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Baja Fish Taco Bowl

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.

Baja Fish Taco Bowl with spicy halibut, avocado crema, and red cabbage makes for a fresh and vibrant 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!

Nourishing Superfood Bowls by Lindsay Cotter

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.

Baja Fish Taco Bowl with spicy halibut, avocado crema, and red cabbage makes for a fresh and vibrant meal

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.

Nourishing Superfood Bowls by Lindsay Cotter

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.

Baja Fish Taco Bowl with spicy halibut, avocado crema, and red cabbage makes for a fresh and vibrant meal

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 Bowl with spicy halibut, avocado crema, and red cabbage makes for a fresh and vibrant meal

Baja Fish Taco Bowls

Servings: 4 to 6 people
Author: Julia
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Ingredients

Baja Fish:

  • 10 ounces cod or halibut
  • 2 tbsp avocado oil plus more for frying
  • 1/2 to 1 tbsp chile sauce or sriracha
  • 1 tbsp rice flour or potato flour
  • fresh lime juice
  • sea salt to taste

Sauce:

  • 1 green onion
  • 2 cloves garlic
  • 1/2 avocado
  • 1 red chili pepper stem cut off
  • 1/4 cup avocado oil or olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 handful fresh cilantro
  • 1 tbsp fresh lime juice

La Crema Topping:

  • 1/2 avocado
  • 1/4 cup paleo mayo
  • 2 tbsp avocado oil or olive oil
  • 1 tbsp lime juice
  • 1 pinch garlic powder
  • 1/2 green onion
  • 1 tsp chili powder

Bowls:

  • 1/2 head cabbage
  • handful sliced red pepper such as cayenne or jalapeno
  • crumbled cotija cheese
  • pepita seeds
  • gluten-free or corn tortillas

Instructions

Make the Baja Fish

  1. 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. 

  2. 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:

  1. Combine sauce ingredients in a blender and blend until smooth. Refrigerate until ready to use.

Prepare the Crema:

  1. Blend ingredients for the crema in a blender until smooth. Refrigerate until ready to use.

Prepare the Bowls:

  1. 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.

  2. 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.

 

 

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Salman Bootwala

Thursday 30th of April 2020

This looks so yummy and delicious. Definetly going to try this out during lockdown.

Julia

Friday 1st of May 2020

Awesome! Let me know how it goes!

Kent

Thursday 6th of February 2020

I made this dish tonight and it was so good. The sauce and the Crema was so tasty! Absolutely wonderful dish!

Julia

Friday 7th of February 2020

I'm so happy you liked it, Kent! Thanks for the sweet note!

Will

Tuesday 24th of April 2018

Such a wonderful recipe! It's rare Emily & I find things this good that we can both have (gluten & dairy) intolerant :(

mohit kumar

Saturday 31st of March 2018

This looks unbelievably delicious!! Going to make this in the upcoming days!! Thanks for the recipe.

Lindsay Cotter

Wednesday 28th of March 2018

Thank you so much for this friend! It means the world. I'm so glad you enjoyed it. I need some of this Alaskan halibut. Sounds DIvinE! ;-)

Julia

Wednesday 28th of March 2018

You're so welcome, m'dear! You did such an amazing job on the book! I'm seriously jonesing to try everything! xo

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