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–+ servings

Blackened Fish Taco Bowls

mylifeinbalancegroup.com/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 minutes
Cook 15 minutes
Total 35 minutes
Recipe Makes (Approximate): 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.

Recipe 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 (Approximate)

Serving Size: 1fish taco bowlCalories: 669calProtein: 41gFat: 33gSaturated Fat: 5gTrans Fat: 1gCholesterol: 92mgSodium: 1474mgPotassium: 1302mgTotal Carbs: 57gFiber: 10gSugar: 11gNet Carbs: 47gVitamin A: 1566IUVitamin C: 60mgCalcium: 80mgIron: 2mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/fish-taco-bowls/