Fish Taco Bowls
Fish Taco Bowls
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These fast and flavorful Fish Taco Bowls offer just the right mix of bold flavor, freshness, and texture. The bowls are built to satisfy, with tender, flaky cod, a scoop of fluffy steamed rice and the refreshing crunch and tang of homemade citrus slaw. Finish off the dish with your own lineup Baja-inspired fixings like guac, crema, shredded cheese or whatever you want!
This recipe was created by our partner, Tania Lau-Fong @cookingformysoul.
Tania made the dish on our Char‑Broil® 2-Burner Tabletop Gas Griddle, but you can make it on any griddle.
Ingredients
For the fish
- 12 ounces cod filets
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 lime, juiced
For the slaw
- 1 cup green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 2 tablespoons fresh cilantro, finely chopped
- 1/2 lime, juiced
- > salt and pepper, to taste
For the bowl
- 1 1/2 cups cooked rice
- > toppings of your choice
Directions
1.
Preheat your Char-Broil griddle to medium heat.
2.
Place the cod filets in a large bowl. Add 2 tablespoons olive oil and the chili powder, cumin, dried oregano, garlic powder, Kosher salt, black pepper and lime juice. Combine until the fish is evenly coated.
3.
Drizzle the hot griddle with the remaining olive oil.
4.
Place the fish directly on the griddle and cook until flaky, about 2 to 3 minutes per side.
5.
Remove the fish from heat and set aside.
6.
In a medium bowl, combine the cabbage, cilantro, lime juice, salt and pepper.
7.
Build the bowls, starting with the rice.
8.
Add the fish, top with slaw and garnish with your favorite fixings.
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