Description
Fish Taco Bowls feature perfectly seasoned and grilled or baked white fish served over a vibrant cabbage slaw with a fresh mango salsa and a smoky chipotle aioli, delivering a flavorful and colorful meal inspired by classic fish tacos without the tortilla.
Ingredients
Scale
Cilantro Dressing
- 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)
Slaw
- 8 cups savoy cabbage (shredded, 1 pound, or regular cabbage)
- 2 cups shredded purple cabbage (5 ounces)
- 1/2 cup green onions (thinly sliced)
Mango Salsa
- 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)
Chipotle Aioli
- 1 egg (room temperature)
- 1/2 tsp sea salt
- 1 tbsp lime juice (freshly squeezed)
- 2 tsp chipotle powder
- 3/4 cup avocado oil
Fish
- 2 pounds fish fillets (6 white fleshed fish fillets, about 1/2″ to 1″ thick)
- 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
Toppings
- Lime wedges
- 1–2 ripe avocados (sliced)
- Extra chopped cilantro
Instructions
- Make Cilantro Dressing: Place the cilantro, lime juice, minced garlic, sea salt, and cumin in a blender. Begin blending on low speed and gradually increase to medium as you slowly add the avocado oil. Blend just until the oil is incorporated and the dressing is emulsified.
- Prepare the Slaw: Combine the shredded savoy cabbage, purple cabbage, and green onions in a large bowl. Pour the cilantro dressing over and toss everything together until the slaw is evenly coated. Set aside.
- Prepare Mango Salsa: In a bowl, stir together diced mango, chopped cilantro, minced red onion, minced jalapeno, lime juice, and sea salt. Adjust seasoning to taste. Set aside.
- Make Chipotle Aioli: In a blender, add the egg, sea salt, lime juice, and chipotle powder. Start blending on low speed and slowly drizzle in the avocado oil in a thin, steady stream. Gradually increase blending speed as you add the oil to create a thick, creamy aioli. Transfer to a container and refrigerate until serving.
- Prepare the Fish: Mix together smoked paprika, onion powder, garlic powder, ground cumin, sea salt, and avocado oil to form a spice mixture. Coat both sides of the fish fillets evenly with the spice blend.
- Cook the Fish: Preheat the grill to medium-high heat (around 400ºF) or preheat the oven to 400ºF. If grilling, place the fish on the grill and lower heat to maintain 350º-400ºF. Cook for 4-5 minutes on the first side or until the fish loosens easily from the grill, then flip and cook 2-3 minutes more until just done. If baking, place the seasoned fish on a baking sheet and cook in the oven for about 15 minutes or until fish flakes at the edges and is cooked through.
- Assemble and Serve: Divide the cabbage slaw into bowls, top with grilled or baked fish, spoon mango salsa over, and drizzle chipotle aioli. Garnish with lime wedges, sliced avocado, and extra chopped cilantro for a vibrant and delicious fish taco bowl experience.
Notes
- Use room temperature egg when making aioli to ensure proper emulsification.
- The fish can be grilled or baked depending on your equipment or preference.
- The type of fish should be white-fleshed varieties such as cod, halibut, tilapia, or mahi-mahi.
- Adjust jalapeno quantity in the mango salsa to control heat level.
- Chipotle aioli can be stored refrigerated and used as a condiment on other dishes as well.
- For easier serving and presentation, put chipotle aioli in a squeeze bottle.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Keywords: fish taco bowl, grilled fish, mango salsa, chipotle aioli, cabbage slaw, healthy fish tacos
