Name: Blackened Fish Taco Bowls With Cilantro Lime Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1½ pounds cod fillet; 2 tablespoons olive oil; 1 tablespoon blackened seasoning; Juice of 1 lime; Cilantro lime rice (store-bought or homemade); Broccoli slaw mix; Fresh pico de gallo; Fresh guacamole; Cilantro lime sauce; Finely chopped fresh cilantro; Lime wedges

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Short Description

These vibrant taco bowls feature flaky blackened cod over cilantro lime rice, with crunchy slaw, fresh pico de gallo, creamy guacamole, and zesty cilantro lime sauce—bringing bold Mexican-inspired flavor in every bite.

Why You’ll Love This Recipe

This bowl balances spice and freshness: the tender, blackened fish gives smoky heat, while cilantro lime rice, guacamole, and pico de gallo add bright, cool contrasts. It’s colorful, satisfying, and quick to assemble.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Blackened Fish:
• 1½ pounds cod fillet
• 2 tablespoons olive oil
• 1 tablespoon blackened seasoning
• Juice of 1 lime

For the Fish Taco Bowls:
• Cilantro lime rice (store-bought or homemade)
• Broccoli slaw mix
• Fresh pico de gallo
• Fresh guacamole
• Cilantro lime sauce
• Finely chopped fresh cilantro
• Lime wedges

Directions

Preheat your oven to 400 °F (200 °C). Place the cod on a baking sheet and pat dry with paper towels to help the seasoning stick and crisp.
Drizzle both sides of the fish with olive oil. Generously coat with blackened seasoning, pressing lightly to adhere.
Bake fish for 15–20 minutes—roughly 10 minutes per inch of thickness—until it flakes easily and is cooked through.
Remove from oven, squeeze lime juice over the fillet, and let it rest for a few minutes before slicing into portion-sized pieces.
To assemble bowls, start with a base of cilantro lime rice. Top with broccoli slaw and chunks of the blackened fish.
Add pico de gallo and guacamole. Drizzle with cilantro lime sauce, and garnish with chopped cilantro and lime wedges. Serve immediately.

Servings And Timing

Yields approximately 4 servings.
Prep time: ~10 minutes (rice, slaw, pico, sauce assembly if homemade).
Cook time: ~15–20 minutes for fish.
Total time: ~25–30 minutes.

Variations

Alternate Fish: Try mahi-mahi or tilapia if cod isn’t available.
Protein Swap: Use shrimp or grilled chicken seasoned similarly.
Rice Alternatives: Try brown rice, cilantro-lime cauliflower rice, or quinoa.
Additional Toppings: Add diced avocado, pickled red onions, chopped jalapeño, or cotija cheese.
Sauce Swap: Use lime crema or a chipotle mayo instead of cilantro lime sauce.

Storage/Reheating

Store components separately in airtight containers in the refrigerator for up to 2–3 days.
To reheat, warm fish and rice in a skillet or microwave. Add fresh toppings, guacamole, and sauce just before serving to maintain texture.

FAQs

What is blackened seasoning made of?

Blackened seasoning is typically a blend of paprika, chili powder, garlic powder, onion powder, oregano, thyme, salt, and pepper—spicy and aromatic.

Can I grill the fish instead of baking?

Yes. Grill on medium-high heat, about 4–5 minutes per side, until seasoning is crisped and fish flakes easily.

Is cod necessary?

No. Other firm white fish like tilapia, mahi-mahi, or haddock work well. Adjust cooking time for thickness.

Can I use store-bought rice or slaw?

Absolutely. Store-bought cilantro lime rice, guacamole, and slaw are convenient and work well here.

How spicy is this dish?

Blackened seasoning brings medium heat; you can adjust by choosing a milder version or seasoning amount. Pico de gallo and sauce add cooling freshness.

Is this recipe gluten-free?

Yes, if using gluten-free briquettes and prepared sauces/sides that contain no gluten.

Can I prep this ahead?

Yes. Cook and chill rice and fish ahead, then assemble bowls when ready to eat. Just add toppings and sauce fresh.

What side dishes pair well with this?

Serve with tortilla chips, black bean salad, charred corn, or a simple green salad.

How do I make the cilantro lime sauce?

Mix yogurt or sour cream with lime juice, cilantro, garlic, and salt—blend until smooth. Adjust consistency with water or olive oil.

Can I add extra veggies?

Yes. Try roasted peppers, corn kernels, sliced radish, or diced tomatoes for more color and crunch.

Conclusion

These Blackened Fish Taco Bowls bring together smoky heat, citrus brightness, and fresh toppings for a flavorful, satisfying meal. Quickly assembled and fully customizable, they’re perfect for lunch or dinner and an excellent way to enjoy fish taco flavors without the tortilla.

Ezabella