Name: Spicy Fish Taco Bowls with Cilantro Lime Slaw Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 pound white fish fillets (such as cod, tilapia, or mahi mahi); 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon garlic powder; 1/4 teaspoon cayenne pepper (optional); 1/2 teaspoon salt; 1/4 teaspoon black pepper; juice of 1 lime; 3 cups shredded green cabbage; 1/2 cup shredded carrots; 1/4 cup chopped fresh cilantro; 2 green onions, sliced; juice of 1 lime; 2 tablespoons mayonnaise or Greek yogurt; 1 tablespoon olive oil; 1 teaspoon honey; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 cups cooked rice (white, brown, or cauliflower); 1 avocado, sliced; extra lime wedges; hot sauce (optional)

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Colorful, zesty, and loaded with fresh flavors, Spicy Fish Taco Bowls with Cilantro Lime Slaw are the ultimate weeknight dinner you’ll crave all year round. Imagine tender, boldly seasoned fish nestled atop fluffy rice, all crowned with a crisp slaw brimming with bright lime and herb notes—every bite is a fiesta. These bowls come together in just half an hour, but taste like you poured your heart into them. Whether you’re new to fish tacos or a lifelong fan, this dish brings restaurant-level excitement right to your own table.

Spicy Fish Taco Bowls with Cilantro Lime Slaw Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how a few simple, vibrant ingredients transform into an absolutely irresistible meal. Each component of these Spicy Fish Taco Bowls with Cilantro Lime Slaw plays an essential role in the overall burst of flavors and textures—nothing in this bowl is an afterthought!

White fish fillets (1 pound): Choose cod, tilapia, or mahi mahi for a tender, flaky texture that soaks up all the spices.
Olive oil (1 tablespoon): Helps the spices stick to the fish and adds a hint of richness.
Chili powder (1 teaspoon): Brings a gentle heat and earthy flavor to the fish.
Smoked paprika (1/2 teaspoon): Adds a smoky depth that’s irresistible with the light fish.
Ground cumin (1/2 teaspoon): Infuses the dish with a warm, nutty essence.
Garlic powder (1/4 teaspoon): Rounds out the seasoning with classic garlicky notes.
Cayenne pepper (1/4 teaspoon, optional): Turns up the heat if you love things spicy.
Salt (1/2 teaspoon): Brings out all the flavors and balances the spices beautifully.
Black pepper (1/4 teaspoon): Adds a touch of sharpness to the seasoning mix.
Lime juice (juice of 1 lime): Brightens up the fish and keeps it tender.
Shredded green cabbage (3 cups): Gives the slaw its classic crunch and refreshing bite.
Shredded carrots (1/2 cup): Add color and a hint of sweetness to the slaw.
Fresh cilantro, chopped (1/4 cup): Brings that fresh, herbaceous kick you can’t get enough of.
Green onions, sliced (2): Provide mild oniony flavor and a pop of green.
Mayonnaise or Greek yogurt (2 tablespoons): Creamy base for the slaw dressing—use Greek yogurt for a lighter touch.
Olive oil (1 tablespoon): Smooths out the slaw dressing and adds richness.
Honey (1 teaspoon): Balances the acidity and heat in the slaw with a subtle sweetness.
Salt (1/4 teaspoon): Seasoning essential for the slaw balanced flavors.
Black pepper (1/4 teaspoon): A final touch of spice for the slaw.
Cooked rice (2 cups): Makes a satisfying bed for all the toppings—choose white, brown, or cauliflower rice.
Avocado, sliced (1): For creamy, cooling contrast to the spicy fish.
Extra lime wedges: Let everyone add as much citrusy zing as they like.
Hot sauce (optional): For those who want to turn up the fire!

How to Make Spicy Fish Taco Bowls with Cilantro Lime Slaw

Step 1: Prep the Fish and Spice Mix

Start by preheating your oven to 400°F (200°C) or set your grill to medium-high if grilling is more your style. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, cayenne pepper (if using), salt, and pepper. Grab your fish fillets, pat them dry, and drizzle with olive oil and lime juice. Sprinkle the spice mix evenly over both sides, pressing gently to help it stick. This quick marinade ensures the fish is flavorful from the very first bite.

Step 2: Cook the Fish

Place the seasoned fillets on a parchment-lined baking sheet if you’re baking, or on a plate ready to grill. Bake in your preheated oven for 12 to 15 minutes, or grill for 3 to 4 minutes per side. You’ll know the fish is perfectly cooked when it flakes easily with a fork and looks beautifully opaque. The spices will create a delicious crust, locking in all that juicy flavor.

Step 3: Make the Cilantro Lime Slaw

While your fish is cooking, it’s time to whip up the slaw! In a large bowl, toss together shredded cabbage, carrots, chopped cilantro, and sliced green onions. In a separate small bowl, whisk together lime juice, mayonnaise or Greek yogurt, olive oil, honey, salt, and pepper. Pour this creamy, tangy dressing over your veggies and toss to coat. The slaw is bright, snappy, and absolutely vital to these Spicy Fish Taco Bowls with Cilantro Lime Slaw.

Step 4: Assemble the Bowls

Divide the cooked rice into four generous bowls. Flake the warm, spiced fish into pieces and nestle them on top. Add a hearty scoop of slaw to each bowl, tuck in a few slices of avocado, and finish with extra lime wedges for squeezing. If you like heat, drizzle on your favorite hot sauce. Every layer adds something unique, and the final bowl is as beautiful as it is delicious.

