Baja Fish Taco Bowl Recipe – Easiest Recipe Ever: Baja Fish Taco Bowls are a tasty take on the traditional fish taco that bring all the tastes of the coast to a healthy and filling meal.
Baja Fish Taco Bowl Recipe – Easiest Recipe Ever
This recipe makes a colorful bowl that’s full of flavor by combining crispy fish, fresh greens, creamy avocado, and tangy toppings. This Baja Fish Taco Bowl is sure to please your taste buds, whether you’re looking for a light and relaxing dinner or a dish that will wow your guests.
Ingredients
- 1 pound firm white fish fillets (such as cod or halibut)
- 1 cup cornmeal
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Cooking oil for frying
- 4 cups cooked brown rice or quinoa
- 2 cups shredded lettuce or cabbage
- 1 cup diced tomatoes
- 1 cup sliced bell peppers
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
For the Chipotle Crema:
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons adobo sauce (from canned chipotle peppers)
- 1 tablespoon lime juice
- Salt to taste
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Instructions
Get the fish ready: Gather the cornmeal, chili powder, cumin, salt, and pepper in a small dish. Mix them all together. Use the cornmeal mixture to coat the fish pieces all over.
Put a small amount of cooking oil in a big skillet and heat it over medium-high heat. Add the fish pieces when the pan is hot.
Cook for three to four minutes on each side, until both sides are golden brown and crispy. Place the cooked fish on a plate with paper towels around it to soak up any extra oil.
Get the Chipotle Crema ready: To make the sauce smooth and well mixed, put the Greek yogurt (or sour cream), adobo sauce, lime juice, and salt in a small bowl and whisk them together.
If you want more heat, you can add more adobo sauce and change the seasonings to your liking.
Put the taco bowls together: You can use bowls to serve the cooked rice or quinoa.
Diced tomatoes, bell peppers, avocado, and greens or cabbage should be put on top of each bowl.
Serve the cooked fish in bowls with rice and veggies.
Top each bowl with fish pieces that are small enough to bite. Pour the Chipotle Crema over the taco bowls that have been put together, and then add chopped cilantro on top. Put lime wedges on the side so you can squeeze them.
Tips for RecipeÂ
Before you coat the fish fillets in the cornmeal, you can lightly toast it in a dry pan for extra crunch. The fish fillets can be baked in the oven instead of fried if you’d like a better way to cook them.
Just spray a little cooking spray on the fish and bake it at 400°F (200°C) for 10 to 12 minutes, or until it’s fully cooked.
Put your favorite things on top of your taco bowls, like shredded cheese, diced onions, or sliced jalapeños.
If you want to save time, you can use frozen fish pieces or fish sticks that have already been cooked.
Notes
For this meal, you can use any firm white fish you like, like mahi-mahi, halibut, cod, or tilapia. Trust that the cornmeal you use is gluten-free if you are on a gluten-free diet.
Chipotle Crema that you don’t use right away can be kept in the fridge for up to three or four days in a sealed container and used as a dip or sauce for other foods.
To make this meal dairy-free, you can swap out the sour cream or yogurt for dairy-free options.
Nutrition
- Calories: Approximately 400-450
- Protein: 25-30 grams
- Carbohydrates: 45-50 grams
- Fat: 15-20 grams
- Fiber: 8-10 grams
- Vitamins and minerals: Provides a good source of vitamin C, vitamin A, vitamin K, potassium, and magnesium.
