This Fish Taco Bowl is a vibrant explosion of flavors that brings together perfectly seasoned fish, crunchy cabbage slaw, sweet-spicy mango salsa, and zesty chipotle aioli in one incredible bowl. Ready in just 40 minutes, it’s a refreshing, colorful meal that’s both impressive enough for guests and simple enough for weeknight dinners. The combination of textures and tastes creates a restaurant-quality dish that’s surprisingly easy to make at home!
Why You’ll Love This Recipe
- Fresh and Vibrant: The combination of colorful slaw, bright mango salsa, and seasoned fish creates a meal that looks as good as it tastes.
- Customizable: Everyone can build their own bowl with their preferred ratio of components, making it perfect for families with different preferences.
- Balanced Nutrition: Lean protein from the fish, fiber from the cabbage, healthy fats from the avocado – this meal checks all the nutritional boxes while tasting incredible.
- Make-Ahead Friendly: Most components can be prepared in advance, making assembly quick when you’re ready to eat.
Ingredients You’ll Need
- Fish: White-fleshed fish like cod, tilapia, or mahi-mahi works best here. The mild flavor allows the seasonings to shine and provides the perfect protein base for your bowl.
- Cabbage: A mix of savoy and purple cabbage creates a colorful, crunchy slaw that stands up to the dressing without getting soggy.
- Mango: The sweet, tropical flavor balances the savory elements and adds juicy freshness. Choose ripe mangos that yield slightly to pressure.
- Cilantro: Appears in multiple components, giving that distinctive fresh, citrusy herb flavor that’s essential to good fish tacos.
- Lime Juice: The acidity brightens every element of this dish. Always use fresh-squeezed for the best flavor.
- Chipotle Powder: Adds smoky heat to the aioli. You can adjust the amount to suit your spice preference.
- Avocado Oil: Has a neutral flavor and high smoke point, making it perfect for both dressings and grilling.
- Spices: The blend of smoked paprika, cumin, garlic and onion powders creates that classic taco seasoning profile that transforms simple fish into something spectacular.
- Avocado: Creamy slices add richness and healthy fats that complement the other components perfectly.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Protein Options
Swap the white fish for grilled shrimp, chicken, or even roasted cauliflower for a vegetarian version. Each brings its own character to the dish while working beautifully with the other components.
Heat Level Adjustments
Dial the heat up or down by changing the amount of jalapeño in the salsa and chipotle in the aioli. For a milder version, remove the jalapeño seeds and membranes.
Seasonal Adaptations
In winter when mangos might not be at their best, try substituting pineapple or even a citrus salsa with oranges and grapefruit.
Quick Shortcuts
Use store-bought coleslaw mix, pre-made mango salsa, or quality bottled chipotle mayo when you’re really pressed for time.
How to Make Fish Taco Bowls
Step 1: Prepare the Cilantro Dressing
Add cilantro, lime juice, garlic, salt, and cumin to your blender. Start blending on low, then gradually increase the speed while drizzling in the avocado oil until you have a smooth, emulsified dressing.
Step 2: Make the Slaw
Toss your shredded cabbages and green onions with the cilantro dressing until everything is well coated. The slaw will soften slightly as it sits, so this is perfect to do a bit ahead of time.
Step 3: Prepare Mango Salsa
Combine the diced mango, chopped cilantro, minced red onion, jalapeño, lime juice, and salt in a bowl. Stir gently to combine without mashing the mango. Taste and adjust seasonings as needed.
Step 4: Whip Up Chipotle Aioli
Place the room temperature egg, salt, lime juice, and chipotle powder in a blender. Begin blending on low speed while slowly drizzling in the avocado oil. Continue until the mixture thickens into a creamy, spoonable consistency.
Step 5: Season and Cook the Fish
Mix the smoked paprika, onion powder, garlic powder, cumin, salt, and avocado oil to create a paste. Coat your fish fillets evenly with this mixture. Grill over medium heat (350-400°F) for 4-5 minutes on the first side and 2-3 minutes on the second side, or until the fish flakes easily. Alternatively, bake at 400°F for about 15 minutes.
Step 6: Assemble Your Bowls
Start with a base of dressed slaw, add a portion of grilled fish, top with mango salsa, drizzle with chipotle aioli, and finish with sliced avocado, chopped cilantro, and a lime wedge for squeezing.
Pro Tips for Making the Recipe
- Fish Selection: For grilling, choose firmer fish like mahi-mahi that won’t fall apart. For baking, more delicate options like cod work beautifully.
- Perfect Aioli: Room temperature egg is crucial for a properly emulsified aioli. If yours breaks or doesn’t thicken, try adding another egg yolk and blending again.
- Make-Ahead Strategy: Prepare the slaw, salsa, and aioli up to a day ahead, but keep them separate and only assemble when ready to serve.
- Mango Ripeness: A ripe mango will give slightly when pressed and smell sweet at the stem end. If your mangos are underripe, they’ll benefit from sitting in a paper bag at room temperature for a day or two.
How to Serve
As a Bowl
Serve components in a wide, shallow bowl starting with slaw as the base, then adding fish, toppings, and sauces. This presentation showcases all the vibrant colors and allows flavors to mingle.
As Actual Tacos
Warm soft corn or flour tortillas and fill with the components for a traditional fish taco experience. The slaw becomes the perfect crunchy taco topping.
