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Cod Fish Taco Bowls Recipe

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3.9 from 3 reviews

These Cod Fish Taco Bowls are a vibrant and fresh take on traditional tacos, featuring pan-seared cod fillets atop a bed of tangy cabbage slaw and a colorful black bean and corn salsa. Ready in just 30 minutes, this recipe combines bold flavors with simple techniques for a satisfying and nutritious meal perfect for a quick weeknight dinner or casual entertaining.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Slaw Dressing

  • ⅔ cup mayonnaise (or plain yogurt)
  • 1 tablespoon taco seasoning
  • 2 tablespoons fresh lime juice

Slaw

  • 1 cup shredded white cabbage
  • 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 tablespoons + 1 tablespoon)
  • 1 tablespoon taco seasoning

Salsa

  • ½ red onion (diced)
  • ½ red bell pepper (seeded and finely diced)
  • ½ jalapeño pepper (seeded and finely diced)
  • 1 cup frozen corn kernels (thawed)
  • 1 (14.5 ounce) canned black beans (rinsed and drained)
  • ½ fresh lime
  • 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 mayonnaise or plain yogurt, taco seasoning, and fresh lime juice until smooth and well combined.
  2. Make the Slaw: In a medium bowl, combine 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 the remaining dressing for serving.
  3. Season the Fish: Pat the cod fillets dry with paper towels to remove excess moisture. Brush one side of each fillet with olive oil and sprinkle evenly with the taco seasoning.
  4. Cook the Fish: Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat. Place the seasoned side of the fillets down on the skillet. Then brush the exposed side with olive oil and sprinkle with taco seasoning. Cook without moving for 4 minutes or until the fish naturally releases from the pan. Flip the fillets and cook for an additional 3 to 4 minutes until cooked through. Remove from the skillet and cover with foil to keep warm.
  5. Prepare the Salsa: In the same skillet, heat 1 tablespoon of olive oil. Sauté diced red onion, diced red bell pepper, and diced jalapeño pepper for about 1 minute until slightly softened. Add the thawed corn kernels, rinsed black beans, and a pinch of taco seasoning. Stir to combine and cook for another 1 to 2 minutes. Remove from heat, squeeze juice of half a lime over the salsa, add sliced green onions, and toss well.
  6. Assemble the Bowls: Evenly divide the slaw and salsa mixture among 4 bowls. Top each bowl with one cod fillet and a quarter of the sliced or cubed avocado. Garnish with lime wedges and fresh cilantro sprigs. Serve immediately with the reserved dressing for additional drizzling if desired.

Notes

  • Mayonnaise can be substituted with plain yogurt for a lighter dressing.
  • Make sure not to overcrowd the skillet when cooking the fish to ensure even searing.
  • Adjust the jalapeño quantity based on desired heat level.
  • Leftover fish and slaw can be stored separately in airtight containers in the refrigerator for up to 2 days.
  • Use fresh lime juice rather than bottled for the best flavor.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican

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