Happy Sunday, meal preppers! It’s been a rainy few days in northern Virginia, so I’m ready for sunshine in a bowl with these Fish Taco Bowls. I love how colorful and fresh they are – they’ll transport you directly to the beach with tropical mango, creamy avocado, and gorgeous mahi mahi. Believe it or not, these bowls work great for meal prep too! Just be sure to use plenty of lime juice on the mango avocado salsa to keep the avocado from getting brown and mushy.
Here’s what you’ll need for this recipe:
- Mahi mahi fillets – I used frozen mahi mahi fillets from Wegmans. They sell it in 2 lb bags of individually wrapped 6 oz fillets, which are a perfect serving size for this recipe. If you’d prefer, you can always opt for a different type of white fish like halibut, snapper, or tilapia. I personally prefer mahi mahi because it’s meaty like swordfish (but flakier and more tender) and pretty mildly flavored, with a slight sweetness. It also holds up really well in meal prep!
- Spices – A mixture of chili powder, smoked paprika, cumin, salt, and pepper help give the mahi mahi a bold flavor. These are some of the same spices that are used when blackening fish in a skillet, so you get a similar flavor profile without the smoke.
- Mango – I am such a sucker for a perfectly ripe mango and always add it to my poke and burrito bowls when I can. It gives the whole bowl such a bright, tropical feel. The sweetness is perfect with the spiced mahi mahi! Plus they’re a great source of fiber, antioxidants, and vitamin C.
- Avocado – Avocado is used two different ways in this recipe. First, it’s used as part of a really simple mango and avocado salsa. Second, it’s blended into an avocado lime crema that’s drizzled over the whole bowl. Avocados are a great source of healthy fat, fiber, and potassium.
- Red cabbage – Not only does red cabbage add great color to this dish, it’s also a great way to get your veggies in without distracting from the other big flavors here. Raw cabbage can be a bit tough to eat, so I recommend tossing it with a bit of sugar, lime juice, and salt to tenderize it and add a bit of flavor.
- Sugar – You just need a little bit of sugar to help tenderize the cabbage and turn it into a simple slaw instead of plain old raw cabbage.
- Lime juice – Used in several parts of this dish, lime juice is essential for the acidity to help balance out the flavors, preserve the avocado, and boost the bright tropical flavors.
- Cilantro – If you’re into cilantro (I know some of you hate it), you can use it in the mango and avocado salsa or just use it on top of the final dish for garnish and flavor. You can also blend some into your avocado lime crema if you’d like!
- Rice – I like to use brown basmati rice as a base to this bowl, but any rice will do! If you don’t want to use rice, you can opt for cauliflower rice or skip it all together.
Here are some items I used to make this recipe a success. Note: these are Amazon Affiliate links.
Fish Taco Bowls
- 24 oz mahi mahi
- 2/3 cup Lundberg Organic Brown Jasmine Rice (121 grams)
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp each: salt and pepper
- 1 tsp olive oil
- Optional: pickled jalapeños
Mango Avocado Salsa
- 1 1/2 medium mangos, peeled and chopped (330 grams)
- 1 small avocado, chopped (150 grams)
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice (1 fl oz)
- 1/4 tsp salt
- 10 oz red cabbage, shredded (283 grams)
- 2 tbsp lime juice (1 fl oz)
- 1/2 tbsp sugar (6 grams)
- 1/2 tsp salt
Avocado Lime Crema
- 1/2 small avocado (75 grams)
- 1/2 cup plain non-fat Greek yogurt (4 fl oz)
- 2 limes, juiced
Prepare rice, mango avocado salsa, and cabbage slaw.
Get the rice started first, cooking according to package directions.
Combine all slaw ingredients in a bowl and toss to coat evenly. Set aside.
Combine all salsa ingredients in a bowl and toss gently to coat mango and avocado evenly. Set aside.
Pat fish filets dry with paper towels. Rub with olive oil, then season with chili powder, smoked paprika, cumin, salt and pepper. Arrange in a single layer on a foil lined baking sheet.
Set oven to broil. Once heated, broil fish for 3 minutes. Flip and bake for an additional 8-10 minutes or until internal temperature reaches 130°.
Prepare avocado lime crema.
While the fish cooks, add all avocado lime crema ingredients to a food processor and blend until smooth.
Add rice and cabbage slaw as a base to the bowl, then top with mango avocado salsa, pickled jalapeños (if desired), and cooked mahi mahi. Top with avocado lime crema.
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