Description
A fresh and flavorful dish inspired by Baja-style fish tacos, served in a bowl for a lighter, low-carb option.
Ingredients
Scale
- 1 lb white fish (cod or tilapia)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups shredded cabbage
- 1 avocado, sliced
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- 1/4 cup Greek yogurt or sour cream
- 1/4 cup salsa verde
Instructions
- Preheat oven to 400°F (200°C).
- Mix chili powder, cumin, garlic powder, salt, and black pepper in a small bowl.
- Rub the fish with olive oil, then coat with the spice mix.
- Place fish on a baking sheet and bake for 12-15 minutes until flaky.
- While fish cooks, assemble bowls with shredded cabbage, avocado, tomatoes, and cilantro.
- Flake the cooked fish and add it to the bowls.
- Drizzle with Greek yogurt and salsa verde.
- Serve with lime wedges on the side.
Notes
- Use fresh fish for best results.
- Adjust spice levels to your preference.
- Add jalapeños for extra heat.
- Replace Greek yogurt with sour cream if preferred.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg
Keywords: Baja fish taco bowls, healthy fish bowls, low-carb Mexican