Fish Taco Bowls

Fish tacos are a summer staple for me, but these fish taco bowls are a quick dinner you can make year-round. Instead of the standard breading procedure, lime juice is brushed onto the fish before pressing into the breadcrumbs. This adds flavor and helps the crumbs stick in a lighter way!
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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3/4 cup plain breadcrumbs

1 1/4 teaspoons ground cumin

1 1/4 teaspoons garlic salt

1/4 teaspoon plus a pinch of cayenne pepper

Kosher salt and freshly ground black pepper

One 1-pound skinless cod fillet

3 limes, juiced, plus wedges for serving

1/4 cup olive oil

1/2 cup plain Greek yogurt

1/4 cup cilantro leaves, finely chopped, plus more for garnish

10 ounces coleslaw mix

1/2 cup diced mango (from about 1/2 mango)

2 tablespoons salted roasted pepitas


  1. Whisk together the breadcrumbs, 1 teaspoon each of the cumin and garlic salt, 1/4 teaspoon cayenne, 1/2 teaspoon kosher salt and a few grinds of black pepper in a shallow bowl or pie plate.
  2. Cut the cod crosswise into 6 equal pieces. Brush each piece all over with the juice of 2 limes. Firmly press each fish piece into the breadcrumb mixture, turning to coat on all sides. Transfer to a baking sheet.
  3. Heat the olive oil in a large skillet over medium-low heat. Add the breaded fish and cook, flipping once, until the breadcrumbs are golden brown and the fish flakes easily with a fork, 8 to 9 minutes.
  4. Meanwhile, stir together the yogurt, cilantro, remaining 1/4 teaspoon each cumin and garlic salt, remaining pinch of cayenne, the juice of the remaining lime and 2 tablespoons water in a large bowl until smooth. Add the coleslaw mix and toss until well coated.
  5. Divide the coleslaw among 2 serving bowls. Top with the cod, mango and pepitas and garnish with more cilantro. Serve with lime wedges. 
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