Description
These Blackened Fish Taco Bowls with Cilantro Lime Sauce offer a vibrant, fresh twist on traditional fish tacos, combining spicy blackened cod with zesty cilantro lime rice, crisp broccoli slaw, and fresh pico de gallo and guacamole. Perfect for a quick, healthy, and flavorful meal in just 30 minutes.
Ingredients
Fish
- 1 ½ pounds cod fillet
- 2 tablespoons olive oil
- 1 tablespoon blackened seasoning
- 1 lime (juiced)
Cilantro Lime Rice
- Cooked white rice (quantity as needed, typically 2 cups cooked)
- Fresh lime juice (to taste)
- Chopped fresh cilantro (to taste)
Bowl Toppings
- Broccoli slaw mix (about 2 cups)
- Fresh pico de gallo (about 1 cup)
- Fresh guacamole (about 1 cup)
- Cilantro lime sauce (about ½ cup)
- Finely chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat and Prepare the Fish: Preheat your oven to 400°F (200°C). Place the cod fillet on a large baking sheet and pat it dry with a paper towel to remove excess moisture. This step helps the fish develop a nice crust during cooking.
- Season the Fish: Drizzle olive oil evenly on both sides of the cod fillet. Generously coat the fish with blackened seasoning to infuse it with bold, spicy flavors.
- Bake the Fish: Place the baking sheet with the seasoned cod in the oven and bake for 15 to 20 minutes, depending on the thickness of the fillet. A good rule of thumb is about 10 minutes of baking time per inch of thickness. The fish should be opaque and flake easily with a fork when done.
- Add Lime and Slice: Remove the fish from the oven and immediately squeeze fresh lime juice over the top. Allow the fish to cool for a few minutes, then slice it into portions suitable for assembling your bowls.
- Assemble the Bowls: Start each bowl with a base of cilantro lime rice. Then layer on broccoli slaw mix for crunch and texture, followed by generous chunks of the blackened fish.
- Add Fresh Toppings: Top your bowls with fresh pico de gallo, creamy guacamole, and a drizzle of cilantro lime sauce. Garnish with finely chopped cilantro and serve with lime wedges for an extra burst of citrus flavor.
Notes
- For the cilantro lime rice, cook the rice ahead of time and mix in fresh lime juice and cilantro just before assembling the bowls for maximum freshness.
- Adjust the amount of blackened seasoning to your preferred spice level.
- These bowls are easily customizable — add black beans or corn for added texture and flavor if desired.
- Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days and is perfect for salads or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired