Seafood? Good. In a Taco Bowl? Even better! Yes. I live in Texas, if you didn’t know, now you do.
I grew up in Bombay right by the ocean, and so naturally seafood is a staple. And who doesn’t love tacos? Seriously, we would have a problem if you said no. Anyway, here’s my version of the fish taco bowl.

What you will need : 2 cod fillets
2 tablespoons garlic powder
2 tablespoons onion powder
3 tablespoons ginger paste
1 tablespoon paprika
1 lime
2 tablespoons butter
1 packet of taco seasoning
2 tablespoons cayenne pepper
1 bag of frozen cauliflower rice (because healthy but you could add regular rice)
2 cups of coleslaw
2 tablespoons hot sauce more or less depending on your spice meter
Honey to taste for the coleslaw
Honey mustard, as much as you like
1 lemon
Salt and pepper to taste
Cut up pineapple or mango slices if you like
Sour cream (optional)

How to – Grease your baking dish with some oil or cooking spray. Throw in the cod fillets and add the garlic powder, onion powder, ginger paste, cayenne and paprika. In a small bowl melt the butter in the microwave, and mix in half the packet of taco seasoning and mix. And pour on the fish. Sprinkle on some salt. Garnish with lime juice. Make sure you get the marinade on all sides and then bake at 400 degrees for 25 minutes.

Now for the coleslaw, in a bowl add the slaw and throw on some of the hot sauce, I use about 3 tablespoons but I like it spicy. Then add honey mustard to and salt. Depending on how sweet or spicy you want it, the amount of honey mustard that goes in would vary. Mix it all together and refrigerate until later.


When you’re ready to eat and the fish is done, throw the bag of cauliflower rice in the microwave to cook. And then in a big bowl, fill half a side with the cauliflower rice and the other half with coleslaw and then add the fish fillet on top, you can more taco seasoning ands even sour cream on top if you like. And I threw on some fresh cut cilantro and squeezed some lime. And then added cut up mango on my bowl.

I loved serving and eating it and I know this recipe is going to be a favorite for long.