This Fish Taco Bowl is heaven in your mouth. Imagine everything flavorful tequila lime fish topped with Mango Salsa and crunchy Fish Taco Slaw – Hello!!! If you're ready for a party in your mouth... Follow me!
This bowl will definitely satisfy your craving for fish tacos and it's so healthy and tasty.
I'm definitely a summer person! I wouldn't complain one bit if it could just be warm and sunshiny all year round.
Tequila, limes, and mangoes are summer flavors that warm my soul.
This Fish Taco Bowl takes me back to Baja every time. There are few things that I appreciate more than Baja-style Mexican food.
This healthy fish taco recipe was created with all of those vibrant flavors in mind.
What you'll love about this bowl
- Protein. This bowl has 35 grams of lean protein. That tasty marinade is just as good on grilled chicken if you're in the mood for some tequila lime chicken, too!
- Mango Salsa. The sweet and spicy Mango Salsa recipe takes this bowl to the next level! I make it all summer long and eat it on fish, shrimp, and grilled chicken. OMG, it's ridiculously good!
- Healthy. This meal prep bowl is not just healthy, it's ultra-healthy! You get crunchy tasty veggies + healthy fats from avocado + protein-packed fish + spicy-sweet mango salsa! Why eat anything else?
Recipe Notes
This healthy fish taco bowl has several parts to it.
- Tequila-Lime Fish. Tender fish marinated with tequila and lime juice. Grill, broil, on pan sear this fish.
- Mango Salsa. Fruit salsa adds a sweet and spicy flavor to this bowl.
- Fish Taco Slaw. This incredible fish taco slaw adds a great crunch to this bowl and an extra layer of spicy flavor.
What Goes Into a Fish Taco Bowl
Marinated Fish Ingredients
- Fish. I like cod for this recipe. You can use any white fish that you like. Halibut and Mahi Mahi are also great options.
- Tequila Lime Marinade. Tequila + limes
Taco Slaw Ingredients
- Veggies. Cabbage, green onions, and cilantro.
- Spices. Coriander, cumin, and oregano. (optional: crushed red pepper)
- Lime juice.
Mango Salsa Ingredients
- Mangoes.
- Veggies. Red onion, cilantro, serrano peppers.
Extra Toppings
- Creme Friache or Mexican Crema.
- Avocado
How To Make A Taco Bowl
Step 1: Make the Tequila-Lime Marinade.
I usually make my marinade in a zip-top bag and then add my protein to the bag. The bag is easy to store in the fridge until you are ready to cook. Do not marinate the fish for more than a few hours.
GEEK WISDOM: Shrimp and chicken handle freezing really well in this marinade. Make an extra batch, freeze it, and voila! Dinner for next week is already done.
Step 2: Make the Fish Taco Slaw
Quarter the cabbage along with core. Slice out the core. Slice each quarter of the cabbage relatively thinly.
I like to use a mandoline slicer to make quick work of this cabbage slaw. Store-bought shredded cabbage is a quick alternative!
Step 3: Make the Mango Salsa
Simply dice the mangos, onions, peppers, and cilantro in a small bowl. Add a squeeze of lime juice and toss.
Step 4: Cook the Fish
You can grill, broil, or pan sauté the fish in this recipe. Most often I bake it because it's just too easy!
- BROIL: Broil for 8 to 10 minutes. I always line my sheet pan with parchment paper OR aluminum foil to make cleanup a breeze.
- PAN SAUTE: To sauté your fish, heat a heavy-bottomed pan to medium-high heat. Add a few teaspoons of oil. (I like to use coconut or avocado oil for this recipe. If you're baking, olive oil will work fine.) Pan sear the fish for 3 minutes, flip and cook an additional 3 minutes.
- GRILL: Heat your grill to medium-high heat. Make sure the grates are well-oiled. Grill the fish for 2 minutes, flip it, and finish cooking on the second side for 2 to 3 more minutes. The fish should just start to flake when it is done.
Step 5: Assemble the Meal Prep Bowl.
Add a few handfuls of greens and between a half cup and a cup of the Mexican Slaw to large individual salad bowls.
Add the fish and the rest of your desired toppings.
Finish with a drizzle of creme fraiche.
Serve with extra lime wedges and tortilla chips.
FAQs and Expert Tips
When you pick a mango, the flesh should be firm. The color of the mango isn't always the best indicator of a mango's ripeness.
Press on the mango very gently. The fruit should give a little but not be too mushy.
Smell the mango and see if has a mango aroma too it. This is often the best indicator of really ripe mangos.
See the Individual Recipes
More Healthy Bowls
Meal prep is kind of my jam! Check out my entire section on meal prep recipes. Just a few of my favorites are:
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Fish Taco Bowl with Mango Salsa
Ingredients
- 24 ounces cod filet cut into 4 pieces
Tequila Lime Marinade
- 1 shot tequila
- 1 lime juiced
- 1 to 2 tablespoons fresh cilantro minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Mango Salsa
- 1 mango diced
- 1 serrano peppers minced
- ¼ red onion finely diced, about 3 tablespoons
- 1 tablespoon fresh cilantro finely minced
- 1 teaspoon avocado oil
- ½ lime juiced
- ½ teaspoon salt
Creme Fraiche
- ¼ cup creme fraiche*
- ½ lime juiced
Mexican Slaw
- 2 cups green cabbage finely sliced
- 2 cups red cabbage finely sliced
- 2 tablespoons fresh cilantro minced
- 2 scalliions sliced, green parts only
- 1 teaspoon avocado oil
- 1 teaspoon red wine vinegar
- ⅛ teaspoon cumin
- ⅛ teaspoon coriander
- ⅛ teaspoon crushed red pepper
- ⅛ teaspoon oregano
- ¼ teaspoon salt
Bowl Fixin's [optional extras]
- 2 avocados
- 4 radishes julienned
- 8 cups mixed greens
Instructions
Tequila-Lime Fish
- Add all the ingredients for the Tequila-Lime Marinade to a glass or plastic (non-reactive) dish or a zip-top bag.
- Add the fish and marinate up to a few hours.
- To Cook: Broil until the fish is slightly brown and firm to touch, 8-10 minutes. Alternatively, grilling this fish is also an option.
Mango Salsa
- Add all ingredients to a medium glass or plastic (non-reactive) bowl. Toss and let set while everything else is prepared.
Mexican Slaw
- Add all ingredients to a medium glass or plastic (non-reactive) bowl. Toss and let set while everything else is prepared.
Assemble the Meal Prep Bowl
- Add a few handfuls of greens and between half a cup and a cup of the Mexican Slaw to large individual salad bowls.
- Add the fish and the rest of your desired toppings.
- Finish with a drizzle of creme fraiche.
- Serve with extra lime wedges and tortilla chips.
