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Easy Baked Fish Taco Bowls with Lime Slaw

These Easy Baked Fish Taco Bowls are a healthy 20-minute dinner with flaky cod or mahi mahi, rice, creamy lime slaw, and smoky chipotle ranch.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 330kcal
Author Marissa

Ingredients

For the Fish

  • 1 pound cod or mahi mahi
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Juice of ½ lime

For the Lime Slaw

  • 1½ tablespoons plain Greek yogurt
  • 1½ tablespoons mayonnaise
  • Juice of ½ lime
  • ½ teaspoon kosher salt
  • ½ teaspoon cumin
  • ½ bag coleslaw mix

For the Bowls

  • 2 cups cooked rice
  • Chipotle ranch for serving

Optional Toppings

  • Black beans
  • Mango salsa
  • Avocado
  • Pickled red onions
  • Fresh cilantro
  • Jalapeños
  • Lime wedges

Instructions

  • Preheat oven to 400°F.
  • Place fish on a lined baking sheet and drizzle with olive oil.
  • Season with chili powder, garlic powder, salt, and lime juice.
  • Bake for approximately 10 minutes, until the fish flakes easily and reaches an internal temperature of 145°F.
  • Meanwhile, whisk together Greek yogurt, mayonnaise, lime juice, salt, and cumin.
  • Add coleslaw mix and toss until evenly coated.
  • Divide cooked rice among four bowls.
  • Top with baked fish and lime slaw.
  • Drizzle with chipotle ranch and finish with your favorite toppings.

Nutrition

Calories: 330kcal | Carbohydrates: 29g | Protein: 27g | Fat: 12g | Fiber: 2g