Try this easy recipe for homemade healthy Fish Taco Bowls! Tender cod is blackened in a skillet and served over cilantro lime cauliflower rice, veggies and is drizzled with a homemade cilantro lime sauce that’s packed with fresh flavor!
This recipe was created by Chelsea Joy at Chesea Joy Eats as a guest post!
Ditch the tortillas and make these healthy fish taco bowls! This quick and easy meal is made with pan fried blackened cod layered over a bed of cilantro lime cauliflower rice and drizzled with a homemade cilantro lime dressing!
Cod bowls are a great option for anyone following a paleo, Whole30, or keto lifestyle. Whether you’re craving something spicy, crispy, or just plain tasty, these versatile bowls cater to a variety of dietary needs while packing a flavorful punch.
🐡What is the best fish to use for fish taco bowls?
The best fish to use for fish taco bowls is typically a firm white fish that holds up well to cooking and provides a mild, versatile flavor. Cod is an excellent choice due to its flaky texture and ability to absorb seasonings, making it perfect for a variety of flavor profiles.
Other great options include tilapia, mahi-mahi, and halibut. These fish types are not only delicious but also easy to cook, whether you’re grilling, baking, or using an air fryer.
🌮 Cod Bowl Key Ingredients
- Wild Caught Cod Fish Fillets: Cod is one of the best and most versatile fish for making fish tacos and easy fish recipes. It’s is tender, flaky and takes on whatever flavor you add to it.
- Riced Cauliflower: You can make homemade riced cauliflower or even use frozen cauliflower rice as the base for these keto fish taco bowls.
- Pico De Gallo: This homemade fresh combination of tomato, lime, onion and jalapeno tops off this dish nicely adding texture and flavor.
- Cilantro Lime Dressing: This homemade dressing is made with fresh cilantro, lime, coconut milk, mayo, chipotle powder and apple cider vinegar for the perfect drizzle on top that’s similar to a lime crema.
🐠 How To Make Healthy Fish Taco Bowls
1️⃣ Make the riced cauliflower: First, prep the cauliflower rice. Add the cauliflower florets to a food processor and pulse until the cauliflower has broken down into a relatively uniform “rice” consistency. Preheat 2 teaspoons olive oil in a skillet over medium-low heat. Add cauliflower rice and cook for 4-5 minutes, stirring frequently. Transfer to a large bowl. Stir in cilantro and lime juice. Set aside.
2️⃣ Sear blackened cod: Wipe out the skillet and add remaining olive oil, preheating to medium-high heat. Combine the smoked paprika, sea salt, black pepper, cayenne pepper, and cumin in a small bowl. Season the cod evenly with the spice mixture. Add the cod to the skillet and cook for about 3 minutes on each side, or until the fish is no longer translucent and can be easily flaked with a fork.
3️⃣ Assemble chipotle lime dressing: Meanwhile, create the chipotle lime dressing. Combine mayo, coconut milk, lime, garlic, apple cider vinegar, and chipotle powder in a small bowl and whisk until combined. Add more coconut milk, if desired, for a thinner consistency.
4️⃣ Make the pico de gallo: Add the tomatoes to a medium bowl. Add the red onion, jalapeno, cilantro, lime juice, and sea salt. Stir using a fork until all ingredients are mixed.
5️⃣ Assemble the fish taco bowls: Divide cauliflower rice, cabbage, Pico de Gallo, and avocado between 4 bowls. Top with seasoned cod. Drizzle the chipotle lime dressing over top. If you like, you can garnish with additional lime wedges, chopped cilantro, or jalapeno.
🥑Variations
- Air Fryer Fish Taco Bowls: Create a crispy fish taco bowl by cooking your cod in the air fryer at 375F for 6-8 minutes until it reaches a golden, crunchy texture.
- Crispy Cod Taco Bowl: Achieve a tasty crunch by coating your cod in a mixture of almond flour and spices, then air frying until crispy.
