Easy No-Tortilla Fish Taco Bowls Recipe

Ingredients

• 1.5 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 0.25 teaspoon dried thyme
• 0.5 teaspoon cayenne pepper, or to taste
• 0.5 teaspoon salt, or to taste
• 0.25 teaspoon freshly ground black pepper, or to taste
• 2 limes, divided
• 6 tablespoons olive oil, divided
• 1.5 pounds skinless cod fillets, about 1-inch thick
• 4 cups shredded green and red cabbage
• 1 cup shredded carrots
• 2 tablespoons olive oil
• 0.5 teaspoon salt, or to taste
• 0.5 teaspoon ground cumin
• 0.5 cup mayonnaise
• 2 chipotle peppers in adobo sauce, minced
• 0.25 teaspoon salt, or to taste
• 0.25 teaspoon cayenne pepper, or to taste
• 0.25 cup chopped fresh cilantro
• 0.5 cup prepared guacamole
• lime wedges
• 1 cup chopped fresh tomatoes

Instructions

1. In a large resealable bag, mix together onion powder, garlic powder, smoked paprika, thyme, cayenne pepper, salt, and pepper.
2. Add lime juice and olive oil to the bag, seal, and shake well to combine.
3. Place cod fillets in the bag, ensuring they are fully coated with the seasoning; refrigerate for 30-60 minutes to marinate.
4. While the fish marinates, combine shredded cabbage and carrots in a large mixing bowl to prepare the slaw.
5. In a separate small bowl, whisk together olive oil, salt, cumin, and lime juice. Pour the dressing over the cabbage mixture and toss well. Refrigerate the slaw until ready to serve.
6. In a small container with a tight-fitting lid, combine mayonnaise, chipotle peppers, lime juice, salt, and cayenne pepper. Cover and shake vigorously until well combined. Refrigerate the chipotle mayo until serving. Slice the remaining lime half into wedges for garnish.
7. Heat olive oil in a large non-stick skillet over medium-high heat. Add the marinated fish fillets and cook undisturbed for 2-3 minutes per side, until the fish is cooked through and flakes easily with a fork. Remove the cooked fish to a platter and keep warm.
8. To assemble the fish taco bowls, divide the slaw evenly among 4 serving bowls. Top with the cooked fish, fresh cilantro, guacamole, lime wedges, and diced tomatoes. Drizzle generously with the prepared chipotle mayonnaise and enjoy!

Nutrition

• Calories: 678 kcal
• Fat Content: 54 g
• Fiber Content: 7 g
• Sodium Content: 933 mg
• Protein Content: 34 g
• Cholesterol Content: 84 mg
• Carbohydrate Content: 20 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g