Spicy fish taco bowl with cabbage slaw in a cream bowl on a wooden table with toppings on the side.

Spicy Fish Taco Bowls with Cabbage Slaw

Spicy Fish Taco Bowls – your favorite fish tacos in a bowl! Crispy beer-battered Alaska pollock is served with cabbage slaw, radish, corn, and avocado, and a spicy, creamy dressing!

Spicy fish taco bowl with cabbage slaw in a cream bowl on a wooden table with toppings on the side.
Spicy Fish Taco Bowls with Cabbage Slaw

Spicy Fish Taco Bowls – your favorite fish tacos in a bowl! Crispy beer-battered wild Alaska pollock is served with cabbage slaw, radish, corn, and avocado, and a spicy, creamy dressing! This post is brought to you by Alaska Seafood.

Spicy fish taco bowl with cabbage slaw in a cream bowl on a wooden table with toppings on the side.

The only requisite when in San Diego other than seeing my sister and her family is tucking into a basket of fish tacos, the crispy fish shattering with each bite into the tangy slaw and creamy crema. It’s one of those musts when I’m in town, akin to bagels and lox in New York or deep dish in Chicago.

But there’s a big difference. While bagels and deep-dish can’t compare back home, fish tacos are something I can totally recreate at any time. It may miss the ocean breeze, but the flavors are just as satisfying!

I love keeping battered Alaska Pollock in my freezer for when the fish taco cravings strike – while they bake in the oven, I can quickly chop my toppings and whip up a spicy crema.

ALASKA POLLOCK

For the third recipe in my series with Alaska Seafood, I wanted to highlight wild Alaska pollock. This white, flakey fish is very similar to cod, mild in flavor, and often found frozen as fillets or breaded, making it perfect for fish taco bowls like in this recipe!

Alaska pollock fish tenders on a baking sheet.

Like all Alaska seafood, Alaska pollock is wild-caught, sustainable and responsibly sourced. For more information about Alaska seafood, visit wildalaskaseafood.com.

Spicy fish taco bowl with cabbage slaw in a cream bowl on a white table with toppings on the side.

HOW TO MAKE SPICY FISH TACO BOWLS WITH CABBAGE SLAW

Fish taco bowls are a fun way to jazz up taco night, even if the weather isn’t a sunny 72 degrees. The convenience of having battered pollock in the freezer makes this even easier! I use beer-battered Alaska pollock, but any lightly battered Alaska pollock works perfectly. Cerveza is optional!

  1. Preheat oven to 450° F. Bake fish tenders for about 15 minutes, flipping halfway through until the fish is golden brown and crispy.How to make Spicy Fish Taco Bowls with Cabbage Slaw
  2. Make the sauce by mixing the sour cream, chipotle sauce (or your favorite hot sauce), lime juice, and cilantro in a bowl.
  3. Prep your toppings and garnishes.How to make Spicy Fish Taco Bowls with Cabbage Slaw
  4. Toss 1/3 cup of the chipotle sauce with the cabbage for the slaw.
  5. To serve, place brown rice in a bowl with the fish, and top with cabbage slaw, radish, avocado, corn, and additional sauce.

How to make Spicy Fish Taco Bowls with Cabbage Slaw

MORE RECIPES FROM THE ALASKA SEAFOOD SERIES

Alaska Dungeness Crab Cake Benedict
Thai-style Salmon Burgers

MORE SEAFOOD RECIPES TO TRY

Seafood Gumbo
Grilled Fish Tacos with Avocado-Cilantro Sauce
Instant Pot Fish Stew with Tomatoes, Olives and Capers
Spicy Shrimp Fried Rice

Alaska pollock fish tenders in a spicy fish taco bowl with cabbage slaw.

Disclosure: This post was created in partnership with Alaska Seafood. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.

Spicy Fish Tacos with Cabbage Slaw

Spicy Fish Taco Bowls - your favorite fish tacos in a bowl! Crispy beer-battered Alaska pollock is served with cabbage slaw, radish, corn, and avocado, and a spicy, creamy dressing!
Course Dinner
Cuisine Mexican, Pescetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 340kcal

Ingredients

  • 1 lb beer-battered Alaska pollock fish tenders
  • 1/2 cup sour cream
  • 2 tablespoons chipotle sauce to taste
  • 3 teaspoons lime juice (about 1/2 lime)
  • 1 tablespoon cilantro chopped
  • 2 cups red cabbage finely shredded

Toppings

  • 2 cups cooked brown rice
  • 1 1/2 cups corn
  • 1 cup radish thinly sliced
  • 1/2 lime cut into wedges
  • 1/4 cup cilantro leaves

Instructions

  • Preheat oven to 450°F with a tray placed in the center of the oven. Lightly spray or brush a lined baking pan with olive oil.
  • Place Alaska pollock fish tenders on the baking pan and bake for about 15 minutes, flipping halfway through, until the fish is golden brown and crispy. Depending on the fish tenders, you may have to adjust cooking time - refer to packaging.
  • Make the sauce by mixing the sour cream, chipotle sauce (or your favorite hot sauce), lime juice, and cilantro in a bowl.
  • Prep your toppings and garnishes. Toss 1/3 cup of the chipotle sauce with the cabbage for the slaw.
  • To serve, place brown rice in a bowl with the fish, and top with cabbage slaw, radish, avocado, corn, and additional sauce.

Nutrition

Calories: 340kcal | Carbohydrates: 43g | Protein: 26g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 64mg | Sodium: 204mg | Potassium: 887mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1310IU | Vitamin C: 38mg | Calcium: 90mg | Iron: 2mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

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  1. Sabrina

    nice dish, love all the components, I like the bowl instead of the taco, which I’ve never really liked with fish, thank you

    Reply
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