Fish Taco Bowls (Print Version)
# Ingredients:
→ Cilantro Dressing
01 -
1/2 cup roughly chopped cilantro
02 -
1/4 cup freshly squeezed lime juice
03 -
1 clove garlic, minced
04 -
1 tsp sea salt
05 -
2 tsp ground cumin
06 -
1/2 cup avocado oil or neutral tasting oil
→ Slaw
07 -
8 cups shredded savoy cabbage (1 pound)
08 -
2 cups shredded purple cabbage (5 ounces)
09 -
1/2 cup thinly sliced green onions
→ Mango Salsa
10 -
4 cups diced mango (from 4 Champagne mangos, 2 pounds)
11 -
1/4 cup chopped cilantro
12 -
1/4 cup minced red onion
13 -
1-3 tsp minced jalapeño
14 -
2 tbsp freshly squeezed lime juice
15 -
1/2 tsp sea salt
→ Chipotle Aioli
16 -
1 egg, room temperature
17 -
1/2 tsp sea salt
18 -
1 tbsp freshly squeezed lime juice
19 -
2 tsp chipotle powder
20 -
3/4 cup avocado oil
→ Grilled Fish
21 -
2 pounds white fish fillets
22 -
2 tsp smoked paprika
23 -
1 tsp onion powder
24 -
1/2 tsp garlic powder
25 -
1 tsp ground cumin
26 -
1 tsp sea salt
27 -
2 tbsp avocado oil
→ Toppings
28 -
Lime wedges
29 -
1-2 ripe avocados, sliced
30 -
Extra chopped cilantro
# Instructions:
01 -
Place cilantro, lime juice, garlic, sea salt, and cumin in a blender. Blend starting on low and increasing to medium speed as you add the oil. Blend just until the dressing is emulsified.
02 -
Toss the dressing with the shredded savoy cabbage, purple cabbage, and green onions. Set aside.
03 -
Combine diced mango, cilantro, red onion, jalapeño, lime juice, and sea salt. Stir until well mixed and season to taste.
04 -
Place egg, sea salt, lime juice, and chipotle powder in a blender. Start blending on low, gradually drizzling in avocado oil in a thin steady stream while increasing speed. Blend until thick and transfer to a container or squeeze bottle for serving.
05 -
Heat grill to 400°F over medium-high heat or preheat oven to 400°F.
06 -
Mix smoked paprika, onion powder, garlic powder, cumin, sea salt, and avocado oil. Coat fish fillets evenly with the spice mixture.
07 -
For grilling: Place fish on grill and reduce heat to medium (350°F-400°F). Grill until fish loosens from grate before turning, about 4-5 minutes on first side and 2-3 minutes on second side for 1/2-inch to 1-inch fillets. For baking: Bake fish until edges flake and center is just cooked through, about 15 minutes. Cooking time varies by thickness and type of fish.
08 -
Serve grilled fish with cabbage slaw, mango salsa, chipotle aioli, lime wedges, sliced avocado, and extra cilantro.
# Notes:
01 -
Use a room temperature egg for the aioli to help with emulsification.
02 -
Any firm white fish works well in this recipe, such as cod, mahi-mahi, or tilapia.