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Fish Taco Slaw Bowls with Mango Salsa and Chipotle Aioli

Fish Taco Slaw Bowls with Mango Salsa and Chipotle Aioli

Description

These Fish Taco Slaw Bowls deliver ALL the flavor of traditional tacos but swap the tortilla for fresh slaw and juicy mango salsa – perfect for a no-mess, no-fuss summer dinner that still feels like a fiesta.

Ingredients

Scale
  • 1½ pounds (680g) firm white fish fillets (cod, mahi-mahi, or tilapia)
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) lime juice
  • 2 teaspoons (10g) chili powder
  • 1 teaspoon (5g) ground cumin
  • ½ teaspoon (2.5g) garlic powder
  • ½ teaspoon (2.5g) salt
  • 4 cups (240g) shredded cabbage (green, purple, or a mix)
  • 1 cup (110g) shredded carrots
  • ¼ cup (15g) chopped cilantro
  • 2 tablespoons (30ml) lime juice
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) honey or agave
  • ½ teaspoon (2.5g) salt
  • 2 ripe mangoes, diced (about 2 cups/320g)
  • ½ red onion, finely diced (about ½ cup/80g)
  • 1 jalapeño, seeded and minced
  • ¼ cup (15g) chopped cilantro
  • 1 tablespoon (15ml) lime juice
  • Pinch of salt
  • ½ cup (120g) mayonnaise
  • 2 tablespoons (30ml) lime juice
  • 1–2 chipotle peppers in adobo sauce
  • 1 garlic clove, minced
  • ¼ teaspoon (1.25g) salt
  • 2 cups (370g) cooked rice or cauliflower rice
  • 1 avocado, sliced
  • Lime wedges
  • Additional cilantro

Instructions

  1. Make the chipotle aioli by blending mayonnaise, lime juice, chipotle peppers, garlic, and salt in a food processor until smooth. Refrigerate until ready to use.
  2. Prepare the mango salsa by combining diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Cover and refrigerate.
  3. Mix the slaw by combining cabbage, carrots, and cilantro in a large bowl. Whisk together lime juice, olive oil, honey, and salt, then pour over cabbage and toss well.
  4. Season fish fillets with chili powder, cumin, garlic powder, and salt. Drizzle with olive oil and lime juice.
  5. Cook fish in a hot skillet for 3-4 minutes per side until it flakes easily. Transfer to a plate and break into chunks.
  6. Assemble bowls by dividing rice among four bowls. Top with slaw, fish chunks, mango salsa, and sliced avocado.
  7. Drizzle with chipotle aioli, garnish with cilantro, and serve with lime wedges.

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Find it online: https://cookingcircuit.com/fish-taco-slaw-bowls-with-mango-salsa-and-chipotle-aioli/