Fish Taco Bowls with Mango Salsa and Chipotle Aioli Recipe

Introduction

These Fish Taco Bowls are a vibrant and fresh way to enjoy the flavors of the sea with a zesty twist. Loaded with crunchy cabbage slaw, sweet mango salsa, and a smoky chipotle aioli, they make a perfect light and satisfying meal for any day of the week.

Ingredients

• 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 neutral tasting oil of your choice)
• 8 cups savoy cabbage (shredded, 1 pound, or regular cabbage)
• 2 cups shredded purple cabbage (5 ounces)
• 1/2 cup green onions (thinly sliced)
• 4 cups mango (diced, from 4 Champagne mangos, 2 pounds)
• 1/4 cup cilantro (chopped)
• 1/4 cup red onion (minced)
• 1-3 tsp jalapeno (minced, or to taste)
• 2 tbsp lime juice (freshly squeezed)
• 1/2 tsp sea salt (or to taste)
• 1 egg (room temperature)
• 1/2 tsp sea salt
• 1 tbsp lime juice (freshly squeezed)
• 2 tsp chipotle powder
• 3/4 cup avocado oil
• 2 pounds fish fillets (or 6 white fleshed fish)
• 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
• Lime wedges
• 1-2 ripe avocados (sliced)
• Extra chopped cilantro

Instructions

1. Step 1: For the cilantro dressing, place the cilantro, lime juice, garlic, sea salt, and ground cumin in a blender. Blend on low and slowly add the avocado oil, increasing speed to medium, until the dressing is emulsified.
2. Step 2: Toss the dressing with the shredded savoy cabbage, purple cabbage, and green onions. Set the slaw aside.
3. Step 3: Make the mango salsa by combining diced mango, cilantro, red onion, jalapeno, lime juice, and sea salt in a bowl. Stir to combine and set aside.
4. Step 4: For the chipotle aioli, place the room temperature egg, sea salt, lime juice, and chipotle powder in a blender. Blend on low while drizzling the avocado oil in a thin, steady stream, increasing speed as you go until thick and creamy.
5. Step 5: Transfer the chipotle aioli to a container and refrigerate until ready to serve. A squeeze bottle works great for easy application.
6. Step 6: Prepare your toppings and heat a grill to medium-high (around 400ºF), or preheat your oven to 400ºF.
7. Step 7: Mix the smoked paprika, onion powder, garlic powder, ground cumin, sea salt, and avocado oil in a bowl to make the spice rub. Coat the fish fillets evenly with the mixture.
8. Step 8: Grill the fish on the preheated grill, lowering the heat to medium to maintain 350º-400ºF. Cook until the fish loosens easily before flipping. Cooking time depends on thickness: about 4-5 minutes per side for thinner fillets.
9. Step 9: Alternatively, bake the fish in the oven until it flakes easily and is cooked through, about 15 minutes depending on thickness.
10. Step 10: Serve the cooked fish with the cabbage slaw, mango salsa, chipotle aioli, lime wedges, sliced avocado, and extra chopped cilantro.

Tips & Variations

• Use any firm white fish such as cod, halibut, or tilapia for the best results.
• Adjust the jalapeno and chipotle powder to control the heat level to your liking.
• The chipotle aioli can be made ahead and stored in the refrigerator for up to 3 days.
• Swap the mango for pineapple or peach for a different fruity twist in the salsa.
• If you don’t have a blender, you can whisk the dressings by hand, adding the oil slowly to emulsify.

Storage

Store any leftover slaw, salsa, and aioli separately in airtight containers in the refrigerator for up to 3 days. Keep cooked fish refrigerated and consume within 1-2 days. Reheat fish gently in a low oven or enjoy cold. Avoid storing the assembled bowls to maintain freshness and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute avocado oil with other neutral oils such as canola, grapeseed, or light olive oil depending on your preference.

Is it safe to use raw egg in the aioli?

Using pasteurized eggs reduces the risk. If concerned, you can use store-bought mayonnaise blended with chipotle powder, lime juice, and a little extra oil for a similar flavor.