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Fish Taco Bowls with Mango Salsa, Cilantro Dressing, and Chipotle Aioli Recipe

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4.4 from 61 reviews

Fish Taco Bowls combine all the vibrant, tangy, and smoky flavors of classic fish tacos into a hearty, comforting bowl. Featuring grilled white fish fillets seasoned with smoky spices, a fresh tangy cilantro-lime dressing tossed with crisp cabbage slaw, sweet and spicy mango salsa, and creamy chipotle aioli, this dish is a perfect balance of textures and bold flavors. Served with optional toppings like avocado slices and extra cilantro, it makes for a colorful and satisfying meal that’s easy to prepare on the grill or in the oven.

Ingredients

Cilantro Dressing:

  • 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

Slaw:

  • 8 cups savoy cabbage – shredded (about 1 pound), or regular cabbage
  • 2 cups shredded purple cabbage (about 5 ounces)
  • 1/2 cup green onions – thinly sliced

Mango Salsa:

  • 4 cups mango – diced (from 4 Champagne mangos, about 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

Chipotle Aioli:

  • 1 egg – room temperature (see notes)
  • 1/2 tsp sea salt
  • 1 tbsp lime juice – freshly squeezed
  • 2 tsp chipotle powder
  • 3/4 cup avocado oil

Grilled Fish:

  • 2 pounds fish fillets – or about 6 white fleshed fish fillets (see notes for varieties)
  • 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

Toppings:

  • Lime wedges
  • 1-2 ripe avocados – sliced
  • Extra chopped cilantro

Instructions

  1. Prepare the Cilantro Dressing: Place cilantro, lime juice, minced garlic, sea salt, and ground cumin into a blender. Start blending on low, then gradually increase to medium speed as you slowly add the avocado oil. Continue blending until the dressing is emulsified and smooth.
  2. Make the Slaw: Toss the cilantro dressing with the shredded savoy and purple cabbage along with the sliced green onions. Mix thoroughly to coat the cabbage evenly, then set the slaw aside.
  3. Prepare Mango Salsa: In a bowl, combine diced mango, chopped cilantro, minced red onion, jalapeno pepper, lime juice, and sea salt. Stir well, adjust seasoning to taste, and set aside.
  4. Make the Chipotle Aioli: In a blender, place the room temperature egg, sea salt, lime juice, and chipotle powder. Begin blending on low speed. With the blender running, drizzle in the avocado oil slowly in a thin stream, gradually increasing speed. Continue blending until the aioli thickens greatly. Transfer to a container or squeeze bottle and refrigerate until ready to use.
  5. Prep Fish and Grill: Preheat a grill to medium-high heat (around 400ºF) or preheat the oven to 400ºF if baking. Combine smoked paprika, onion powder, garlic powder, cumin, sea salt, and avocado oil in a bowl. Coat the fish fillets evenly with this spice mixture.
  6. Cook the Fish: On the grill, place the fillets and reduce heat to medium to maintain 350º-400ºF. Grill the fish until it loosens from the grill grates, about 4-5 minutes on the first side for 1/2 to 1 inch thick fillets, then flip and cook for another 2-3 minutes until just cooked through. Alternatively, bake fish fillets in the preheated oven for about 15 minutes or until they begin to flake and are cooked through, with timing depending on thickness.
  7. Assemble the Bowls: Divide the prepared slaw among bowls, top with grilled fish, spoon mango salsa and chipotle aioli over the top. Add avocado slices, sprinkle extra chopped cilantro, and serve with lime wedges on the side.

Notes

  • This recipe contains raw egg in the chipotle aioli, which may not be suitable for children, pregnant women, elderly, or immunocompromised individuals. For a safe alternative, substitute the homemade aioli with about 3/4 cup of mayonnaise mixed with lime juice and chipotle powder.
  • Recommended fish varieties for this recipe, ranked by preference: halibut (excellent but more expensive), Alaskan cod, rockfish, ono, any tuna type, and mahi mahi. Choose firm, white fleshed fish fillets for best results.

Find it online: https://deliciousyum.com/fish-taco-bowls-with-mango-salsa-cilantro-dressing-and-chipotle-aioli-recipe/