Fish Taco Bowls
This recipe for fish taco bowls is so fresh and delicious! A flavorful coleslaw is topped with crispy, crunchy seasoned fish, a sweet mango salsa and chipotle aioli. YUM!
I have always, and will always be a huge fan of fish tacos. But sometimes I just don’t want those extra carbs, aka the tortilla. And these fish taco bowls are the perfect, low carb option for a good fish taco!
Shredded green and red cabbage is tossed with this amazing cilantro dressing to make a tangy, zesty coleslaw. Thats what I like to call the “bed” of the dish.
Then, of course, we need the fish. And you can either use fresh fish and cook it yourself, however you’d like, or, if you are feeling a little lazy, you could do what I did and seek out the healthiest option for frozen fish…
I know, I know. There aren’t many options out there for frozen anything. But I actually found a decent one. It tastes good and the ingredients aren’t bad. I list what I used in the ingredients list below.
Mango salsa is my new obsession…
Especially homemade mango salsa. Hold the tomatoes…
If you were to buy jarred mango salsa, chances are it would be a tomato base type salsa, which I’m not against. But there is something so fresh about a mango salsa thats just mangos and a few other ingredients.
You cant go wrong when you mix sweet and savory together. Its one of the best taste combinations!
Ok, so this chipotle aioli is the cherry, or icing on top, literally. It brings this entire dish together. It completes it, if you will.
If you end up making this recipe, I hope you enjoy it!
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Check out another recipe of mine for mixed berry crisp! https://thehungrylyoness.com/mixed-berry-crisp/
Fish Taco Bowls
Ingredients
For Cilantro Dressing
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup fresh lime juice
- 1 clove of garlic, peeled
- 1/2 tsp salt
- 2 tsps ground cumin
- 1/4 cup olive oil
For The Coleslaw
- 5 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 3/4 cups green onions, thinly sliced
For The Mango Salsa
- 1 ripe mango, diced
- 2 tbsps fresh cilantro, chopped
- 1/4 cup red onion, minced
- 2 tbsps minced jalapeños, fresh or jarred I used jarred jalapeños so they would be a little tamed, less spicy.
- 2 tbsps fresh lime juice
- 1/2 tsp salt
For Chipotle Aioli
- 3 tbsps mayonnaise
- 1/2 tsp salt
- 1 tbsp fresh lime juice
- 2 tsps chipotle powder
For The Fish
- 6 frozen fish fillets I used Gorton's crunchy breaded frozen fish fillets. They are actually pretty good, and the ingredients list isn't bad at all!
- 2 tsps smoked paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp cumin
Instructions
- In a small bowl, combine the spices for the fish fillets. Place fillets on a lined baking sheet, and season each fillet on both side with seasoning. Cook fillets according to package directions.
- In the meantime, while your oven is preheating and fish is cooking, prepare your salsa, coleslaw and aioli.
- In a small bowl combine ingredients for the cilantro dressing. In a large bowl, add your ingredients for the coleslaw. Pour cilantro dressing on top of coleslaw ingredients and mix until well combined. Set aside.
- In another small bowl, mix together ingredients for the mango salsa. Set aside.
- In another small bowl, mix together ingredients for the chipotle aioli. Set aside.
- When fish filets are done, prepare the fish taco bowls but spooning some coleslaw in a bowl, followed by the fish fillets, mango salsa and chipotle aioli.
- Enjoy!
