Baja Fish Taco Bowls with Red Cabbage & Green Apple Cilantro-Lime Slaw

Tacos are one of my favorite things because they’re so full of yummy fillings! And you can make them with so many different things – shrimp, fish, beef, tofu! So many delicious options. I think my top favorite is fish. Followed closely by shrimp. But I knew I’d be posting a healthy fish taco recipe sooner or later. Sorry for making you wait so long for this šŸ˜‰

Speaking of tacos, a new tacos & tequila place opened up in my town the other day! It’s called Sugar Skull Cantina. It has a super fun and colourful vibe. I went with Brett and a friend to try it out and I LOVE it! They have a nice little menu with yummy selections like guacamole and other dips with chips, a few different varieties of tacos (ie: porkbelly, candied yam, coconut shrimp, etc) and ice-cream sandwiches for dessert! Yum! Brett and Steve got churro ice-cream sandwiches and I got a key lime one that came inbetween 2 double chocolate cookies. What a great idea! I need to go back and try some of that tequila sometime though, their menu had a nice selection to choose from. I’ll definitely be back soon.

Yesterday is also when I made these tacos, too. You’d think I was inspired by the restaurant but I was in fact planning on making these tacos before I knew we’d be going there. So it may not have inspired the idea but it definitely inspired the motivation! I was super eager to make them after seeing their delicious menu and watching my friend Steve stuff his face with a chorizo taco. Then I went home and stuffed my face with this delicious baja fish taco bowl.

Baja Fish Taco Bowls with Red Cabbage & Green Apple Cilantro-Lime Slaw

  • Prep Time: 15m
  • Cook Time: 10m
  • Total Time: 25m
  • Serves: 2
  • Yield: 2 bowls


  • 1 tilapia fillet
  • 1 radish
  • 1/4 c white vinegar
  • 4 romaine lettuce leaves
  • 1/2 an avocado

Spice Rub

  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 1/8 tsp. ground turmeric
  • 1/8 tsp. salt
  • 1/8 tsp. pepper

Apple Cabbage Slaw

  • 1/2 c thinly chopped red cabbage
  • 1/2 of a granny smith apple // julienned
  • 1/4 c plain greek yogurt
  • 1 tbsp. helmann's real mayonnaise (do not sub miracle whip)
  • 1 tbsp. (packed) finely chopped fresh cilantro
  • 1 tbsp. freshly squeezed lime juice
  • 1/8 tsp. garlic powder


  1. Thinly slice your radish and let soak in vinegar while you prepare the rest.
  2. Mix all the spice rub spices in a small dish.
  3. Cut your fillets in half along the centre fold, and then each piece in half again across to create 4 rectangular pieces.
  4. Place them on a plate and start sprinkling the spice mixture evenly on each piece, while rubbing to coat all sides (be careful at first to not run out of the spice mix - just lightly sprinkle them on each side and once almost completely covered use the rest to get the bare spots and the edges) I had just enough spice mix to completely cover all 4 pieces. Set aside to make your slaw.
  5. Mix the yogurt, mayo, lime juice, cilantro and garlic powder.
  6. In a bowl with your cabbage and green apple, add the cilantro sauce by the spoonful until satisfied with the amount (you can use any leftover as added sauce in your bowl if you wish!)
  7. Heat olive oil in a pan over medium heat.
  8. Add your tilapia once the oil is hot, and fry each piece on both sides for about 2-5 minutes, until blackened.
  9. Slice your avocado, and flavor with a squeeze of lime or lemon juice, and a sprinkle of salt & pepper.
  10. Prepare 2 serving bowls with 2 romaine lettuce leaves in each. Lay the fish, and then the slaw. Tuck in your avocado slices, and top with your radish slices that have been sitting in vinegar and should be a pretty shade of pink.
  11. Enjoy!

If you make this recipe, Iā€™d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


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