Fish Taco Bowls

I'm always looking for ways to spice up weekday dinners. Our family loves bowls and this Fish Taco Bowl is on weekly repeat. The ingredients are fresh and simple and you can easy swap out the fish for one your family loves the best.

The cilantro lime cream sauce is the thing that takes these bowls up a notch. Adding this sauce brings me back to our local Mexican taco shop that has the best fish tacos ever.

Baking the fish with blackening seasoning and putting it all in a bowl makes this dinner so simple and easy to throw together for a weeknight.

Fish Taco Bowl

Ingredients:

2 lbs wild caught pacific cod
Organic cabbage slaw
Refried pinto or black beans
Guacamole
Cilantro lime crema (recipe below)
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons smoked paprika
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon salt
olive oil

Directions:

Preheat the oven to 450 degrees.
Pat the cod dry and place on a lined baking sheet.
Mix the seasoning mixture in a small bowl. Once mixed, sprinkle generously over the fish and drizzle with olive oil or avocado spray.
Bake for 10-12 minutes or until cooked through.
To assemble, start with a base of the undressed cabbage slaw, beans, fish, guacamole, and top with cilantro crema sauce.