Fish Taco Bowls with Slaw

In recent years, fish taco bowls have surged in popularity, emerging as a vibrant and health-conscious option in modern cuisine. These bowls, which combine the deliciousness of traditional fish tacos with the convenience of a bowl format, have found their way into the hearts of food lovers everywhere. The Spicy Baja Fish Taco Bowl stands out as a perfect fusion of bold flavors and fresh ingredients, offering a delightful culinary experience that is both satisfying and nutritious.

Discover the vibrant world of Spicy Baja Fish Taco Bowls, where bold flavors and fresh ingredients create a culinary delight perfect for any occasion. This nutritious dish features perfectly marinated white fish like tilapia or mahi-mahi, paired with protein-rich black beans and a zesty slaw. With customizable toppings and a healthy blend of spices, these taco bowls offer a satisfying dining experience. Elevate your meals with this delicious, health-conscious twist on a classic favorite!

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Ingredients

1 pound white fish fillets (like tilapia, cod, or mahi-mahi)

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon cayenne pepper (or to taste)

Salt and black pepper, to taste

2 tablespoons olive oil

1 cup cooked rice (white, brown, or cilantro-lime rice)

1 cup black beans, rinsed and drained

1 cup cherry tomatoes, halved

1 avocado, sliced

1 lime, cut into wedges

For the Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1/2 cup fresh cilantro, chopped

1/4 cup sour cream or Greek yogurt

2 tablespoons mayonnaise

1 tablespoon lime juice

1 teaspoon honey

Salt and pepper, to taste

Instructions

Prepare the Fish: In a small bowl, combine the smoked paprika, cumin, cayenne pepper, salt, and black pepper. Rub the spice mixture evenly over the fish fillets.

Cook the Fish: Heat olive oil in a large skillet over medium heat. Add the seasoned fish fillets and cook for about 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove from heat and set aside.

Make the Slaw: In a large bowl, combine the green cabbage, red cabbage, and cilantro. In a separate small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lime juice, honey, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss well to combine. Let it sit for a few minutes to slightly soften.

Assemble the Bowls: In each serving bowl, layer 1/4 cup of cooked rice, followed by 1/4 cup of black beans. Flake the cooked fish over the top, then add a handful of the cabbage slaw. Garnish with cherry tomatoes and avocado slices. Serve with lime wedges on the side.

Enjoy: Dig into your colorful and flavorful Spicy Baja Fish Taco Bowls while everything is fresh and warm. Squeeze lime juice over the top for an added zing!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings