Blackened Fish Taco Bowls with Mango Salsa and Cilantro-Lime Rice
Posted: 03/18/22
Updated: 03/23/22
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These blackened fish taco bowls are a more traditional take on my super-popular Whole30 & paleo fish taco bowls. With mango salsa, cilantro-lime rice, creamy guacamole, red cabbage slaw, and a spicy chipotle aioli, this deconstructed dish is full of incredible flavors and mouth-watering ingredients.
What Makes This Recipe So Good
- There’s so much incredible flavor here. Bright mango salsa, tangy guacamole, citrusy lime rice, creamy chipotle aioli, and perfectly seasoned white fish, all tied together with a creamy chipotle aioli.
- This is honestly a super simple recipe. It looks complicated just because there are several components, but for the most part, you’re just stirring things together. The trickiest part is cooking the fish, but it doesn’t take any time at all really. Don’t let this one intimidate you – it’s totally worth the effort!
- Fish taco bowls can be eaten as-is for a sort of deconstructed burrito feel, or you can serve them with tortilla chips, lettuce cups, or warmed taco-size tortillas. A great option when everyone wants something a little different for dinner!
Chef’s Tips
- Fish doesn’t take long to cook at all – just 3 to 4 minutes per side – so be really careful not to overdo it! Overcooked fish can be tough and rubbery and dry. If you’re unsure, use a food thermometer. Fish is considered food safe when it reaches an internal temperature of 145° Fahrenheit.
- You’ll probably be tempted to skip the step where you massage the red cabbage with lime juice and salt. I mean, it can’t make that much of a difference, right? WRONG. Don’t skip it! The massage is how you get a really tender (but still crisp), super flavorful slaw.
More Fish Recipes You’ll Enjoy
- 15-Minute Fish Tacos (Made with Fish Sticks!)
- Baked Fish with Lemon-Garlic Butter
- Smoked Salmon Bagel Salad
- Air Fryer Tilapia
- Super Easy Salmon Patties
Blackened Fish Taco Bowls
A more traditional take on my Whole30 & paleo fish taco bowls, this recipe features blackened fish fillets, mango salsa, red cabbage slaw, cilantro-lime rice, and a creamy chipotle aioli for a simple but mind-blowingly flavorful meal.
fish taco bowls
Ingredients
- 2 teaspoons salt divided, plus more to taste
- 3 ½ tablespoons lime juice divided, plus more to taste
- ¼ cup chopped cilantro divided
- 6 tablespoons diced red onion ¼ cup + 2 tablespoons, divided
For the Blackened Fish
- 4 small white fish fillets cod, tilapia, or mahi mahi; approximately 1 ½ pounds
- 2 tablespoons taco seasoning store-bought or make your own
- 1 tablespoon cooking oil avocado, vegetable, or refined coconut oil
For the Guacamole
- 2 large avocados peeled, pit removed, diced
For the Chipotle Aioli
- ¼ cup mayonnaise
- ½ teaspoon garlic powder
- 1 teaspoon chipotle pepper powder
- 1-2 tablespoons half-and-half or milk; as needed, to thin aioli
For the Mango Salsa
- 1 large mango peeled, seeded, diced
For the Red Cabbage Slaw
- ¼ head red cabbage approximately 2 cups; sliced thin or shaved
For the Cilantro-Lime Rice
- 3 cups cooked rice
Equipment
- Small bowl
- Medium skillet
- 3 medium bowls
- potato masher or fork
- Food processor
Instructions
For the Blackened Fish
- Thoroughly cover all sides of fish fillets with taco seasoning and salt to taste.
- Heat cooking oil in medium skillet over medium heat. Once oil is hot, add fish and cook 3 to 4 minutes. Flip fish over and cook another 3 to 4 minutes, or until fish flakes easily. Be careful not to overcook.
- Remove fish fillets from skillet, squeeze ½ teaspoon lime juice over, and set fish aside.
For the Guacamole
- Add diced avocado, ¼ cup diced red onion, 2 tablespoons chopped cilantro, 2 teaspoons lime juice, and 1 pinch salt to medium bowl.
- Use fork or potato masher to combine all ingredients and mash to desired consistency. Taste and add more lime juice or salt as needed. Set aside.
For the Chipotle Aioli
- Add ¼ cup mayonnaise, ½ teaspoon garlic powder, 1 pinch salt, 1 teaspoon chipotle pepper powder, 1 tablespoon half-and-half (or milk), and ½ teaspoon lime juice to food processor bowl.
- Blend ingredients until smooth mixture is formed. Add more half-and-half as needed until desired texture is achieved. Taste and add more salt or lime juice if needed. Set aside.
For the Mango Salsa
- Add diced mango, 1 tablespoon cilantro, 2 tablespoons diced red onion, ½ tablespoon lime juice, and 1 pinch salt to medium bowl.
- Stir well to thoroughly combine and distribute ingredients. Taste and add more salt or lime juice as needed. Set aside.
For the Red Cabbage Slaw
- Add red cabbage, 1 tablespoon lime juice, and 1 teaspoon salt to medium bowl.
- Use hands to gently massage lime juice and salt into cabbage to tenderize, until purple juices are released. Set aside.
For the Cilantro-Lime Rice
- Add cooked rice, 1 tablespoon chopped cilantro, 1 tablespoon lime juice, and 1 pinch salt to medium bowl.
- Stir thoroughly to combine ingredients.
Assemble the Fish Taco Bowls
- Divide rice evenly into serving bowls. Divide red cabbage evenly into serving bowls. Place one fish fillet in each bowl, then top with guacamole, mango salsa, and chipotle aioli. Serve immediately.
Notes
- Make it Dairy Free: Replace the half-and-half/milk with coconut milk.
- Make it Whole30/Paleo: Check out my Whole30 Fish Taco Bowls recipe!
Nutrition Information
Serving Size: 1fish taco bowl, Calories: 669kcal, Protein: 41g, Fat: 33g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 1474mg, Potassium: 1302mg, Total Carbs: 57g, Fiber: 10g, Sugar: 11g, Net Carbs: 47g, Vitamin A: 1566IU, Vitamin C: 60mg, Calcium: 80mg, Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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