Blackened Fish Taco Bowls With Cilantro Lime Sauce
Fresh and flavorful blackened fish taco bowls with cilantro lime rice, crunchy slaw, pico de gallo, and creamy sauce. Perfect for weeknights!
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.