... Print

Deconstructed Baja Fish Taco Bowls with Avocado Crema

A close-up of a vibrant fish taco bowls featuring white rice, shredded cabbage, seasoned fish, and a generous drizzle of creamy green sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy fish taco bowls for a fresh, satisfying meal. You get all the flavor of Baja fish tacos layered over rice with a bright cilantro-lime slaw and creamy avocado crema.

Ingredients

Scale
  • 1.5 lbs firm white fish fillets (cod, tilapia, or mahi-mahi)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice or cauliflower rice
  • 1 cup shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/2 cup chopped fresh cilantro, divided
  • 1/4 cup lime juice, divided
  • 1/4 cup mayonnaise
  • 1 ripe avocado
  • 1 clove garlic, minced
  • 2 tablespoons water (or more, for thinning)
  • Optional toppings: Sliced radishes, pickled red onions, lime wedges

Instructions

  1. Prepare the fish: Preheat your oven to 400°F (200°C). In a small bowl, mix the chili powder, cumin, smoked paprika, salt, and pepper. Rub this spice mix evenly over the fish fillets.
  2. Bake the fish: Place the seasoned fish on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, or until the fish flakes easily with a fork. Once cooked, use two forks to gently flake the fish into bite-sized pieces.
  3. Make the slaw: In a medium bowl, combine the green cabbage, purple cabbage, half of the cilantro, and 1 tablespoon of lime juice. Toss well.
  4. Make the avocado crema: Combine the avocado, mayonnaise, remaining lime juice, minced garlic, and water in a food processor or blender. Blend until completely smooth. Add more water, one teaspoon at a time, until you reach your desired drizzling consistency.
  5. Assemble the bowls: Divide the cooked rice among four bowls. Top each portion of rice with a serving of the flaked fish.
  6. Add toppings: Spoon the cilantro-lime slaw over the fish. Drizzle generously with the avocado crema. Garnish with remaining cilantro, sliced radishes, and pickled red onions if using. Serve immediately with lime wedges.

Notes

  • For quick weeknight fish bowls, you can substitute grilled fish or air fryer fish taco bowls recipe instructions for baking.
  • If you want low carb fish bowls, use cauliflower rice instead of white rice.
  • To make this spicy fish taco bowls, add a pinch of cayenne pepper to the spice rub or a dash of hot sauce to the crema.

Nutrition

Find it online: https://purecookingjoy.com/fish-taco-bowls-recipe-easy-quick/

1 Shares
Tweet
Pin1
Share