Baja Fish Taco Ramen Bowls
Print Recipe

Baja Fish Taco Ramen Bowls

The flavors of a fish taco translate perfectly into this hot, spicy bowl of ramen noodles.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: dinner, lunch
Keyword: fish taco, ramen, soup
Servings: 2


  • 2 packages Tapatio ramen noodles or any cheap ramen noodle
  • 1 large halibut filet
  • 1 egg soft-boiled (see note)
  • 1/4 red cabbage thinly sliced
  • 1 cup pea shoots or micro cilantro
  • 1 avocado sliced
  • 1 fresh jalapeño thinly-sliced
  • 2 scallions thinly-sliced
  • 2 tbsp sour cream
  • 1 lime cut into wedges
  • Hot sauce or chili paste to taste


  • In a nonstick skillet over medium-high heat, sear halibut filet with 1 tablespoon of vegetable oil on one side, until flesh begins to turn opaque. It will cook a little more in the soup, so don't flip it around a whole bunch or do anything crazy.
  • Meanwhile, cook the ramen noodles according to package directions. Transfer the noodles to two bowls, and top with half each of the cabbage, the pea shoots or cilantro micros, the jalapeño, scallions, sour cream, lime, and hot sauce. Cut the halibut filet in half, and divide between the two bowls, seared-side up. Cut the soft-boiled egg in half lengthwise, float face-up in the soup, and enjoy.


For a perfect ramen-ready soft boiled egg, bring a pan of water to a boil. Cook egg for seven minutes, then transfer to an ice bath to stop cooking and help with peeling.