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Spicy Fish Taco Bowls

A vibrant and delightful recipe for Spicy Fish Taco Bowls, perfect for summer gatherings. Enjoy flavorful fish topped with fresh vegetables and zesty lime.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the fish
  • 4 fillets Fish Fillets (such as tilapia or mahi-mahi) Opt for fresh for the best flavor.
  • 2 tablespoons Olive Oil Feel free to substitute avocado oil for a different flair.
  • 2 teaspoons Chili Powder Adjust according to your spice tolerance.
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
For the tacos
  • 8 tortillas Corn Tortillas Use soft or crunchy, or swap for lettuce wraps for a low-carb option.
  • 1 cup Fresh Cabbage Use shredded carrots instead if preferred.
  • 1 cup Tomatoes Chopped.
  • 1 medium Avocado Diced.
  • 2 wedges Lime For serving.

Method
 

Preparation
  1. Rinse your fish under cold water and pat dry.
  2. Rub olive oil, chili powder, cumin, and paprika onto the fillets, ensuring they’re evenly coated.
Cooking
  1. Heat a non-stick skillet over medium-high heat.
  2. Add the fish and sear for 3-4 minutes on each side until cooked through and flaky.
  3. As the garlic sizzles, the aroma will fill your kitchen.
Tortilla Preparation
  1. In a separate pan, warm your corn tortillas lightly on each side for about 30 seconds until they’re soft and pliable.
Assembly
  1. Start with a warm tortilla as your base.
  2. Flake the cooked fish over the top, followed by a generous helping of cabbage, tomatoes, and avocado.
  3. Squeeze fresh lime juice over your taco bowls and serve with lime wedges.

Notes

For a sweet twist, add mango salsa or pickled red onions. For dietary swaps, use grilled veggies or tofu for vegetarian options, and use corn tortillas or lettuce wraps for gluten-free.