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.

Prep: 20

Cook: 15

Total: 35

Yield:4 fish taco bowls

Equipment

Small bowl
Medium skillet
3 medium bowls
potato masher or fork
Food processor

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

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

Recipe By:Cheryl Malik