Baja Fish Taco Bowls – Mexican Comfort Food Made Healthier Than Ever (2024)

Filled with smoky pan-seared cod, a crunchy cabbage slaw and creamy homemade guacamole, these Baja Fish Taco Rice Bowls are a weeknight dinner to remember! Instead of using corn or flour tortillas, they’re served over a bed of jasmine rice and finished off with your favorite toppings.

Table of Contents

• Flavorful Baja Fish Tacos in a Bowl
• What is a Baja Fish Taco?
• Recipe Ingredients
• How to Make Baja Fish Taco Rice Bowls
• Tips for Success
• Serving Suggestions
• Storing and Reheating Extras
• Can I Freeze These?
• Get the Recipe

** A special thanks to Success Rice for sponsoring this post. As always all opinions are 100% mine**

Flavorful Baja Fish Tacos in a Bowl

Baja fish tacos may be the most under-appreciated Mexican comfort food of all time. They’re packed with tons of amazing flavor and a variety of textures to make every bite a fiesta for your mouth. These hearty rice filled Baja bowls feature moist and flaky cod, smooth and creamy guacamole, and crunchy cabbage slaw—all of it seasoned to perfection.

They may not be your traditional Baja fish tacos… i.e. in a tortilla, but they’re guaranteed to satisfy your cravings all the same. The fish is dry-rubbed with my custom spice rub then pan-seared instead of deep-fried, making it healthier while still infusing it with tons of flavor. And I’ve got a secret for perfectly cooked rice every time. Success Rice has a boil-in-bag line that will change your life. You’ll have perfectly cooked rice every time! No mess. No measuring. Just put the bag in, boil it, pull it out and you’re good to go!

The toppings you add are also entirely up to you and your preferences. I like to finish off my fish tacos with some Classic Pico de Gallo and a few Pickled Onions. Perfection through and through!

What is a Baja Fish Taco?

Created in Baja California, Mexico, this iconic type of taco originally contained deep-fried white fish meat, shredded cabbage or lettuce, spicy mayonnaise, salsa and fresh lime juice. This recipe swaps the mayo for a lightly spicy guacamole that’s so tasty, you’ll want to make some extra to serve on the side as a dip!

Recipe Ingredients

This fresh take on Baja fish tacos will make you fall in love with them all over again. Here’s what goes into each component:

For the Cabbage Slaw

• Purple Cabbage: Sliced.
• Lime Juice: Freshly squeezed.
• Fresh Cilantro: Roughly chopped.
• Salt: Added to taste.

For the Guacamole

• Avocados: Mashed.
• Garlic Clove: Trust me, garlic makes everything better.
• Fresh Cilantro: to brighten things up.
• Ground Cumin: The warm, nutty and earthy flavors of cumin harmonize with the heat of the red pepper flakes.
• Red Pepper Flakes: To spice things up.
• Lime Juice: The zest and acid from the lime juice cuts through the creaminess of the avocado and really balances everything.
• Red Wine Vinegar: To add a sharp tang.
• Salt: Added to taste

For the Fish

• Cod Fillet: Find one fillet that weighs about a pound and a half or multiple fillets that add up to the same number.
• Avocado Oil: This heart-healthy oil is great for your skin and hair.
• Garlic Powder
• Smoked Paprika
• Ground Cumin
• Sea Salt
• Ancho Chili Powder: For some seriously yummy smokiness.
• Black Pepper: Use freshly cracked black pepper for the best flavor.

For Serving

• Jasmine Rice: Success Boil-in-Bag Rice or you could also use their white or brown rice here as well.
• Pico de Gallo – You can use my recipe for it here.
• Picked Onions – Trust me, you’re going to want these pickled onions in your life! My family calls them “yummy yummies” and eats them plain, they are that good!

What Kind of Fish Should I Use?

Be sure to use a white meat fish fillet that’s lean and flaky. Cod is my go-to for fish tacos, but mahi mahi, halibut and tilapia work well too. White-meat fillets cook quickly and tend to be more affordable, so it’s a win-win!

How to Make Baja Fish Taco Rice Bowls

Making these scrumptious tacos is a lot easier than you might think. All of the fillings come together in no time!

