Fresh, vibrant fish taco bowl with spicy halibut, red cabbage, pepitas, red chili sauce and creamy crema. Serve it up with tortillas and fresh cilantro for a delicious, clean meal.
Today’s recipe comes straight out of my friend Lindsay Cotter’s new book, Nourishing Superfood Bowls. If you haven’t scoped it out yet, I highly suggest you do! The concept behind Lindsay’s book is simply REAL FOOD in bowls. Talk about fresh and refreshing!
If you aren’t familiar with Lindsay Cotter, she’s the all-star healthy gluten-free recipe blogger behind the blog, Cotter Crunch. I’ve been following her for years upon years – her recipes always make me drool, her charisma in her writing is infectious, and as it turns out, we have the same food philosophy. This gal is a true gem!
Nourishing Superfood Bowls includes 75 healthy and delicious meals to fuel your day. All of the recipes are seasonally-inspired, packed with variety, color, flavor, and are accompanied by a gorgeous photograph.
There are so many amazing recipes in this book, I’m tempted to just start from the beginning and work my way all the way through it. That said, here are some of the recipes that caught my eye in particular:
- Curried Satay Veggie Bowls
- Mojo Salmon Bowls
- Coconut Curried Parsnip Risotto Bowls
- Southern Caesar Salad Power Bowl
- Creamy Avocado Tuna Zoodle Bowls
- Loaded Sweet Potato Nacho Salad Bowls
- Peanut Butter Cookie Dough Parfait Bowls
Alright, now that you have the rundown of Lindsay’s mouth-watering cookbook, lettuce chat about these fish taco bowls. Follow me.
We cook fish in chili sauce and flour for a tender-crisp situation, and arrange it atop shredded cabbage with a crazy-creamy sauce and a deliciously spicy sauce (we’re dual saucing it, hazaaaah!), serving it up family-style in a bowl with tortillas so that we can win at sharing.
The flavor in these bowls is incredible! You have the spiced fish with the fresh vegetables and the sauce, which when swaddled in a corn (or flour) tortilla makes for that perfect bite situation.
The recipe calls for halibut or cod, so I pulled some of the halibut the boyfriend and I caught in Alaska out of the ol’ freezer box to make these bowls. The result was so fresh, I can definitely see repeating this meal.
Go grab Lindsay’s book, Nourishing Superfood Bowls, to be your epic resource for weeknight healthy meals!
Baja Fish Taco Bowls
La Crema Topping:
- 1/2 head cabbage
- handful sliced red pepper such as cayenne or jalapeno
- crumbled cotija cheese
- pepita seeds
- gluten-free or corn tortillas
Make the Baja Fish
To make the baja fish, clean and dry the fish, then cut into bite-sized pieces. Place the oil and chili sauce in a small bowl. Place flour in a separate bowl. Dip fish in oil and chili sauce mixture, followed by the flour.
Heat 1/2 tablespoon avocado or olive oil over medium-high heat in a skillet. Cook fish, 3-6 minutes, turning once, or until cooked through (Note: this may need to be done in two batches depending on size of skillet). Set cooked fish aside on a paper towel-lined plate. Season with a squeeze of fresh lime juice, sea salt, and pepper.
Prepare the Sauce:
Combine sauce ingredients in a blender and blend until smooth. Refrigerate until ready to use.
Prepare the Crema:
Blend ingredients for the crema in a blender until smooth. Refrigerate until ready to use.
Prepare the Bowls:
Pulse cabbage in a food processor until a riced slaw is formed. Transfer cabbage to a large serving bowl and add the sauce. Mix well to combine.
Top the cabbage with baja fish, red pepper, and crema topping. Sprinkle with cotija cheese and pepitas. Season with sea salt and pepper to taste. Serve with tortillas.