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
