fish taco bowls

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

Fish Taco Slaw Bowls with Mango Salsa and Chipotle Aioli

cilantro

lime juice

garlic,

Teaspoon sea salt,

Teaspoons cumin

avocado oil,

savoy cabbage, 1 pound

purple cabbage, 10 ounces

green onions

mango,

red onion

1-3 Teaspoons minced jalapeno, to taste

Tablespoons lime juice

egg, room temperature, see notes

Teaspoon sea salt

Teaspoons chipotle powder

avocado oil

fish fillets,

Teaspoons smoked paprika

onion powder

Teaspoon garlic powder

Teaspoon cumin

Tablespoons avocado oil

Lime wedges

avocados,

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&#8243; on the thin side and 1&#8243; 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.

So so delicious! Had it Thursday night, we ate all the fish but had plenty of rest. So Friday night, we made more fish. I could eat this ever week!

This was amazing! I'm not a huge cabbage or fish fan, but I loved this recipe. The aioli was so delicious. We're trying to eat healthier and actually made this on a camping trip. I premade the dressing and aioli, and shredded the cabbages before our trip. We were eating fancy at the campsite! I'm making it again this weekend for other family members.  Two thumbs up! Thanks for sharing!

Spicy Fish Taco Bowls with cilantro lime slaw - crispy, fresh, and SO yummy! quinoa, slaw, avocado, and crispy fish!

Spicy Fish Taco Bowls with Cilantro Lime Slaw

water

cilantro leaves

garlic

salt

limes

sour cream, Greek yogurt,

purple and green cabbage

quinoa

flour

EACH cumin and chili powder

cayenne pepper

EACH butter and olive oil

avocado, pepitas, cotija cheese, lime wedges,

SLAW

Pulse the slaw ingredients (in order, starting with oil and ending with lime juice) until chopped/chunky. Add the sour cream and pulse again until just combined (you don&#8217;t want it totally smooth green &#8211; just like an herb-loaded creamy sauce). Toss the sauce with the cabbage. Let it sit in the fridge while you prep the other ingredients.

QUINOA

Prepare the quinoa according to package directions.

FISH

Pat the cod dry with paper towels and cut into bite-sized pieces. Combine the flour, spices, and salt in a shallow dish. Heat the oil and butter in a large skillet over medium high heat. Dredge each piece of fish in the flour and add to the hot pan, frying for a few minutes on each side. When the fish is golden brown, remove from pan and sprinkle with the salt.

SERVING

Plate each dish with a scoop of quinoa, a few pieces of fish, a scoop of cilantro lime slaw, and avocado or any other extra toppings you like. Serve with lime wedges and additional salt as needed.

Omg!! This recipe is amazing. Made them using shrimp and it was easy to make and had so much flavor. My partner and I topped the tacos with the coleslaw, quinoa, avocado, cheese, and takis. Sooo good! Saved this recipe to have for life. No substitikns were needed, only on the change of protein.

Been looking forward to this recipe since the snap &lt;3 I need all that color in my life and if those are the plates you mentioned from that girl&#039;s Etsy shop then I need to get my hands on &#039;em!

Lindsay, I TOTALLY know what you mean when you said that sometimes cooking is hard. My goodness, I have those days... Or months, let's be honest. It gets tough, guuuuurl. Don't even get me started!  
P.S. I love that you updated this recipe from "800 years ago." LOLOL. Taco bowls + cilantro lime slaw = heaven. YUM. I mean, pinch of yum. ;)

I made this tonight for dinner and it was amazing! Thank you.

Don&#x27;t be scared by the long ingredient list! These fish taco bowls actually come together pretty quickly and are simple enough to prepare! This fish turns out so flavorful and that fish taco slaw and fish taco sauce really make for a tasty dish.

Fish Taco Bowls

cod each)

cumin

chili powder

garlic powder

Olive oil

sour cream

mayonnaise

Cholula hot sauce

garlic salt

coleslaw mix

cilantro (chopped)

olive oil

cilantro lime cauliflower rice

tomatoes

onion

Cilantro (for garnish)

Pat the fish dry with paper towels and then season both sides with the cumin, chili powder, salt, and garlic powder. 

Heat a non-stick skillet over medium heat and swirl in a bit of olive oil to coat the pan. 

Once the oil is hot, add the fish to the skillet and cook for 3 minutes. Carefully flip the fish over and cook for an additional 2-3 minutes or until fish easily flakes with a fork. 

Set fish aside.

To make the fish:

While the fish is cooking, whisk together all ingredients for the sauce until smooth. 

To make the sauce: 

Add all of the ingredients to a large bowl and stir to combine.

Taste and add additional lime juice or salt, as desired.

To make the slaw:

Divide the cauliflower rice between 4 bowls. Arrange the fish, coleslaw, red onion, and tomatoes over the cauliflower rice.

Drizzle the sauce evenly over the bowls. Sprinkle with red onion and cilantro.

Serve immediately.

To serve: 

https://content.jwplatform.com/videos/p8dAmvZE.mp4

These low carb fish taco bowls are made with seasoned pan-fried fish and homemade slaw served over cauliflower rice with veggies and a creamy fish taco sauce! These taco bowls have a few different components to them, but everything comes together easily and this meal packs in loads of big, bold flavor!

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Top 3 fish taco bowls recipes from across the web

The most viewed fish taco bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fish Taco Slaw Bowls with Mango Sal...

Spicy Fish Taco Bowls with Cilantro...

Fish Taco Bowls

The most viewed fish taco bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine