Fish Taco Bowl
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Unrated
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
779 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Fish Taco Bowl
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This fish taco bowl with green cabbage slaw is fully loaded with taco-seasoned flaky fish, rice, and creamy avocado for the best meal that boasts all of the flavors and textures you love about fish tacos, only in a bowl!
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Ingredients
For the Taco Seasoned Fish:
- 1 teaspoon chili powder
- 1 teaspoon paprika or smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper , (optional)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 1 pound white fish boneless skinless, such as cod or halibut
- 1 tablespoon canola oil
For the Avocado Sauced Coleslaw
- 12 ounce coleslaw mix bag
- 3 green onions , thinly sliced
- ½ cup cilantro chopped leaves
- 1 avocado , peeled and pitted
- ¼ cup sour cream
- 2 tablespoons lime juice fresh
- 2 teaspoons adobo sauce , (from 1 can chipotles in adobo)
- ½ teaspoon taco seasoning reserved
- 2 tablespoons water
For Assembling the Fish Taco Bowls
- 3 cups rice with cilantro and lime
- lime wedges
- red onion pickled
- avocado sliced
- Pico de Gallo
Instructions
- Preheat the oven to 400°F.
- In a small bowl, mix the taco seasonings until well combined. Set aside ½ teaspoon of the taco seasoning for the coleslaw.
- Cut the fish filet into 1-inch pieces and add to a large bowl. Drizzle with the oil and taco seasonings and toss until well coated. Line a baking sheet with foil and spray with cooking spray. Scatter the fish pieces on the baking sheet and bake for 10 minutes or until the fish is opaque. Raise the heat to BROIL and cook for 3 more minutes to crisp the outside.
- Add the coleslaw mix, green onion, and cilantro leaves to a medium bowl. In a blender or food processor, blend the avocado, sour cream, lime juice, adobo sauce, taco seasoning, and water until smooth. Toss half of the avocado sauce with the coleslaw mix.
- Divide the rice, coleslaw mix, and fish among four bowls and serve with lime wedges, sliced avocado, more chopped cilantro, pickled red onions, and/or pico de gallo. Drizzle with the reserved sauce as desired.
Nutrition Information
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Calories
779kcal
(39%)
Carbohydrates
124g
(41%)
Protein
33g
(66%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.01g
(1%)
Cholesterol
57mg
(19%)
Sodium
824mg
(34%)
Potassium
1120mg
(24%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
977IU
(20%)
Vitamin C
42mg
(47%)
Calcium
131mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 779 kcal
% Daily Value*
| Calories | 779kcal | 39% |
| Carbohydrates | 124g | 41% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 57mg | 19% |
| Sodium | 824mg | 34% |
| Potassium | 1120mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 977IU | 20% |
| Vitamin C | 42mg | 47% |
| Calcium | 131mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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