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Baja Fish Taco Bowls

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 650
Enjoy these vibrant Baja Fish Taco Bowls featuring crispy fish, tangy slaw, and creamy chipotle-lime sauce, all layered over rice for a satisfying meal.

Ingredients

For the Fish

  • 1 lb white fish fillets like cod or tilapia
  • 0.5 cup all-purpose flour
  • 0.5 cup cornstarch
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 egg egg
  • 0.5 cup cold sparkling water
  • oil for frying vegetable or avocado oil

For the Slaw

  • 2 cups shredded cabbage purple or green
  • 0.25 cup chopped cilantro
  • 0.25 cup mayonnaise
  • 1 lime juice of 1 lime
  • to taste salt

For the Chipotle-Lime Crema

  • 0.5 cup sour cream
  • 1 chipotle pepper in adobo sauce minced
  • 1 tbsp lime juice
  • to taste salt

For the Bowl Base and Toppings

  • 2 cups cooked rice or cauliflower rice, quinoa, or brown rice
  • 1 avocado sliced
  • 0.25 cup diced red onion
  • 0.25 cup chopped fresh cilantro
  • lime wedges for serving

Instructions 

  • Toss shredded cabbage with cilantro, mayonnaise, lime juice, and salt. Chill in fridge.
  • Mix sour cream, minced chipotle, lime juice, and salt to make the crema. Refrigerate if desired.
  • Pat fish dry, cut into chunks. Prepare batter with flour, cornstarch, and spices; beat egg with sparkling water. Dip fish in wet batter, then flour mixture.
  • Heat oil, fry fish until golden, about 2-3 minutes per side. Drain on paper towels.
  • Assemble bowls with rice, slaw, crispy fish, avocado, red onion, cilantro, drizzle with crema, and squeeze lime.

Notes

For extra crunch, serve with additional lime wedges or hot sauce.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Baja, Fish, tacos