Description
A vibrant and flavorful Fish Taco Bowl featuring tender baked white fish seasoned with taco spices, served atop a fresh cabbage and cilantro slaw with a tangy lime crema sauce. This recipe offers a healthy, easy-to-make meal perfect for weeknight dinners or gatherings.
Ingredients
Scale
Fish
- 1 lb fresh white fish (cod or tilapia), skinless fillets
- 2 tbsp taco seasoning
- 2 tbsp olive oil
Slaw
- 1 cup shredded cabbage
- 1/4 cup cilantro, chopped
- 1 lime, juiced
Sauce
- 1/2 cup sour cream or Greek yogurt
- Hot sauce to taste
Instructions
- Prep: Preheat your oven to 400°F (200°C). Pat the fish fillets dry with paper towels to remove excess moisture for better seasoning adherence.
- Season Fish: In a small bowl, mix the taco seasoning with olive oil. Brush this mixture evenly over both sides of the fish fillets, ensuring full coverage for robust flavor.
- Bake Fish: Place the seasoned fish on a parchment-lined baking sheet. Bake in the preheated oven for about 12-15 minutes or until the fish flakes easily with a fork. This ensures your fish is moist and tender.
- Prepare Slaw: While the fish bakes, shred the cabbage finely and chop the cilantro. In a mixing bowl, toss the cabbage and cilantro with the fresh lime juice to add brightness and freshness to the slaw.
- Make Sauce: In a separate small bowl, combine sour cream or Greek yogurt with hot sauce to taste, adjusting the heat level to your preference. This creamy, spicy sauce complements the fish and slaw perfectly.
- Assemble Bowls: Flake the baked fish into bite-sized pieces with a fork. Layer the cabbage slaw in serving bowls, top with the flaked fish, and drizzle generously with the lime crema sauce.
- Serve: Garnish with lime wedges on the side for an extra pop of citrus. Serve immediately to enjoy the contrasting textures and fresh flavors.
Notes
- You can substitute cod or tilapia with other firm white fish like haddock or mahi-mahi.
- For a dairy-free option, use vegan sour cream or coconut yogurt in the sauce.
- Adjust the hot sauce quantity based on your preferred spice level.
- Serve with warm corn or flour tortillas to make traditional tacos instead of bowls.
- Leftovers can be stored in the refrigerator for up to 2 days, but the cabbage slaw is best fresh.
