SeafoodMalia Howe

Fish Taco Bowls

SeafoodMalia Howe
Fish Taco Bowls

I have had a few people ask me lately if I have given up cooking and blogging. The answer is no, I'm just wayyyy behind.  I'd like to blame my relative silence these past few weeks on travel (I was actually gone for 2 weeks in April so it's partly the problem), but in truth I have nothing to blame except The Americans. Yes, a TV show. I started watching the show on Amazon Prime mid-March and I didn't stop until I caught up, mid-season 4 this week. In the evenings when I finally sat down to relax, I often contemplated throwing up a blog post...but Philip and Elizabeth won out every.single.time. Man I love spite of the whole KGB thing of course.
So, fish tacos. Actually, fish taco bowls. What a great idea, huh? I love me some fish tacos, and I like to try them anywhere we go that specializes in them. I had some pretty decent fish tacos off the Pacific Coast Highway in Malibu last week, but not nearly as good as the ones at Tin Fish in San Diego, or at Fred's Mexican in Maui (just for the record). When I saw this recipe on Pinterest I knew I had to try it. I did a fair amount of adapting, because I wasn't about to chop and bread and fry my fish. Delicious, I'm sure, but way too much work and mess for a week night. So instead I rubbed the spices on my cod fillets and then just roasted the fish. This was super easy, super delicious, and super healthy.  Much of your work can be done ahead of time, so there's a win. The slaw dressing is so good I'd consider slurping it up with a straw. Ready to try this yet?

Fish Taco Bowls
-adapted from

For the fish:
-Mix 2 t. each chili powder and cumin, along with 1 t. salt, together with 2 T olive oil. Rub over 2 lbs thawed fish fillets (a flaky white fish is good here--cod, flounder, tilapia, halibut, mahi) and roast on a baking sheet at 400 degrees until done (mine took about 20 min). Flake fish into bite sized pieces

Dressing for slaw:
Food process or blend--

  • ¼ cup oil
  • ¼ cup water
  • ½ cup chopped green onions
  • ½ cup cilantro leaves
  • 1-2 cloves garlic
  • ½ teaspoon salt
  • juice of 2 limes
  • ½ cup sour cream, Greek yogurt, or mayo (I used light sour cream)

Toss some of the dressing with desired of amount of cabbage for your bowls. Serve additional dressing at table for topping.
To assemble the bowls:
-flaked fish
-shredded red and/or green cabbage tossed wtih the delicious dressing
-sliced avocado
-1/2 cup cooked quinoa (I made 1 cup of dry quinoa per package directions) 
-lime wedges
-roasted pepitas or sunflower seeds
-a sprinkle of cheese, if you please