Make Cabbage Slaw: Add the purple cabbage, lime juice, cilantro and salt to a small mixing bowl. Toss to mix everything together, then set the prepared slaw aside.

Make Guacamole: Add the avocado, garlic, cilantro, cumin, red pepper flakes, lime juice, red wine vinegar and salt to a medium-sized bowl. Mash everything together, then set the guac aside.

Dry Cod: Pat the cod dry with a paper towel.

Combine Seasonings: Add the garlic powder, smoked paprika, cumin, salt, ancho chili powder and black pepper to a small bowl. Stir until all of the seasonings are well combined.

Add to Cod: Season both sides of the dried fillet with the prepared spice blend.

Cook: Heat a large skillet to medium-high heat. Add the avocado oil and the seasoned cod. Cook each side of the fish for 3-4 minutes.

Boil Rice: Add 4 cups of water to a pot. Submerge jasmine rice bag into the water. Bring to a boil and boil uncovered for 10 minutes. Remove bag immediately from water with a fork, drain, empty rice into serving dish and fluff with fork.

Assemble Bowls: Add half a cup of jasmine rice to each serving bowl. Top the rice with 4-6 ounces of pan-seared cod, cabbage slaw, avocado mash, pico de gallo and pickled onions.

Serve: Enjoy!

Tips for Success

These simple tips will help you make top-notch Baja fish tacos. Thank me later!

• Use Fresh Lime Juice: Bottled lime juice won’t give you the same authentic flavor that fresh-squeezed juice provides. For the best results, dig out that citrus juicer.
• Don’t Forget to Dry the Cod: Be sure to pat your cod dry with a paper towel to avoid cooking it with excess moisture present.
• Serve Immediately: Baja taco bowls are best served fresh. If you leave them at room temperature for too long, the avocado will start to brown at a faster pace.

Serving Suggestions

While these taco bowls certainly qualify as a complete meal on their own, I have a few ultra-tasty pairings for you to try.

• Serve with Mexican Street Corn: This easy Mexican Street Corn Salad is guaranteed to be a slam dunk at the dinner table. It’s dressed in a swoon-worthy chili lime cream sauce.
• Pair with Instant Pot Black Beans: Another classic side dish that goes great with Baja fish taco bowls is—you guessed it—Mexican Black Beans. My easy Instant Pot recipe eliminates the need to soak the beans!
• Serve with Margaritas: Who doesn’t love a good frozen co*cktail? This fruity Mixed Berry Margarita is heaven in a glass, but my Strawberry Margarita and Mango Margarita are insanely refreshing too!

Storing and Reheating Extras

It’s best to enjoy your Baja bowls fresh, but if you happen to have leftovers, you can store each component according to the instructions below. Do not leave the bowls at room temperature for longer than 2 hours – especially the cod.

• Slaw: Place the cabbage slaw in an airtight container and refrigerate it for 3-4 days.
• Guac: Transfer your guacamole to an airtight container, then pour a small amount of lime juice or water on top so that it’s covered by a thin layer of liquid. Close the container and store it for up to 3 days. Pour out the liquid before using your guac.
• Cod: Place the cooled fish into a shallow airtight container and store it in the fridge for up to 4 days. Reheat it in a skillet over low heat, adding a splash of oil to make up for lost moisture.
• Rice: Refrigerate leftover jasmine rice in an airtight container for 3-4 days. If desired, reheat it in the microwave or warm it up in a skillet over low heat along with a splash of oil (or a little bit of butter).

Can I Freeze These?

I definitely don’t recommend freezing your cabbage slaw, but everything else in these bowls can be frozen and thawed out just fine.

Place the guacamole, cod and rice into separate airtight containers or freezer bags and freeze them. The guac and the cod will last for about 3 months while the rice will last for up to 6. Thaw everything out in the fridge before reheating/enjoying it.

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More Terrific Dishes for Taco Tuesday

In search of more fail-proof recipes for taco night? Look no further!

• Grilled Shrimp Tacos with Mango Avocado Salsa
• Turkey Taco Lettuce Wraps
• Marinated Carne Asada Tacos
• Soutwestern Grilled Salmon Tacos with Pineapple Salsa

DON’T MISS A RECIPE ->

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