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Fish Taco Bowls

Vibrant Fish Taco Bowls with Sweet Mango Salsa Delight

Enjoy these delicious Fish Taco Bowls with a burst of vibrant flavors and customizable toppings for a healthy dinner option.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cilantro Dressing
  • 1 bunch Fresh Cilantro Feel free to substitute with store-bought cilantro dressing if short on time.
  • 1 tablespoon Lime Juice Fresh is best for maximum flavor.
  • 2 cloves Garlic Minced fresh garlic for more intensity.
  • 1 teaspoon Salt Adjust to your preference.
  • 1 teaspoon Cumin This spice complements the dish beautifully.
  • 3 tablespoons Olive Oil Extra virgin oil works wonders here.
For the Slaw
  • 2 cups Savoy Cabbage Napa cabbage works as a milder alternative.
  • 4 stalks Green Onions Chives can be a lovely substitute if desired.
For the Mango Salsa
  • 2 cups Mango Opt for Champagne mangos for the best flavor or use frozen mango for convenience.
  • 1 bunch Cilantro Keep some aside from the dressing for this.
  • 1 small Red Onion Finely diced.
  • 1 piece Jalapeno Adjust amount based on your spice preference.
  • 1 tablespoon Lime Juice Fresh lime juice is a game-changer!
  • 1 teaspoon Salt Add to taste.
For the Fish
  • 1 pound Fish Fillets (e.g., cod, halibut) Choose based on flavor preference and budget.
  • 1 teaspoon Spices (smoked paprika, cumin) Adjust the amounts based on personal taste.
For the Toppings
  • 2 pieces Lime Wedges Great for squeezing over the bowl for extra zest.
  • 2 pieces Avocado Use ripe avocados for the best results.
  • 1 bunch Cilantro Sprinkle generously for added flavor.

Equipment

  • Blender
  • Grill
  • Medium Bowl
  • Large bowl
  • Platter

Method
 

Cilantro Dressing
  1. Start by adding fresh cilantro, juice of one lime, minced garlic, salt, cumin, and olive oil to a blender. Blend until the mixture is smooth and emulsified, about 30 seconds.
Slaw
  1. Chop the savoy cabbage and slice the green onions finely. In a large bowl, toss the cabbage and green onions with the cilantro dressing you just made.
  2. Allow the slaw to sit for about 10 minutes, giving the flavors time to meld and the cabbage to slightly soften.
Mango Salsa
  1. Dice the mango and finely chop the cilantro, red onion, and jalapeno. In a medium bowl, combine the mango, herbs, onion, jalapeno, juice of half a lime, and a pinch of salt.
  2. Mix gently and let the salsa sit for at least 10 minutes.
Cook the Fish
  1. Preheat your grill to medium-high heat, around 375°F. Season your fish fillets with smoked paprika, cumin, salt, and pepper.
  2. Grill the fish for 4-5 minutes on each side, or until it flakes easily with a fork.
Serve
  1. Arrange the cooked fish, slaw, mango salsa, and any additional toppings like lime wedges, avocado slices, and extra cilantro on a platter.
  2. Allow everyone to build their own Fish Taco Bowls, mixing flavors and textures.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 15gCholesterol: 60mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 10IUVitamin C: 60mgCalcium: 4mgIron: 10mg

Notes

Use fresh ingredients for the best flavor. Prep the cilantro dressing and slaw a day in advance to save time.

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