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!
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!