Fish Taco Bowls

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All the best fish taco flavors turned into a bowl comfort food!

Prep Time30

Cook Time10

Total Time40

Author : Kari Peters

Cuisine: Mexican

Servings: servings

Calories: 625kcal

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, 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 6 white fleshed fish, 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

For the cilantro dressing, place all the ingredients except the oil in a blender. Blend starting on low and increasing to medium speed as you add the oil. Blend just until the oil has been added and the dressing is emulsified.
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. Season to taste with sea salt, and set the salsa aside.
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. Or preheat the oven to 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.
Or you can bake the fish in the oven until it begins to flake on the edges and is just done in the center, about 15 minutes. Timing varies depending on the thickness of the fillets and type of fish chosen.
When the fish is finished cooking, serve with the slaw, mango salsa, chipotle aioli, and toppings of choice.

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Notes

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, about 3/4 cup 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.

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