I’m on a serious bowl kick lately—there’s just something about piling everything into one dish that makes lunch or dinner feel effortless and satisfying! I came up with the idea for this one when I was brainstorming easy, healthy meals for you to make this summer, and I know they’re going to be a regular feature in my recipe rotation over the next few months. They’re quick to prep, easy to customize, and perfect for loading up on wholesome, feel-good ingredients. If you’ve loved my spicy sriracha salmon bowls, cottage cheese beef bowls with hot honey, and Korean veggie bibimbap bowls, these are a must-try!

Flaky, spiced cod is paired with cilantro lime rice, crunchy slaw, and a drizzle of creamy cilantro lime sauce to tie it all together. It’s fresh, flavorful, and exactly the kind of weeknight meal that’s healthy without trying too hard. I’ve also included ideas for customizing these bowls to make them your own, from choosing a different type of fish to swapping the rice for a lower carb option.

Ingredients

For the Blackened Fish:

Cod fillet
Olive oil
Blackened seasoning
Lime juice

For the Fish Taco Bowls:

Cilantro lime rice
Broccoli slaw mix
Fresh pico de gallo
Fresh guacamole
Cilantro lime sauce
Finely chopped fresh cilantro
Lime wedges

Your Step-by-Step Guide for Making Blackened Fish Taco Bowls

Prefer a printable version? You’ll find the full recipe card at the bottom of this post—perfect for saving or printing. But if you’d rather follow along with step-by-step photos, keep scrolling! I’ve broken down the process below to make it as easy as possible.

Preheat your oven to 400°F/200°C. Place the cod fillet on a large baking sheet and pat it dry with a paper towel—this helps it crisp up nicely.
Drizzle both sides of the fish with olive oil, then generously coat with blackened seasoning.

Bake for 15–20 minutes, depending on how thick your fish is—about 10 minutes per inch is a good rule of thumb.
Once it’s done, pull it from the oven and squeeze fresh lime juice over the top. Let it cool for a few minutes, then slice into portions.

To build your bowls, start with a base of cilantro lime rice, then layer in slaw and chunks of the blackened fish.
Top with pico de gallo, guacamole, a drizzle of cilantro lime sauce, fresh cilantro, and lime wedges if you’re feeling extra.

Tips for the Best Fish Taco Bowls

Pat the fish dry – Don’t skip this step! It helps the seasoning stick and gives the fish a better texture once baked.
Watch the bake time – Fish cooks fast. Aim for about 10 minutes per inch of thickness, and check that it flakes easily with a fork.
Want to air fry it instead? Go for it—400°F/200°C for about 10–12 minutes, flipping halfway through.
Make it meal prep-friendly – The components (fish, rice, slaw, sauces) all hold up well in the fridge. Just assemble bowls fresh when you’re ready to eat.

Variations

Switch up the fish – Cod works great, but you can also use tilapia, mahi mahi, halibut, or even salmon. Just adjust the cook time based on thickness.
Try a different base – Swap the cilantro lime rice for cauliflower rice, quinoa, brown rice, or even shredded cabbage for a fresh, crunchy twist.
Go grilled – If it’s grilling season, toss the fish on the grill instead of baking for extra flavor.
Spice it your way – Adjust the blackened seasoning to suit your heat level, or add a pinch of cayenne for a little extra kick.

Print Recipe

Blackened Fish Taco Bowls With Cilantro Lime Sauce

These blackened fish taco bowls are fresh, flavorful, and easy to pull together—perfect for a quick weeknight dinner or meal prep lunch. Packed with spiced cod, cilantro lime rice, crunchy slaw, and creamy sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Servings:

Ingredients

For the Blackened Fish:

1 ½ pounds cod fillet
2 tablespoons olive oil
1 tablespoon blackened seasoning
1 lime juiced

For the Fish Taco Bowls:

Cilantro lime rice
Broccoli slaw mix
Fresh pico de gallo
Fresh guacamole
Cilantro lime sauce
Finely chopped fresh cilantro
Lime wedges

Instructions

Preheat your oven to 400°F/200°C. Place the cod fillet on a large baking sheet and pat it dry with a paper towel—this helps it crisp up nicely.
Drizzle both sides of the fish with olive oil, then generously coat with blackened seasoning.
Bake for 15–20 minutes, depending on how thick your fish is—about 10 minutes per inch is a good rule of thumb.
Once it’s done, pull it from the oven and squeeze fresh lime juice over the top. Let it cool for a few minutes, then slice into portions.
To build your bowls, start with a base of cilantro lime rice, then layer in slaw and chunks of the blackened fish.
Top with pico de gallo, guacamole, a drizzle of cilantro lime sauce, fresh cilantro, and lime wedges if you’re feeling extra.

Whether you’re building a quick weeknight dinner or prepping lunches ahead for the week, these taco bowls are the kind of meal you’ll actually look forward to. They’re fresh, filling, and flexible—aka the total package. If you’ve tried them, I’d really appreciate it if you could pop a quick review in the comments section below. It helps me to understand more about the recipes you love so I can bring you fresh new ideas each week!