin onion slices in vinegar, sugar, and salt for at least 30 minutes.
If you prefer a spicier version, increase cayenne pepper or add more adobo sauce to the avocado dressing.
Leftover cilantro lime rice works great for meal prep and can be reheated easily for quick meals.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican