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!

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Total Time 40

Servings: 4 people

Course: Dinner

Ingredients Method

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

Method

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!