Deconstructed Baja Fish Taco Bowls with Avocado Crema
Make these easy fish taco bowls for a fresh, satisfying meal. You get all the flavor of Baja fish tacos layered over rice with a bright cilantro-lime slaw and creamy avocado crema.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Inspired
- Diet: Low Fat
Ingredients
Scale
- 1.5 lbs firm white fish fillets (cod, tilapia, or mahi-mahi)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice or cauliflower rice
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 1/2 cup chopped fresh cilantro, divided
- 1/4 cup lime juice, divided
- 1/4 cup mayonnaise
- 1 ripe avocado
- 1 clove garlic, minced
- 2 tablespoons water (or more, for thinning)
- Optional toppings: Sliced radishes, pickled red onions, lime wedges
Instructions
- Prepare the fish: Preheat your oven to 400°F (200°C). In a small bowl, mix the chili powder, cumin, smoked paprika, salt, and pepper. Rub this spice mix evenly over the fish fillets.
- Bake the fish: Place the seasoned fish on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, or until the fish flakes easily with a fork. Once cooked, use two forks to gently flake the fish into bite-sized pieces.
- Make the slaw: In a medium bowl, combine the green cabbage, purple cabbage, half of the cilantro, and 1 tablespoon of lime juice. Toss well.
- Make the avocado crema: Combine the avocado, mayonnaise, remaining lime juice, minced garlic, and water in a food processor or blender. Blend until completely smooth. Add more water, one teaspoon at a time, until you reach your desired drizzling consistency.
- Assemble the bowls: Divide the cooked rice among four bowls. Top each portion of rice with a serving of the flaked fish.
- Add toppings: Spoon the cilantro-lime slaw over the fish. Drizzle generously with the avocado crema. Garnish with remaining cilantro, sliced radishes, and pickled red onions if using. Serve immediately with lime wedges.
Notes
- For quick weeknight fish bowls, you can substitute grilled fish or air fryer fish taco bowls recipe instructions for baking.
- If you want low carb fish bowls, use cauliflower rice instead of white rice.
- To make this spicy fish taco bowls, add a pinch of cayenne pepper to the spice rub or a dash of hot sauce to the crema.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 35
- Cholesterol: 75