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.
Servings: 4
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.