I’m not gonna lie. This Beast Bowl is heaven in your mouth. Tequila Lime Fish Taco Bowl with Mango Salsa – Hello!!!
Tequila-lime fish is one of those flavors that screams Summer!
This tequila lime fish taco bowl is everything that you want in fish tacos in a healthy fish taco bowl.
Sweet and spicy mango salsa is another one. This Beast Bowl features both of those flavors and it’s a winning flavor combo.
The mango salsa is the bomb!
It’s just the right amount of fruity and spicy.
Mexican cabbage slaw adds crunch and flavor to this amazing combination.
All of these components are absolutely delicious in their own right. But when you put them together in a beast bowl it is food love ❤️ in a bowl.
I also did a Vegan Version of this bowl. My daughter is home again and it’s time to get crackin’ with more vegan adaptions.
Vegan Version:
Of course, I left out the fish and cream fraiche. But everything else worked in this vegan taco Beast Bowl. I added some brown rice and refried beans to replace the main protein.
The magic of the beast bowl is that it’s so adaptable. Once you get in the habit of building these bowls you can just tweak it anyway you like. If you need a refresher on the beast bowl formula. Here it is.
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Tequila Lime Fish Taco Beast Bowl
Ingredients
Tequila Lime Fish
- 24 ounces cod filet cut into 4 pieces
- 1 shot tequila
- ½ lime juiced
- 1 tbsp fresh cilantro minced
- ½ tsp salt
- ¼ tsp black pepper
Mango Salsa
- 1 mango diced
- 1 jalapeno pepper minced
- ¼ red onion finely diced
- 2 tbsp fresh cilantro finely minced
- 1 tsp avocado oil
- ½ lime juiced
- ½ tsp 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 tbsp fresh cilantro minced
- 1 tsp avocado oil
- 1 tsp red wine vinegar
- ⅛ tsp cumin
- ⅛ tsp coriander
- ⅛ tsp crushed red pepper
- ⅛ tsp oregano
- ¼ tsp salt
Bowl Fixin's
- 2 avocados
- 4 radishes julienned
- 8 cups mixed greens
- Mexican slaw
- mango salsa
- creme fraiche*
Instructions
Tequila Lime Fish
- Add all the ingredients to a glass or plastic (non-reactive) dish.
- Marinate for 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 Beast Bowl
- Add greens and slaw to large individual.salad bowls.
- Add fish and the rest of your desired toppings.
- Finish with a drizzle of creme fraiche.
- Serve with extra lime wedges and tortilla chips.
