Description
These vibrant Fish Taco Bowls combine grilled or baked white fish with a zesty cilantro dressing, crunchy cabbage slaw, sweet mango salsa, and creamy chipotle aioli for a refreshing, flavorful meal perfect for any occasion.
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, 1 pound, or regular cabbage)
- 2 cups shredded purple cabbage (5 ounces)
- 1/2 cup green onions (thinly sliced)
Mango Salsa
- 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)
Chipotle Aioli
- 1 egg (room temperature)
- 1/2 tsp sea salt
- 1 tbsp lime juice (freshly squeezed)
- 2 tsp chipotle powder
- 3/4 cup avocado oil
Fish
- 2 pounds fish fillets (or 6 white fleshed fish fillets, see notes)
- 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
- Make the cilantro dressing: Place all dressing ingredients except the oil into a blender. Blend starting on low speed, gradually increasing to medium as you slowly add the avocado oil. Blend just until the oil is fully incorporated and the dressing emulsifies.
- Prepare the slaw: Toss the cilantro dressing with the shredded savoy cabbage, shredded purple cabbage, and sliced green onions until evenly coated. Set the slaw aside to let the flavors meld.
- Mix the mango salsa: Stir together diced mango, chopped cilantro, minced red onion, minced jalapeno, lime juice, and sea salt. Adjust seasoning to taste and set the salsa aside.
- Create the chipotle aioli: In a blender, combine the room temperature egg, sea salt, lime juice, and chipotle powder. Blend on low and slowly drizzle in the avocado oil in a thin, steady stream while increasing speed. Continue until the aioli is thick and creamy.
- Refrigerate the aioli: Transfer the chipotle aioli to a container or squeeze bottle. Refrigerate while preparing the rest of the meal.
- Prepare the grill or oven: Preheat the grill to medium-high heat (around 400ºF) or preheat the oven to 400ºF.
- Season the fish: Mix smoked paprika, onion powder, garlic powder, ground cumin, sea salt, and avocado oil to form a spice mixture. Coat the fish fillets evenly with the spice blend.
- Cook the fish on the grill: Place spiced fish fillets on the preheated grill. Lower the heat to medium to maintain 350º-400ºF. Grill until the fish naturally releases from the grill grates, about 4-5 minutes on the first side, then flip and cook 2-3 minutes more until cooked through.
- Alternate cooking method – baking: Place the seasoned fish fillets on a baking sheet and bake at 400ºF for about 15 minutes or until the fish flakes easily at the edges and is just cooked through in the center.
- Serve: Plate the fish alongside the cabbage slaw and mango salsa. Drizzle with chipotle aioli and garnish with lime wedges, sliced avocados, and extra chopped cilantro as desired.
Notes
- Ensure the egg used for aioli is fresh and at room temperature for proper emulsification.
- If desired, substitute fish with any firm white fish such as cod, tilapia, or halibut.
- Adjust jalapeno in the mango salsa to your preferred spice level.
- For convenience and presentation, keep the chipotle aioli in a squeeze bottle.
- Cooking times for fish will vary depending on thickness; adjust accordingly to avoid overcooking.
