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Fish Taco Bowls

Fish Taco Bowls
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Enjoy vibrant flavors with our Fish Taco Bowls recipe! A healthy twist on tacos that’s easy to customize—perfect for dinner tonight!

Ingredients

Scale
  • 2 pounds fish fillets (firm white fish)
  • 8 cups shredded savoy cabbage
  • 4 cups diced mango
  • 1/2 cup cilantro (for dressing)
  • 1/4 cup lime juice (freshly squeezed)
  • 3/4 cup avocado oil
  • 1 clove garlic (minced)
  • 1 tsp sea salt (or to taste)
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 egg (room temperature)
  • Extra lime wedges
  • 1–2 ripe avocados (sliced)
  • Extra chopped cilantro
  • 1/4 cup red onion (minced)
  • 1–3 tsp jalapeño (minced, or to taste)

Instructions

  1. Make the cilantro dressing by blending cilantro, lime juice, garlic, salt, cumin, and avocado oil until emulsified.
  2. In a mixing bowl, combine shredded cabbage with the cilantro dressing to create the slaw.
  3. Prepare mango salsa by mixing diced mango, cilantro, red onion, jalapeño, lime juice, and salt in another bowl.
  4. For chipotle aioli, blend egg, salt, lime juice, chipotle powder while slowly drizzling in avocado oil until thickened.
  5. Preheat grill or oven to 400°F and season fish fillets with spices mixed with avocado oil.
  6. Grill or bake fish until flaky (about 4-5 minutes per side or 15 minutes in the oven).
  7. Assemble bowls by layering slaw at the bottom followed by grilled fish and mango salsa on top. Drizzle with chipotle aioli and add toppings like sliced avocados.

Nutrition

Find it online: https://myrecipestories.com/fish-taco-bowls/