These Fish Taco Bowls are a fresh and flavorful meal-prep favorite featuring flaky oven-baked cod, cilantro lime rice, pickled red onions, charred corn, avocado, mango, and a spicy mayo drizzle—perfect for healthy lunches or easy weeknight dinners!
Fish Taco Bowls
These Fish Taco Bowls are a fresh and flavorful meal-prep favorite featuring flaky oven-baked cod, cilantro lime rice, pickled red onions, charred corn, avocado, mango, and a spicy mayo drizzle—perfect for healthy lunches or easy weeknight dinners!
Ingredients
For the Oven-Baked Cod
- 1 pound cod
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional
- Salt and pepper to taste
For the Pickled Red Onion
- 1 medium red onion thinly sliced
- 1/2 cup white vinegar or apple cider vinegar for a milder flavor
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
For the Cilantro Lime Rice
- 2 cups cooked white or brown rice
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- Salt to taste
For the Spicy Mayonnaise
- 1/4 cup mayonnaise or dairy-free alternative
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 1/4 teaspoon garlic powder
- Cilantro for garnish (optional)
For Assembling
- 1 cup corn blackened
- 1 cup cabbage chopped
- 1 avocado sliced or mashed
- 1 mango diced
Instructions
- Peel and thinly slice the red onion into rings or half-moons. Place the slices in a clean glass jar or bowl.
- In a small saucepan, combine the vinegar, water, sugar, and salt.
- Heat over medium heat, stirring occasionally, until the sugar and salt dissolve (about 2-3 minutes).
- Pour the hot brine over the sliced onions, ensuring they are fully submerged.
- Let the mixture sit at room temperature for 20-30 minutes to cool and pickle.
- Preheat the oven to 400°F (200°C) or heat a grill to medium-high.
- Pat the fish dry and rub with olive oil. Season with chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
- Bake for 12-15 minutes or grill for 4-5 minutes per side until the fish flakes easily with a fork.
- Toss the cooked rice with lime juice, chopped cilantro, and a pinch of salt. Set aside.
- In pan over medium-high heat, char the corn, stirring occasionally.
- In a small bowl, whisk together mayonnaise, lime juice, hot sauce, and garlic powder. Adjust seasoning to taste.
- Divide the cilantro-lime rice among serving bowls.
- Top with cooked fish, cabbage, charred corn, pickled red onion, mango, avocado, and a drizzle of chipotle-lime sauce.
- Garnish with lime wedges and additional cilantro desired.
