Ingredients
For the Fish:
- 1 1/2 pounds cod fillets or another flaky white fish
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- Black pepper to taste
- 3 tablespoons olive or avocado oil
For the Chipotle Ranch Dressing:
- 1 chipotle pepper in adobo
- 1/2 cup plain whole milk Greek yogurt
- Zest and juice of 1 lime
- 1/4 cup cilantro
- 1 tablespoon fresh dill
- 1 tablespoon chopped chives
- 1 clove garlic, pressed
- 3 tablespoons olive oil
For Serving:
- Cooked rice
- Sliced avocado
- Thinly sliced radishes
- Pico de Gallo
- Pickled onions
- Chopped cilantro
- Chipotle ranch dressing
- Lime wedges
Instructions
- Make the Chipotle Ranch Dressing: Add the chipotle pepper in adobo, Greek yogurt, lime zest and juice, cilantro, dill, chives, pressed garlic, and olive oil to a blender or food processor. Blend until smooth and creamy. Set aside to allow flavors to meld.
- Prepare the Fish Spice Mixture: In a small bowl, combine lime zest, chili powder, ground cumin, smoked paprika, onion powder, garlic powder, dried oregano, kosher salt, and black pepper. Stir well to create an even seasoning blend.
- Season the Cod: Bring the cod fillets to room temperature and pat them dry with paper towels. Rub the spice mixture evenly over both sides of the fish to coat thoroughly.
- Cook the Fish: Heat a large skillet over medium heat. Once hot, add the olive or avocado oil and swirl to coat the pan. Place the seasoned fish fillets in the pan and cook for 3-5 minutes per side, until the fish is opaque, flakes easily with a fork, and is cooked through. Remove from heat and let the fish rest for a few minutes before flaking into bite-sized pieces.
- Assemble the Taco Bowls: Begin by placing a generous serving of cooked rice in each bowl. Top with the flaked fish, then add fresh toppings such as sliced avocado, radishes, pico de gallo, pickled onions, and chopped cilantro. Drizzle with the creamy chipotle ranch dressing and garnish with lime wedges for squeezing over the bowl.
Notes
- Use any flaky white fish if cod isn’t available, such as halibut or tilapia.
- Adjust the number of chipotle peppers in dressing for desired spice level.
- Rice can be pre-cooked or use cauliflower rice for a low-carb option.
- Leftover bowls can be refrigerated up to 3 days; add fresh toppings before serving.
- For a dairy-free dressing alternative, substitute yogurt with a vegan yogurt or mayonnaise base.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
