Description
Fish taco bowls are a delightful twist on traditional tacos, featuring flaky white fish, crunchy vegetables, and a creamy sauce, all served over a warm tortilla.
Ingredients
- Fresh white fish: 500 grams (about 1 lb) of cod or tilapia
- Corn tortillas: 4 small tortillas
- Avocado: 1 ripe avocado, sliced
- Red cabbage: 1 cup, shredded
- Lime: 1 lime, cut into wedges
- Fresh cilantro: 1/4 cup, chopped
- Jalapeños: 1 sliced jalapeño
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Pat the fresh white fish dry with paper towels and season both sides with salt and pepper.
- In a small bowl, mix together chili powder, cumin, and garlic powder for taco seasoning.
- Heat olive oil in a skillet over medium-high heat and cook the seasoned fish for about 3-4 minutes on each side until golden brown.
- Warm the corn tortillas in a separate skillet or on a griddle for about 30 seconds on each side.
- Assemble the bowls by placing a warm tortilla at the bottom, followed by shredded red cabbage and flaked fish.
- Add toppings like avocado and jalapeños, drizzle with creamy chipotle sauce, and serve with lime wedges.
Notes
- Overcooking the fish can make it dry; aim for a golden brown color.
- Always warm the tortillas to enhance the experience.
- Prep ingredients ahead of time for quicker assembly.
- Use fresh ingredients for the best taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg
Keywords: fish taco bowls, healthy recipe, quick meal, customizable tacos