If you love tacos but want something a little lighter and fresher, these Blackened Fish Taco Bowls with Cilantro Lime Sauce are a must-try. They bring all the vibrant, zesty flavors of fish tacos into a hearty bowl format—perfect for a quick weeknight dinner or meal prep lunch. With spiced, oven-baked cod, tangy cilantro lime rice, crunchy slaw, fresh pico de gallo, creamy guacamole, and a drizzle of bright cilantro lime sauce, every bite is a burst of flavor.
I first made this dish on a busy Tuesday night when I didn’t want to deal with taco assembly but still craved something fresh and colorful. Now, it’s on heavy rotation in my kitchen because it’s quick, versatile, and always a crowd-pleaser. Plus, it’s easy to customize—swap the cod for another white fish or add extra veggies to suit your taste.
Whether you’re making it for a family dinner, meal prepping for the week, or just treating yourself to a nourishing, restaurant-worthy meal at home, these bowls deliver big on both flavor and satisfaction.
Why You’ll Love These Blackened Fish Taco Bowls
Fast and easy: Ready in just 30 minutes
Healthy and balanced: Packed with lean protein, whole grains, and fresh veggies
Meal-prep friendly: Great for lunches throughout the week
Bold flavors: Blackened seasoning and cilantro lime sauce take it to the next level
Customizable: Easily adapt to your preferences or dietary needs
Ingredients (Serves 4)
For the Blackened Fish:
- 1 ½ pounds cod fillet
- 2 tablespoons olive oil
- 1 tablespoon blackened seasoning
- 1 lime, juiced
For the Taco Bowls:
- Cilantro lime rice (white, brown, or cauliflower rice)
- Broccoli slaw mix
- Fresh pico de gallo
- Fresh guacamole
- Cilantro lime sauce (homemade or store-bought)
- Finely chopped fresh cilantro
- Lime wedges for serving
Tip: If you’re making your own cilantro lime rice, simply stir chopped cilantro and fresh lime juice into cooked rice along with a pinch of salt.
How to Make Blackened Fish Taco Bowls
1. Prepare the Fish
Preheat your oven to 400°F (200°C). Place the cod fillet on a baking sheet lined with parchment paper. Pat the fish dry with a paper towel—this ensures the seasoning sticks and the outside gets nicely crisp.
2. Season and Bake
Drizzle both sides of the cod with olive oil, then generously sprinkle with blackened seasoning. Bake for 15–20 minutes, depending on thickness (about 10 minutes per inch is a good guide). The fish should be opaque and flake easily with a fork.
3. Add Fresh Lime
Once the fish is cooked, squeeze fresh lime juice over the top for brightness. Let it rest for a few minutes before slicing into portions.
4. Assemble the Bowls
Start with a base of cilantro lime rice in each bowl. Add a generous handful of broccoli slaw for crunch. Arrange chunks of blackened fish over the top.
5. Add Toppings
Spoon on fresh pico de gallo and creamy guacamole. Drizzle with cilantro lime sauce and garnish with chopped cilantro and lime wedges.
Variations and Substitutions
Switch the protein: Try mahi-mahi, tilapia, shrimp, or grilled chicken
Make it low-carb: Use cauliflower rice instead of regular rice
Add extra veggies: Roasted bell peppers, avocado slices, or corn
Spice it up: Add jalapeños or a pinch of cayenne to your blackened seasoning
Make it dairy-free: Use a dairy-free cilantro lime sauce or skip it entirely
Meal Prep Tips
- Bake the fish and cook the rice ahead of time—store separately in airtight containers for up to 3 days
- Keep toppings like pico de gallo and guacamole fresh by storing them in separate containers
- Assemble bowls right before eating to keep ingredients fresh and vibrant
What to Serve With These Bowls
- A light cucumber salad for extra crunch
- Tortilla chips and salsa for a fun side
- A cold hibiscus iced tea or lime sparkling water
Frequently Asked Questions
What is blackened seasoning?
It’s a bold, smoky, and slightly spicy spice blend typically made with paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper.
Can I make this on the stovetop instead of baking?
Yes! Simply pan-sear the fish in a hot skillet for about 3–4 minutes per side until fully cooked.
What’s the best fish for taco bowls?
Cod is mild and flaky, but you can use mahi-mahi, halibut, or even salmon for a richer flavor.
How do I keep the fish from drying out?
Avoid overcooking—remove it from the oven as soon as it flakes easily.
Final Thoughts
These Blackened Fish Taco Bowls with Cilantro Lime Sauce combine all the best parts of fish tacos—spice, crunch, freshness, and creaminess—into a single, satisfying bowl. They’re quick enough for weeknights, impressive enough for guests, and endlessly adaptable.
Whether you serve them warm straight from the oven or prep them ahead for grab-and-go lunches, they’ll keep you coming back for more.
Blackened Fish Taco Bowls With Cilantro Lime Sauce
Ingredients
For the Blackened Fish:
- 1 ½ pounds cod fillet
- 2 tablespoons olive oil
- 1 tablespoon blackened seasoning
- 1 lime juiced
For the Taco Bowls:
- Cilantro lime rice white, brown, or cauliflower rice
- Broccoli slaw mix
- Fresh pico de gallo
- Fresh guacamole
- Cilantro lime sauce homemade or store-bought
- Finely chopped fresh cilantro
- Lime wedges for serving
Tip: If you’re making your own cilantro lime rice, simply stir chopped cilantro and fresh lime juice into cooked rice along with a pinch of salt.
Instructions
Prepare the Fish
- Preheat your oven to 400°F (200°C). Place the cod fillet on a baking sheet lined with parchment paper. Pat the fish dry with a paper towel—this ensures the seasoning sticks and the outside gets nicely crisp.
Season and Bake
- Drizzle both sides of the cod with olive oil, then generously sprinkle with blackened seasoning. Bake for 15–20 minutes, depending on thickness (about 10 minutes per inch is a good guide). The fish should be opaque and flake easily with a fork.
Add Fresh Lime
- Once the fish is cooked, squeeze fresh lime juice over the top for brightness. Let it rest for a few minutes before slicing into portions.
Assemble the Bowls
- Start with a base of cilantro lime rice in each bowl. Add a generous handful of broccoli slaw for crunch. Arrange chunks of blackened fish over the top.
Add Toppings
- Spoon on fresh pico de gallo and creamy guacamole. Drizzle with cilantro lime sauce and garnish with chopped cilantro and lime wedges.
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