- With Spicy Mayo: Elevate your bowl with a dollop of spicy mayo, blending mayonnaise with hot sauce or chili powder for a creamy kick.
- With Rice: For a heartier meal, add a base of cooked rice to your bowl, making it more filling especially if you are not following a low carb diet.
- With Mango Salsa: Top your bowl with homemade mango salsa, combining fresh mango, red onion, cilantro, and lime juice for a sweet and tangy flavor burst.
- Keto: Keep it keto-friendly by omitting high-carb ingredients like rice, focusing on high-fat toppings like avocado and using a keto-approved coating for your fish.
- Spicy Fish Taco Bowls: Infuse your fish with heat by marinating it in a spicy blend of seasonings before cooking, or add diced or pickled jalapeno into the bowls.
- Fish Taco Salad: Transform your bowl into a salad by serving the cooked fish over a bed of mixed greens, adding a fresh and light element to your meal.
- Protein Variations: Experiment with different proteins such as shrimp, chicken, or tofu, adjusting cooking times as needed.
🦐More Healthy Seafood Recipes
- Baked Miso Butterfish
- Keto Bang Bang Shrimp
- Air Fryer Frozen Crab Cakes
- Blackened Salmon Burgers
Fish Taco Bowls
Try this easy recipe for homemade healthy Fish Taco Bowls! Tender cod is blackened in a skillet and served over cilantro lime cauliflower rice, veggies and is drizzled with a homemade cilantro lime sauce that's packed with fresh flavor!
4.69 from 45 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 servings
Calories: 338kcal
Author: Valerie Skinner
Ingredients
Cilantro Lime Riced Cauliflower
- 1 head cauliflower cut into florets
- 2 tablespoons extra virgin olive oil divided
Fish Taco Bowls
- ⅓ cup fresh cilantro chopped
- 1 tablespoon lime juice
- 1 pound wild caught cod
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- 4 to 6 cups shredded purple cabbage
- 1 avocado cubed
- 3 roma tomatoes diced (about 1 cup)
- ¼ cup diced red onion
- 2 tablespoons lime juice
- ¼ teaspoon sea salt
- 1 jalapeno diced (about 2 tablespoons)
- ¼ cup cilantro chopped
- Lime wedges for garnish
- Fresh cilantro for garnish
Chipotle lime dressing:
- ¼ to ½ cup mayo
- 1 tablespoon full-fat coconut milk
- Juice of 1 lime
- 2 cloves garlic
- 2 tablespoons apple cider vinegar
- 1 teaspoon chipotle powder
Instructions
First, prep the cauliflower rice. Add the cauliflower florets to a food processor and pulse until the cauliflower has broken down into a relatively uniform “rice” consistency. Preheat 2 teaspoons olive oil in a skillet over medium-low heat. Add cauliflower rice and cook for 4-5 minutes, stirring frequently. Transfer to a large bowl. Stir in cilantro and lime juice. Set aside.
Wipe out the skillet and add remaining olive oil, preheating to medium-high heat. Combine the smoked paprika, sea salt, black pepper, cayenne pepper, and cumin in a small bowl. Season the cod evenly with the spice mixture. Add the cod to the skillet and cook for about 3 minutes on each side, or until the fish is no longer translucent and can be easily flaked with a fork.
Meanwhile, create the chipotle lime dressing. Combine mayo, coconut milk, lime, garlic, apple cider vinegar, and chipotle powder in a small bowl and whisk until combined. Add more coconut milk, if desired, for a thinner consistency.
Next, make the pico de gallo. Add the tomatoes to a medium bowl. Add the red onion, jalapeno, cilantro, lime juice, and sea salt. Stir using a fork until all ingredients are mixed.
Finally, assemble the bowls. Divide cauliflower rice, cabbage, pico de gallo, and avocado between 4 bowls. Top with seasoned cod. Drizzle the chipotle lime dressing over top. If you like, you can garnish with additional lime wedges, chopped cilantro, or jalapeno.
Nutrition
Serving: 1.5 cups | Calories: 338kcal
