Fish Taco Bowls

I really have a weak spot for fish tacos and these Fish Taco Bowls hit all the spots! Made with the easiest blackened mahi mahi, cilantro slaw, pickled onions and the best zesty chipotle lime drizzle that is essential for any kind of fish taco! 

About This Recipe

These Fish Taco Bowls have it all—spice, crunch, and a zesty kick! Made with the easiest air fryer blackened mahi mahi, a crisp cilantro lime slaw, and a creamy chipotle lime sauce, this dish is a deconstructed take on classic fish tacos, perfect for tasty lunch, quick weeknight dinner or your weekly meal prep.

Let me tell you… if you haven’t tried air frying your fish yet, you’re missing out! It’s my favorite way to cook fish and makes the mahi mahi perfectly flaky with a smoky crust every time! Add the mahi on top of a bed of the cilantro slaw and drizzle of creamy sauce to create the perfect balance of tangy, creamy, and spicy flavors. 

Serve it over rice or cauliflower rice for a satisfying, taco-inspired bowl that’s as nutritious as it is delicious!

Ingredients and Substitutions

• Mahi mahi: I buy frozen mahi mahi filets from Costco that are individually wrapped. I simply throw them in a bowl of warm water to thaw in thirty minutes or so. If you’re in a pinch, even five minutes of thawing under warm water will soften them enough to chop and season well.
• Seasonings: cumin, paprika, chili powder, brown sugar, garlic powder, kosher salt, and black pepper
• Shredded cabbage: I always grab a bag of shredded cabbage for convenience but you can also shred your own if you prefer. I would recommend running it through the food processor so it gets super chopped if chopping your own.
• Fresh cilantro and green onions: For added freshness and flavor in the cilantro slaw! 
• Jalapeno: Make sure to deseed before chopping. You can also omit if spice isn’t your thing! 
• Lime juice: Fresh lime juice ALWAYS! The store-bought juice just doesn’t taste the same or bring the same amount of freshness to these bowls.
• Greek yogurt: I used non-fat Greek yogurt. You can also sub for dairy-free sour cream of yogurt if needed. Or use more lite mayo.
• Lite mayo: I love the the combination of lite mayo (for creaminess) and nonfat Greek yogurt (for protein) in my dressings but you can use all greek yogurt if you prefer or want to keep macros lower.
• Chipotle peppers: I use chipotle peppers in adobo sauce OFTEN! I recommend blending a can upon opening, and storing that in your fridge in a small container or jar so you can scoop from it when needed. It lasts for weeks! 
• For the bowls: brown rice, cherry tomatoes, avocado, radishes, pickled onions (or regular red onion), and cotija cheese 

Dietary Adaptations 

Dairy-free: To make dairy-free, use dairy-free greek yogurt or sour cream (or sub for more lite mayo) and omit the cotija cheese.

How To Make

1. Preheat your air-fryer to 400 OR if using the oven, turn it to broil. (I use the high setting but that could depend on your broiler. Low works too). Chop the mahi mahi filets into cubes and season liberally. For a shortcut, feel free to use your favorite store bought blackening seasoning. Be generous! Give the fish a light mist of olive oil and air fry OR broil on a sheet pan for five minutes. That’s all!
2. Toss all slaw ingredients together in a bowl and set aside. Add the chipotle lime sauce ingredients to a jar and shake well.
3. Build bowls. Each bowl should have: 160g slaw, 50g cooked rice, 119g cooked fish, 80g cherry tomatoes, 20g avocado, 10g radishes, 15g red onion, 10g cotija cheese, and 35g chipotle drizzle. Enjoy!

Helpful Tips

1. Fish: I buy frozen mahi mahi filets from costco that are individually wrapped. I simply throw them in a bowl of warm water to thaw in thirty minutes or so. If you’re in a pinch, even five minutes of thawing under warm water will soften them enough to chop and season well. Check after five minutes and if not done, add 2-3 more.
2. Chipotle peppers: I use chipotle peppers in adobo sauce OFTEN! I recommend blending a can upon opening, and storing that in your fridge in a small container or jar so you can scoop from it when needed. It lasts for weeks! 
3. Low carb: If you want to make these bowls lower carb, you can easily sub the brown rice for cauliflower rice or do half and half if you still want the delicious, chewiness of the brown rice for a few less carbs! 

For More Delicious Recipes

• Air Fryer Fish Tacos
• Blackened Fish Bowls with Cilantro Pepita Sauce
• Blackened Fish Sandwich
• Macro-Friendly Spicy Shrimp Taco Bowl

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