For a Crowd
Set up a DIY taco bowl bar with all components in separate serving dishes and let everyone build their own. This is perfect for entertaining and accommodates different preferences.
Make Ahead and Storage
Storing Components Separately
Store the slaw (undressed), salsa, and aioli in separate airtight containers in the refrigerator. The slaw and aioli will keep for up to 3 days, while the salsa is best within 2 days.
Freezing
The fish can be seasoned and frozen raw for up to 3 months. Thaw overnight in the refrigerator before cooking. The aioli does not freeze well due to its emulsified nature.
Reheating
Leftover fish can be gently reheated in a 300°F oven until just warmed through, about 10 minutes. Avoid microwaving as it can make fish rubbery.
FAQs
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Can I make this recipe dairy-free?
Yes, this recipe is naturally dairy-free as written! The creamy element comes from the egg-based chipotle aioli and avocado rather than dairy products, making it perfect for those avoiding milk products.
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What’s the best way to prevent fish from sticking to the grill?
Make sure your grill is properly preheated and clean. Just before placing the fish on the grill, oil the grates well. Most importantly, don’t try to flip the fish too soon – it will naturally release from the grates when it’s ready to be turned.
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I don’t like cilantro. What can I substitute?
For cilantro-averse folks, substitute fresh parsley in the dressing and salsa. For the distinctive citrus notes cilantro provides, add a bit of lime zest. The flavor profile will be different but still delicious.
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Can I prepare this as a meal prep option?
Absolutely! Prepare all components except the avocado and store separately. When ready to eat, quickly warm the fish, slice fresh avocado, and assemble your bowl. The undressed cabbage actually improves with a day or two in the refrigerator, becoming more tender while maintaining crunch.
Final Thoughts
These Fish Taco Bowls bring together everything I love about fresh, flavorful cooking – bright colors, contrasting textures, and a perfect balance of flavors. They’re impressive enough for company but simple enough for a weeknight dinner. The best part is how adaptable they are to your preferences and what’s available. Don’t be intimidated by the multiple components – each is simple to prepare, and together they create something truly special. Give this recipe a try the next time you’re craving something that feels both indulgent and wholesome!
Print
Fish Taco Bowls Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Grilling
- Cuisine: Mexican
Description
These fish taco bowls are a vibrant, healthy, and flavorful meal packed with grilled fish, a crunchy slaw, refreshing mango salsa, zesty chipotle aioli, and crisp toppings. Perfect for a quick and satisfying dinner, this recipe effortlessly combines fresh vegetables, tropical fruits, and savory grilled fish for a balanced bite every time.
Ingredients
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 a 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 jalapeño, minced (to taste)
- 2 tbsp lime juice, freshly squeezed
- 1/2 tsp sea salt, or to taste
Chipotle Aioli:
- 1 egg, room temperature (see notes below)
- 1/2 tsp sea salt
- 1 tbsp lime juice, freshly squeezed
- 2 tsp chipotle powder
- 3/4 cup avocado oil
Grilled Fish:
- 2 pounds fish fillets or 6 white-fleshed fish fillets (see notes)
- 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
1. Make the Cilantro Dressing:
Place all the ingredients for the dressing except the oil into a blender. Begin blending at a low speed while slowly pouring in the oil. Gradually increase the blender speed as you add the oil. Blend just enough to emulsify the dressing, then set it aside.
2. Prepare the Slaw:
In a large mixing bowl, toss the prepared cilantro dressing together with the shredded savoy cabbage, purple cabbage, and green onions. Set the finished slaw aside.
3. Make the Mango Salsa:
Combine the diced mango, chopped cilantro, minced red onion, jalapeño (to taste), lime juice, and sea salt in a bowl. Mix thoroughly, season to taste, and set aside.
4. Prepare the Chipotle Aioli:
Add the egg, sea salt, lime juice, and chipotle powder to a blender. Blend on low speed and gradually drizzle in the avocado oil in a thin, steady stream. Increase the speed as you pour in the oil until the aioli thickens into a creamy consistency. Transfer the aioli to a container or squeeze bottle and refrigerate until ready to use.
5. Cook the Fish:
Before cooking, mix the smoked paprika, onion powder, garlic powder, ground cumin, sea salt, and avocado oil in a small bowl to create a spice mixture. Evenly coat the fish fillets with this mixture.
- Grill Method: Preheat the grill to 400ºF. Reduce to medium heat (350º–400ºF) once preheated. Grill the fish until it naturally loosens from the grates, approximately 4–5 minutes on the first side and 2–3 minutes on the second side. Adjust cooking time based on the thickness of the fillets.
- Oven Method: Preheat your oven to 400ºF. Bake the fish fillets on a lined tray for about 15 minutes, or until the fish flakes easily with a fork and is completely cooked through.
6. Assemble and Serve:
Once the fish is cooked, serve with prepared slaw, mango salsa, chipotle aioli, and any toppings of your choice, such as lime wedges, sliced avocados, and extra chopped cilantro.
Notes
- For the chipotle aioli, ensure your egg is at room temperature before blending for better emulsification.
- White-fleshed fish options include cod, tilapia, mahi-mahi, or snapper. Choose a firm fish for easier grilling.
- Adjust the heat level of the mango salsa according to your preference by adding more or less minced jalapeño.
- To ensure your fish doesn’t stick to the grill, oil it lightly or use a fish basket for grilling.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg
