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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
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.