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Prepare your fish taco bowl fixings of choice: Since the fish cooks up really quickly, it’s best to prepare any bowl fixings before you start cooking. I like to whip up a batch of guacamole, poblano ranch dressing, quickly shred some cabbage, and make a batch of cilantro lime rice using a bag of 90-second rice. Prep whatever you like and set aside for easy bowl assembly.
Season the fish: Pat the cod fillets dry with a paper towel. Combine all listed spices (chili powder – ground black pepper) in a small bowl or jar. Sprinkle over the fish, covering all sides of each fillet in a generous dusting of taco seasoning.
Sear the fish: Add the olive oil to a nonstick skillet over medium-high heat. Once the oil is hot and shimmering, add the seasoned cod to the skillet. Cook 2 minutes, then flip and cook 90 seconds – 2 minutes longer, or until the cod is flaky and cooked to your liking. Thicker portions of fish may require a slightly longer cook time. Transfer the seared fish fillets to a plate and squeeze the lime juice over top.
Fish taco bowl assembly: Build your fish taco bowls as desired. I like to create a base of cilantro lime rice and shredded cabbage, then top with the seared fish, pico de gallo, guacamole, pickled red onions, and a healthy drizzle of poblano ranch dressing. Enjoy!