Description

A vibrant taco bowl featuring blackened cod over cilantro lime rice, topped with crunchy slaw, guacamole, pico de gallo, and drizzled with cilantro lime sauce.

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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Instructions

Preheat oven to 400°F (200°C). Pat cod fillet dry and place on a baking sheet.
Drizzle both sides with olive oil and coat with blackened seasoning. Press lightly to adhere.
Bake for 15–20 minutes or until fish flakes easily with a fork.
Remove from oven, squeeze lime juice over the fish, and rest before slicing into portions.
In serving bowls, add a base of cilantro lime rice. Top with broccoli slaw and fish chunks.
Add pico de gallo and guacamole. Drizzle with cilantro lime sauce.
Garnish with chopped cilantro and lime wedges. Serve immediately.

Notes

Use tilapia or mahi-mahi as alternatives to cod.
Grill instead of bake for a smokier flavor.
Store toppings separately for best freshness during meal prep.
Make cilantro lime sauce by blending yogurt, cilantro, lime juice, garlic, and salt.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 6g
Sodium: 620mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 35g
Cholesterol: 75mg