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Spicy Fish Taco Bowls with Cilantro Lime Slaw Recipe

Spicy Fish Taco Bowls with Cilantro Lime Slaw Recipe


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4.9 from 25 reviews

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

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)

Instructions

  1. Preheat oven to 400°F (200°C) or preheat a grill to medium-high heat.
  2. 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.

  3. 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.
  4. 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.

Notes

  • Swap rice for quinoa or a bed of greens if you prefer a lighter bowl.
  • This fish is also delicious in tacos!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking, Grilling
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420
  • Sugar: 5g
  • Sodium: 380mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 65mg