Description
This Fish Taco Bowl combines tender baked white fish seasoned with zesty taco spices, fresh shredded cabbage, and a creamy lime-infused sauce for a flavorful and healthy meal. Perfect for make-ahead preparation, assemble just before serving for optimal freshness.
Ingredients
Scale
Fish
- 1 lb fresh white fish (cod or tilapia), skinless fillets
- 2 tbsp taco seasoning
- 2 tbsp olive oil
Vegetables and Herbs
- 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
- Preheat and Season: Preheat your oven to 400°F. In a bowl, coat the white fish fillets evenly with the taco seasoning and olive oil, ensuring every piece is well-seasoned for maximum flavor.
- Bake the 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, indicating it’s perfectly cooked.
- Prepare Vegetables: While the fish is baking, shred the cabbage finely and chop the cilantro. Toss the cabbage and cilantro with freshly squeezed lime juice to add brightness and a hint of acidity to the vegetables.
- Make the Sauce and Assemble: In a small bowl, mix the sour cream or Greek yogurt with hot sauce to your preferred spice level. Once the fish is done, flake it into bite-sized pieces. Layer the cabbage mixture, flaked fish, and sauce in bowls. Serve immediately with additional lime wedges for extra zest.
Notes
- The fish taco bowl can be assembled up to 24 hours ahead but it’s best to add the sauce and fish right before serving to maintain freshness and texture.
- Cod and tilapia are both great choices for mild-flavored white fish; you can also substitute with mahi-mahi or halibut.
- Adjust the amount of hot sauce in the cream mixture based on your preferred heat level.
- For a gluten-free meal, ensure your taco seasoning is gluten-free.
- Greek yogurt can be used as a lower-fat alternative to sour cream.
