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Cod Fish Taco Bowls Recipe

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4.1 from 14 reviews

These Cod Fish Taco Bowls are a vibrant and flavorful meal combining tender pan-seared cod with a zesty cabbage slaw and a colorful black bean and corn salsa. Ready in just 30 minutes, this dish offers a balanced mix of fresh vegetables, protein, and bold seasonings, perfect for a healthy and satisfying dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Slaw

  • ⅔ cup mayonnaise (or plain yogurt)
  • 1 tablespoon taco seasoning
  • 2 tablespoons fresh lime juice
  • 1 cup shredded cabbage (white)
  • 1 cup shredded red cabbage (chopped)
  • 1 to 2 large carrots (shredded)
  • 3 to 4 green onions (chopped)
  • ½ cup fresh cilantro leaves

Fish

  • 4 cod fillets (6 ounces each)
  • 3 tablespoons olive oil (divided: 2 tbsp + 1 tbsp)
  • 1 tablespoon taco seasoning (divided: for fish and salsa)

Salsa

  • ½ red onion (diced)
  • ½ red bell pepper (seeded, finely diced)
  • ½ jalapeno pepper (seeded, finely diced)
  • 1 cup frozen corn kernels (thawed)
  • 1 (14.5 ounce) can black beans (rinsed and drained)
  • ½ fresh lime (juiced)
  • 2 green onions (sliced)

To Serve

  • 1 avocado (sliced or cubed)
  • Lime wedges
  • Fresh cilantro sprigs

Instructions

  1. Prepare the Slaw Dressing: In a small dish, whisk together the mayonnaise (or plain yogurt), 1 tablespoon taco seasoning, and 2 tablespoons fresh lime juice until smooth and well combined.
  2. Mix the Slaw: In a medium bowl, combine the shredded white cabbage, shredded red cabbage, shredded carrots, chopped green onions, and cilantro leaves. Add ¼ cup of the prepared dressing and toss thoroughly to coat. Set aside and reserve the remaining dressing for serving.
  3. Season the Fish: Pat the cod fillets dry with paper towels to remove excess moisture. Lightly brush one side of each fillet with 2 tablespoons olive oil and sprinkle evenly with taco seasoning.
  4. Cook the Fish: Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high heat. Place the fillets in the pan seasoned side down. Brush the top of each fillet with additional olive oil and sprinkle with taco seasoning. Cook undisturbed for about 4 minutes or until the fish naturally releases from the pan. Flip the fillets and cook for another 3 to 4 minutes until cooked through. Transfer to a plate and cover with foil to keep warm.
  5. Make the Salsa: In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the diced red onion, red bell pepper, and jalapeno pepper and sauté for 1 minute until slightly softened. Stir in the thawed corn kernels, rinsed black beans, and 1 tablespoon taco seasoning. Cook for an additional 1-2 minutes, stirring to combine. Remove from heat and squeeze the juice of half a lime over the salsa. Add sliced green onions and toss gently.
  6. Assemble the Bowls: Divide the cabbage slaw and black bean corn salsa evenly among 4 bowls. Top each bowl with one cooked cod fillet and ¼ of the sliced avocado. Garnish with lime wedges and fresh cilantro sprigs. Serve immediately with the reserved dressing on the side for drizzling.

Notes

  • Mayonnaise can be substituted with plain yogurt for a lighter option.
  • Adjust the amount of jalapeno for milder or spicier heat according to preference.
  • Use fresh lime juice for the best flavor in the dressing and salsa.
  • Make sure to pat fish dry before seasoning to get a nice sear.
  • Leftover slaw and salsa can be stored separately in the refrigerator for up to 2 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican-inspired
  • Diet: Low Fat

Find it online: https://iamstarved.com/cod-fish-taco-bowls-recipe/