When I was younger Cali was my family's vacation destination every Summer and one year we randomly stopped in some town with the best fish tacos I have ever had. To this day they have not been topped.
I was craving fish tacos for Taco Tuesday but have been disappointed by local restaurants here in the area and an hour drive to Galveston wasn't in the cards because it was a work night.
Came home from work, got Little Man situated with his homework, logged on to work from home a little bit longer and then got to making dinner.
These Fish Taco Bowls were Whole30 diet compliant and packed with flavor. While I missed the tortillas they still satisfied the craving and no, definitely didn't rank to that one little fish taco spot somewhere in Cali that I'll never get to experience again.
Little Man actually got to have his in a tortilla and he loved this dinner after having turned up his nose to fish instead of his usual ground beef tacos. I bet it was the guacamole that he really enjoyed since he can eat his weight in it like his mama.
The best part about these bowls is that you can add as much avocado as you want and not have to pay the extra dollar like you'd have to at Chipotle. Winning! Take the Chipotle concept and use it at home when making your own Fish Taco Bowls. Not following Whole30 then add a layer of brown rice or roasted corn and drizzle a homemade cilantro lime sauce. Get creative. Kids especially love it when they have free reign to put whatever they want in their own bowls as well.
Here's a salad for those people who don't like eating salads and a recipe to keep in mind for Cinco de Mayo which is coming up.
Fish Taco Bowls
Adapted From: Prevention RD
Makes 3 Servings
Stars of the Show:
- 3/4 lb cod fillets
- 2 tbsp olive oil
- salt and black pepper, to taste
- garlic powder, to taste
- chili powder, to taste
- 9 mini sweet bell peppers, thinly sliced
- 2 avocados
- pico de gallo, for serving
- 3 cups cabbage coleslaw mix
- 1/4 red onion, thinly sliced
- grape tomatoes, halved, for serving
- lime wedges, for serving
Brush both sides of the cod fillets with 1 tbsp olive oil and season both sides with the seasoning.
Heat the remaining olive oil in a large skillet over medium-high heat. Once hot, add the fish and cook for 4-5 minutes on each side, flip over, and cook an additional 3-4 minutes, or until the fish is cooked through. Remove and tent with foil if still prepping the toppings or do those ahead of time.
In the hot pan add the peppers and onions and saute them until browned to your liking.
Mash the avocados in a bowl and keep it as simple as you want squeezing lime on top or make your favorite guacamole recipe.
Place one cup of the cabbage coleslaw mix in a bowl and top with fish, pepper mixture, and tomatoes. Serve with the avocado and pico de gallo. Enjoy!