How to Serve Spicy Fish Taco Bowls with Cilantro Lime Slaw

Garnishes

Don’t underestimate the power of garnishes! A few fresh cilantro leaves, sliced jalapeños, or a scattering of extra sliced green onions take your Spicy Fish Taco Bowls with Cilantro Lime Slaw from homemade to restaurant-worthy. A final squeeze of lime over the whole bowl makes all the flavors pop.

Side Dishes

Although these bowls are a complete meal on their own, they pair beautifully with simple sides like grilled corn, black beans, or a refreshing watermelon salad. Tortilla chips with a little fresh salsa are always welcome for extra crunch!

Creative Ways to Present

If you’re cooking for a crowd or want something fun for family night, try setting out all the toppings and letting everyone build their own Spicy Fish Taco Bowls with Cilantro Lime Slaw. Alternatively, serve the components in mini taco shells or lettuce cups for a playful, hand-held twist.

Make Ahead and Storage

Storing Leftovers

To keep everything fresh, store the fish, rice, and slaw separately in airtight containers. The slaw will hold up well for about 2 days before it loses its crispness, while the fish and rice are good for up to 3 days. Assemble the bowls just before serving for the best texture and flavor.

Freezing

You can freeze the cooked fish and rice for up to a month. Be sure to let them cool completely before placing them in well-sealed containers or freezer bags. The slaw, however, should always be made fresh—it doesn’t hold up in the freezer due to the high water content of the veggies.

Reheating

Reheat the fish and rice gently in the microwave or on the stovetop until heated through. Add a fresh squeeze of lime after reheating to brighten up the flavors. Always add the slaw and avocado after everything is warm, so they stay crisp and vibrant.

FAQs

What kind of fish works best for Spicy Fish Taco Bowls with Cilantro Lime Slaw?

White, flaky fish like cod, tilapia, or mahi mahi are favorites because they cook quickly, hold together nicely, and absorb the spice blend beautifully. Any mild, firm white fish will shine in this recipe.

Can I make these bowls dairy-free?

Absolutely! Use a dairy-free mayonnaise in the slaw or skip the creamy element altogether and opt for more lime juice and olive oil. The rest of the ingredients are naturally dairy-free.

Are Spicy Fish Taco Bowls with Cilantro Lime Slaw gluten-free?

Yes, as written, this recipe is gluten-free! Just make sure to double-check your mayonnaise or yogurt for any hidden additives, and use certified gluten-free rice or grains.

How spicy are these bowls, and how can I adjust the heat?

The heat level is totally in your hands. For a mild version, skip the cayenne pepper and use a gentle hot sauce or none at all. If you’re a spice lover, keep the cayenne and add extra hot sauce when serving.

Can I meal prep Spicy Fish Taco Bowls with Cilantro Lime Slaw?

Definitely! Prep the fish, rice, and slaw ahead of time and store them separately. They make fantastic lunches—just wait until serving to add avocado and garnishes for the freshest experience.

Final Thoughts

If you’re looking for a vibrant, crowd-pleasing meal that’s easy enough for a rushed evening but dazzling enough for guests, give these Spicy Fish Taco Bowls with Cilantro Lime Slaw a try. Each bite is loaded with color, texture, and bold, zesty flavor. Trust me, you’re about to discover your new go-to dinner!

Spicy Fish Taco Bowls with Cilantro Lime Slaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 25 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Spicy Fish Taco Bowls with Cilantro Lime Slaw are a fresh and flavorful take on traditional fish tacos. Tender white fish is seasoned with a blend of spices, then baked or grilled to perfection. Served over rice and topped with a zesty cilantro lime slaw, avocado, and a squeeze of lime, this dish is a delicious and satisfying meal.

Ingredients

Scale

For the Fish:

1 pound white fish fillets (such as cod, tilapia, or mahi mahi)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
juice of 1 lime

For the Cilantro Lime Slaw:

3 cups shredded green cabbage
1/2 cup shredded carrots
1/4 cup chopped fresh cilantro
2 green onions, sliced
juice of 1 lime
2 tablespoons mayonnaise or Greek yogurt
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper

For Serving:

2 cups cooked rice (white, brown, or cauliflower)
1 avocado, sliced
extra lime wedges
hot sauce (optional)

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Instructions

Preheat oven to 400°F (200°C) or preheat a grill to medium-high heat.

In a small bowl, mix together chili powder, smoked paprika, cumin, garlic powder, cayenne, salt, and pepper. Place fish fillets on a parchment-lined baking sheet or plate and drizzle with olive oil and lime juice. Sprinkle the spice mixture evenly over both sides of the fish. Bake for 12–15 minutes or grill for 3–4 minutes per side, until the fish flakes easily with a fork.

Meanwhile, make the cilantro lime slaw: in a large bowl, combine shredded cabbage, carrots, cilantro, and green onions. In a small bowl, whisk together lime juice, mayonnaise or Greek yogurt, olive oil, honey, salt, and pepper. Pour the dressing over the slaw and toss to combine.
To assemble the bowls, divide cooked rice among 4 bowls. Top with pieces of flaky spicy fish, a generous scoop of cilantro lime slaw, sliced avocado, and extra lime wedges. Drizzle with hot sauce if desired.