Fish Taco Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
  • 1 lb cod filets
  • 2 Tbsp olive oil, divided
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 2 avocadoes
  • ½ cup pico de gallo
  • 3 cups cabbage coleslaw mix
  • ¼ red onion, thinly sliced
  1. Brush both sides of fish filet with 1 tablespoon oil. Season both sides of filets with salt, pepper, garlic powder, and chili powder.
  2. Heat remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the fish and cook 4-5 minutes, flip over, top with sliced bell peppers, and cook an additional 3-4 minutes or until fish is cooked through and peppers are warmed.
  3. Meanwhile, mash avocado in a bowl using the backside of a fork. Stir in the pico de gallo.
  4. Place 1 cup cabbage slaw in the bottom of each of 3 bowls. Top with fish and peppers and finish with ⅓ of the guacamole and sliced red onion.
Recipe adapted from Whole Fork
Nutrition Information
Serving size: 5 oz fish with cabbage, peppers, onion, and gucamole Calories: 416 Fat: 24.7 Carbohydrates: 25.3 Sugar: 0.5 Sodium: 583 Fiber: 12.0 Protein: 29.3 Cholesterol: 55
Recipe by Prevention RD at