Description
This dish brings all the flavor of classic fish tacos—without the mess of tortillas. I still remember how light and satisfying it felt the first time I made it: the smoky grilled fish, crunchy slaw, sweet mango salsa, and that creamy chipotle aioli. It’s a bowl full of sunshine, perfect for dinner or meal prep.
Ingredients
Cilantro Dressing:
½ cup chopped cilantro
¼ cup fresh lime juice
1 clove garlic, minced
1 tsp sea salt
2 tsp ground cumin
½ cup avocado oil
Slaw:
8 cups shredded savoy or green cabbage
2 cups shredded purple cabbage
½ cup thinly sliced green onions
Mango Salsa:
4 cups diced mango
¼ cup chopped cilantro
¼ cup minced red onion
1–3 tsp minced jalapeño
2 tbsp lime juice
½ tsp sea salt
Chipotle Aioli:
1 egg (room temp)
½ tsp sea salt
1 tbsp lime juice
2 tsp chipotle powder
¾ cup avocado oil
Grilled Fish:
2 lbs white fish fillets (like cod, halibut, or snapper)
2 tsp smoked paprika
1 tsp onion powder
½ tsp garlic powder
1 tsp ground cumin
1 tsp sea salt
2 tbsp avocado oil
Toppings:
Lime wedges
1–2 ripe avocados, sliced
Extra cilantro
Instructions
Mix cilantro dressing in a blender.
Toss slaw ingredients with dressing.
Combine mango salsa ingredients in a bowl.
Blend aioli ingredients until creamy.
Rub fish with spices and grill until flaky.
Assemble bowls with slaw, grilled fish, salsa, avocado, aioli, and lime.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 520 per serving
- Sodium: 600mg per serving
- Fat: 36g per serving
- Carbohydrates: 22g per serving
- Fiber: 6g per serving
- Protein: 32g per serving