All the best fish taco flavors turned into a bowl comfort food!
1/2 cup roughly chopped cilantro
1/4 cup freshly squeezed lime juice
1 clove garlic, minced
1 Teaspoon sea salt, or to taste
2 Teaspoons ground cumin
1/2 cup avocado oil, or neutral tasting oil of your choice
10 cups shredded savoy cabbage, 1 pound
4 cups shredded purple cabbage, 10 ounces
3/4 cup thinly sliced green onions
4 cups diced ripe mango, from 4 Champagne mangos, 2 pounds
1/4 cup chopped cilantro
1/4 cup minced red onion
1–3 Teaspoons minced jalapeno, to taste
2 Tablespoons freshly squeezed lime juice
1/2 Teaspoon sea salt, or to taste
1 very fresh egg, room temperature, see notes
1/2 Teaspoon sea salt
1 tablespoon freshly squeezed lime juice
2 Teaspoons chipotle powder
3/4 cup avocado oil
6 fish fillets, or 1 1/2 pounds white fleshed fish, see notes
2 Teaspoons smoked paprika
1 Teaspoon onion powder
1/2 Teaspoon garlic powder
1 Teaspoon ground cumin
1 Teaspoon sea salt
2 Tablespoons avocado oil
1–2 ripe avocados, sliced
Extra chopped cilantro
For the cilantro dressing, place all the ingredients in a blender. Blend starting on low and increasing to medium speed until the dressing is emulsified but small bits of cilantro still remain.
Toss the dressing together with all the slaw ingredients, and set the finished slaw aside.
For the mango salsa, stir together all the ingredients until combined. Taste to adjust the salt to your taste, and set the salsa aside for the flavors to meld.
To make the chipotle aioli, place the egg into a blender along with the sea salt, lime juice, and chipotle powder. Start blending on low, and drizzle the avocado oil in a thin steady stream, increasing the speed as you go.
Keep blending while you continue to add the oil until the chipotle aioli has become quite thick. Transfer the aioli from the blender to a container to refrigerate while you finish the recipe. I like to place mine in a squeeze bottle for convenience and for presentation.
Next make sure you have your toppings prepared, and heat the grill over medium high heat until it reaches around 400ºF.
While the grill heats, mix together all the spices for the fish with the avocado oil. Then evenly coat the fish with the spice mixture. When the grill is preheated, place the fish fillets on the grill and lower the heat to medium to maintain a temperature between 350º-400ºF.
Grill just until the fish loosens from the grill before turning. My fillets were about 1/2″ on the thin side and 1″ on the thickest part. They took 4-5 minutes for the first side, and 2-3 for the second. The cooking time will vary depending on thickness of fillet.
When the fish is finished cooking, serve with the slaw, mango salsa, chipotle aioli, and toppings of choice.
This recipe contains raw egg which is not considered suitable for certain people. If this is of concern to you, use your choice of mayo with the lime juice and chipotle powder mixed in in place of the homemade aioli.
My favorite fish for fish tacos in order are, halibut (awesome but pricey), Alaskan cod, and rockfish. Ono, any type of tuna, and mahi mahi are all great as well.
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Keywords: Fish Taco Bowls, Fish Taco Bowl Recipe, Whole30 Fish Taco Bowls, Fish Taco Bowls Paleo