Dinner

Fish Taco Bowls with Mango Salsa, Cilantro Slaw, and Chipotle Aioli Recipe

BySimon Carel February 12, 2026February 12, 2026

Introduction

Fish Taco Bowls are a vibrant, fresh way to enjoy the flavors of classic fish tacos without the tortilla. Packed with crunchy slaw, sweet mango salsa, and a smoky chipotle aioli, this dish is perfect for a light yet satisfying meal.

The dish is served in a white bowl, starting with a base layer of finely chopped mixed cabbage and cilantro with purple and green hues, topped with bright yellow mango chunks mixed with herbs. On top lies a golden-brown grilled salmon fillet drizzled with an orange sauce in thin lines. Beside the salmon are three slices of fresh avocado in light green, and a wedge of lime with a fresh green peel. Small sprigs of cilantro add a fresh touch. A fork rests inside the bowl on the right, and the setting is on a white marbled texture with some lime wedges and cilantro scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup cilantro (roughly chopped)
1/4 cup lime juice (freshly squeezed)
1 clove garlic (minced)
1 tsp sea salt (or to taste)
2 tsp ground cumin
1/2 cup avocado oil (or neutral tasting oil of your choice)
8 cups savoy cabbage (shredded, 1 pound, or regular cabbage)
2 cups shredded purple cabbage (5 ounces)
1/2 cup green onions (thinly sliced)
4 cups mango (diced, from 4 Champagne mangos, 2 pounds)
1/4 cup cilantro (chopped)
1/4 cup red onion (minced)
1-3 tsp jalapeno (minced, or to taste)
2 tbsp lime juice (freshly squeezed)
1/2 tsp sea salt (or to taste)
1 egg (room temperature)
1/2 tsp sea salt
1 tbsp lime juice (freshly squeezed)
2 tsp chipotle powder
3/4 cup avocado oil
2 pounds fish fillets (or 6 white fleshed fish)
2 tsp smoked paprika
1 tsp onion powder
1/2 tsp garlic powder
1 tsp ground cumin
1 tsp sea salt (or to taste)
2 tbsp avocado oil
Lime wedges
1-2 ripe avocados (sliced)
Extra chopped cilantro

Instructions

Step 1: For the cilantro dressing, place cilantro, lime juice, garlic, sea salt, and cumin in a blender. Start blending on low speed and gradually add the 1/2 cup avocado oil until the dressing is emulsified. Avoid over-blending.
Step 2: Toss the dressing with the savoy and purple cabbages and green onions. Set the slaw aside to marinate.
Step 3: Prepare the mango salsa by mixing mango, chopped cilantro, red onion, jalapeno, lime juice, and sea salt in a bowl. Adjust seasoning to taste and set aside.
Step 4: To make the chipotle aioli, place the egg, sea salt, lime juice, and chipotle powder into a blender. Blend on low while drizzling in 3/4 cup avocado oil slowly. Increase speed as you add the oil until the aioli is thick and creamy.
Step 5: Transfer the aioli to a container and refrigerate. A squeeze bottle works well for serving.
Step 6: Preheat your grill to medium-high heat, about 400ºF, or preheat the oven to 400ºF if baking.
Step 7: Combine smoked paprika, onion powder, garlic powder, cumin, sea salt, and 2 tbsp avocado oil. Coat the fish fillets evenly with this spice mixture.
Step 8: Grill the fish over medium heat, maintaining 350º-400ºF. Cook about 4-5 minutes on the first side until the fish loosens easily, then 2-3 minutes on the second side. Adjust time depending on thickness.
Step 9: Alternatively, bake fish fillets in the oven until edges flake and the center is cooked through, about 15 minutes depending on thickness.
Step 10: Serve the cooked fish with the cabbage slaw, mango salsa, chipotle aioli, lime wedges, sliced avocado, and extra cilantro for a colorful, flavorful bowl.

Tips & Variations

Use firm white fish like cod or halibut for best grilling results.
Adjust the amount of jalapeno in the mango salsa to customize heat.
Try substituting lime juice with lemon juice for a slightly different citrus note.
For a lighter aioli, substitute half the avocado oil with Greek yogurt.

Storage

Store any leftover slaw, salsa, and aioli separately in airtight containers in the refrigerator for up to 3 days. Cooked fish is best consumed within 1-2 days. Reheat fish gently in a low oven or eat cold as part of a salad bowl.

How to Serve

A white bowl with four layers, starting with finely chopped green and purple cabbage at the bottom, topped with small bright yellow mango chunks mixed with herbs. On top of the mango is a dark reddish-brown grilled fish fillet drizzled with an orange creamy sauce. On one side of the fish are three slices of fresh light green avocado, and a lime wedge is placed next to the avocado. A small sprig of green cilantro is tucked beside the fish near the avocado. The bowl sits on a white marbled surface with some cilantro leaves scattered nearby. A silver fork is inside the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the slaw and salsa ahead of time?

Yes, both the slaw and mango salsa can be prepared a few hours ahead and refrigerated. This allows the flavors to develop and makes assembly quicker on serving day.

What if I don’t have a blender for the dressings?

You can whisk the cilantro dressing and chipotle aioli by hand, though emulsifying the oil slowly while whisking is key to achieving a creamy texture.

Simon Carel