Cod Fish Taco Bowls

This Baja Fish Taco Bowl brings all the vibrant flavors of tacos without the heaviness and hassle of tortillas. It’s a light, fresh, and healthy meal that comes together fast, making it perfect for busy weeknights or when you want something bright and satisfying without a lot of fuss.

I first made this during a summer weekend and loved how fresh and light it felt compared to traditional tacos. Now it’s a go to when I want something healthy but still full of great flavor

Ingredients

• Mayonnaise or plain yogurt: provides a creamy base for the slaw dressing, yogurt keeps it lighter
• Taco seasoning: adds bold Mexican inspired spices, use your favorite brand or homemade for best flavor
• Fresh lime juice: brightens the slaw and salsa with tangy citrus notes
• Cabbage (white and red): gives crunch and texture along with vibrant color
• Carrot: adds sweetness and extra crunch
• Green onions: bring a mild onion flavor without overpowering the other ingredients
• Fresh cilantro: delivers fresh herbaceous flavor essential to this dish
• Cod fillets: a flaky, mild white fish perfect for absorbing the spices, choose fresh or well thawed
• Olive oil: used for cooking the fish and sautéing the salsa, choose good quality for best taste
• Red onion and red bell pepper: add sweetness and crunch in the salsa
• Jalapeno pepper: brings just a touch of heat, seeds and membrane removed for milder spice
• Frozen corn kernels: add sweetness and texture
• Canned black beans: provide creaminess and protein in the salsa
• Avocado: adds richness and healthy fats for serving
• Lime wedges: for garnish and extra citrus zing at the table

Instructions

Sauté the Slaw Dressing:

Whisk together mayonnaise or yogurt with taco seasoning and fresh lime juice until smooth. This dressing gives a creamy tang that will coat the cabbage and other slaw vegetables beautifully.

Combine the Slaw Vegetables:

In a medium bowl, mix the shredded white cabbage, shredded red cabbage, shredded carrot, chopped green onions and fresh cilantro leaves. Pour in 1⁄4 cup of the prepared dressing and toss thoroughly so every bite has flavor. Keep extra dressing aside for adding on top when serving.

Prepare the Fish:

Pat the cod fillets dry with paper towels to remove moisture for better searing. Brush one side with olive oil and sprinkle with taco seasoning. Heat 2 tablespoons of olive oil in a heavy skillet over medium high heat. Place fillets seasoned side down and brush the top side with oil and seasoning. Cook without moving for 4 minutes until the fish naturally releases from the pan. Flip and cook the other side for 3 to 4 minutes until cooked through. Remove from skillet and cover with foil to stay warm.

Make the Salsa:

In the same skillet, heat 1 tablespoon of oil. Sauté diced red onion, red bell pepper and jalapeno for 1 minute just to soften and develop flavors. Add corn kernels, black beans and reserved taco seasoning. Stir and cook 1 to 2 minutes more until warmed through but still fresh. Remove from heat and squeeze juice from half a lime over the salsa. Toss in sliced green onions and mix well.

Assemble the Bowls:

Divide the prepared slaw and salsa equally among four bowls. Lay one fish fillet on each. Top with a quarter of the cubed or sliced avocado. Serve with lime wedges and extra fresh cilantro for garnish and brightness.

This recipe showcases one of my favorite things about cooking fish tacos in a bowl format: each bite is layered with fresh, bright flavors and different textures from creamy slaw to warmth of perfectly seared cod. I recall the first time I served this at a summer BBQ and how quickly everyone went back for seconds because it felt indulgent yet wholesome.

Storage tips

Store leftover fish tightly covered in the fridge for up to two days. Keep the slaw and salsa separate to avoid sogginess. Reheat fish gently in a skillet or oven. Slaw tastes best fresh but will keep 1 to 2 days chilled.

Ingredient substitutions

If you cannot find cod use halibut, tilapia, rockfish or sea bass for similar flaky texture. Swap mayonnaise with sour cream or more yogurt for a tangier dressing. For heat lovers, leave seeds in the jalapeno or add a pinch of cayenne to the seasoning.

Serving suggestions

Try adding a squeeze of fresh lime or a drizzle of hot sauce on top for extra zing. Serve alongside cilantrolime rice or black beans for a more filling meal. This also works great wrapped in lettuce leaves if you want to keep it light and fresh.

Bright and easy to make this Baja Fish Taco Bowl is perfect for weeknights. It adapts well to substitutions and seasonal produce.

Your Recipe Questions Answered

→ What fish can be used instead of cod?

Any flaky white fish like halibut, tilapia, rockfish, or sea bass works well in this dish for a similar texture and mild flavor.

→ How do I make the slaw dressing creamy without mayo?

Plain yogurt is a great substitute for mayonnaise to keep the dressing creamy and add a slight tang.

→ Can this be made gluten-free?

Yes. Just ensure taco seasoning and any packaged ingredients are free from gluten or use homemade seasoning blends.

→ How long should the fish be cooked?

Cook the fillets on medium-high heat for about 4 minutes on the first side until they release naturally, then flip and cook an additional 3-4 minutes.

→ What are some serving suggestions?

Serve with lime wedges and fresh cilantro for added brightness, and enjoy the bowls as a light lunch or dinner option.

→ Is it possible to make the salsa spicier?

Yes, add more jalapeño or include a pinch of chili flakes to increase the heat level to your preference.