No-Tortilla Fish Taco Bowls Recipe

Fish tacos are a popular dish that originated in coastal regions of Mexico. Typically, they are served in a tortilla with a variety of fresh toppings and a flavorful sauce. However, for those looking to cut down on carbs or who may have a gluten sensitivity, enjoying a delicious fish taco can be a bit more challenging.

This recipe for No-Tortilla Fish Taco Bowls offers a solution to that problem, allowing you to enjoy all of the flavors of a traditional fish taco without the need for ...

This recipe for No-Tortilla Fish Taco Bowls offers a solution to that problem, allowing you to enjoy all of the flavors of a traditional fish taco without the need for a tortilla. Instead, the dish is served in a bowl, making it both gluten-free and low-carb. Additionally, this recipe is incredibly easy to make and can be customized to your personal taste preferences.

The key to making these No-Tortilla Fish Taco Bowls so delicious is using fresh and high-quality ingredients. The star of the dish is, of course, the fish. Any firm white fish can be used, such as cod, halibut, or tilapia. It's important to choose a fish that will hold up well to the cooking process and won't fall apart when served in the bowl.

Another important component of this dish is the seasoning. A flavorful blend of spices, including chili powder, cumin, and garlic, is used to season the fish, giving it a delicious and aromatic flavor. Additionally, the fish is cooked in a skillet until it is golden and crispy, adding a satisfying crunch to the dish.

Once the fish is cooked, it is time to assemble the bowls. This is where you can get creative and add your favorite toppings. Sliced avocado, shredded cabbage, diced tomatoes, and a squeeze of lime juice are all perfect additions. And of course, no fish taco bowl would be complete without a drizzle of creamy and tangy sauce to tie it all together.

Whether you're looking for a healthier alternative to traditional fish tacos or simply want to try a new and delicious recipe, these No-Tortilla Fish Taco Bowls are sure to become a staple in your kitchen. With their fresh flavors and customizable nature, they are a perfect dish for a quick and satisfying meal. So gather your ingredients and get ready to enjoy a tasty and gluten-free take on a classic favorite!

Ingredients

1 ½ teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon dried thyme
½ teaspoon cayenne pepper, or to taste
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
2 limes, divided
6 tablespoons olive oil, divided
1 ½ pounds skinless cod fillets, about 1-inch thick
4 cups shredded green and red cabbage
1 cup shredded carrots
2 tablespoons olive oil
½ teaspoon salt, or to taste
½ teaspoon ground cumin
½ cup mayonnaise
2 chipotle peppers in adobo sauce, minced
¼ teaspoon salt, or to taste
¼ teaspoon cayenne pepper, or to taste
¼ cup chopped fresh cilantro
½ cup prepared guacamole
lime wedges
1 cup chopped fresh tomatoes

Information

Prep Time: 20 mins
Cook Time: 6 mins
Refrigerate Time: 1 day 6 hrs
Total Time: 1 day 6 hrs 26 mins
Servings: 4

Combine onion powder, garlic powder, smoked paprika, thyme, cayenne, salt and pepper in a large resealable plastic bag; shake to combine. Add juice of 1/2 lime and 1/4 cup olive oil and mix well.

Place cod fillets in the bag, reseal, and gently move fillets around in the bag until well coated with seasoning mix; refrigerate 30 to 60 minutes.

Meanwhile, place cabbage and carrots in a large bowl.

Stir 2 tablespoons olive oil, salt, cumin, and juice of 1/2 lime together in a small bowl; pour over cabbage mixture and toss to combine; place slaw in the refrigerator.

Place mayonnaise, chipotle peppers, juice of 1/2 lime, 1/4 teaspoon salt, and 1/4 teaspoon cayenne in a small container with a well-fitting lid; cover and shake vigorously; refrigerate until needed. Slice remaining 1/2 lime to use for garnish.

Heat remaining 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Add fish fillets to the hot oil; cook undisturbed until fish begins to turn white around the edges, 2 to 3 minutes. Turn fish gently with a spatula; cook until fish flakes easily with a fork, 2 to 3 minutes more. Remove to a platter and keep warm.

To assemble, divide slaw into 4 serving bowls. Top each one with fish, cilantro, guacamole, lime slices, and chopped tomatoes. Drizzle with chipotle mayonnaise.

Nutrition

678 cal.

Total Fat: 54g
Saturated Fat: 8g
Cholesterol: 84mg
Sodium: 933mg
Total Carbohydrate: 20g
Dietary Fiber: 7g
Protein: 34g
Potassium: 1285mg

How to Make No-Tortilla Fish Taco Bowls - A Step-by-Step Guide

Ingredients

Information

Nutrition

678 cal.

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