Atlantic Cod Taco Bowls

Atlantic Cod Taco Bowls

Recipe courtesy of MOLLY CLEARY NUTRITION.

Are you unsure about where to start when cooking fish? We recommend using our wild-caught, certified and 100% traceable Atlantic Cod. Our frozen Atlantic Cod fillets are mild and can be paired with a lot of different seasonings. In this recipe, we pair flakey cod with goodies like roasted sweet potatoes and cauliflower, pumpkin seeds and pickled radishes, but these Atlantic Cod Taco Bowls can be topped with any of your favorite ingredients for an easy and healthy meal. You can also cook the cod in this recipe straight from frozen - that's right, no thawing required! Simply add them to the oven at the same time as the veggies. Be sure to place the cod in a foil packet to reduce moisture evaporation and then check to be sure the internal temperature is 145 and you can enjoy!


  • Wild-Caught Icelandic Cod, seasoned with
  • 1Ā tablespoonĀ olive oil
  • Ā½Ā teaspoonĀ chili powder
  • Ā½Ā teaspoonĀ paprika
  • Ā½Ā teaspoonĀ garlic powder
  • Ā¼Ā teaspoonĀ salt
  • Ā¼Ā teaspoonĀ black pepper
  • 2Ā sweet potatoesĀ cubed
  • 1Ā large head of cauliflower
  • 1Ā avocado
  • 1Ā tablespoonĀ lime juice
  • Ā¼Ā cupĀ cilantroĀ more for garnish if desired
  • Ā¼Ā cupĀ pumpkin seeds
  • 4Ā cupsĀ arugula
  • 1Ā cupĀ pico de gallo
  • Pickled radishes (regular sliced radishes would work well too)
  • Instructions

    Pre-heat oven to 400F. Cut the sweet potato into cubes and the cauliflower into bite sized pieces. Toss with olive oil, paprika, salt, and pepper. Roast for 30 minutes, turning halfway through. Place cod on a baking sheet and brush cod with olive oil. Then sprinkle seasoning mixture over the top. Put cod in the oven when the vegetables have 10 minutes left. Mash avocado and mix with lime juice, cilantro, and a little salt. Assemble your bowls. Start with the arugula as a base. Then add your roasted vegetables and cod. Top with mashed avocado, pico de gallo, and radishes.

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