Fish Taco Bowls

5 from 1 vote

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!

Prep Time25

Cook Time5

Total Time30

Course: Bowl

Cuisine: Mexican

Keyword: fish taco bowls

Servings:

Calories: 389kcal

Author: Lillie

Ingredients

Blackened Mahi Mahi

5 mahi mahi filets cut into cubes (560)
2 tsp cumin
2 tsp paprika
2 tsp chili powder
2 tsp brown sugar
1 tsp Garlic
1 tsp kosher salt
1/2 tsp Pepper
1 tsp. Olive oil 5g

Cilantro Lime Slaw

1 lb bag shredded cabbage 448g
2 cups cilantro chopped (80g)
½ cup green onions chopped (60g)
1 jalapeño 20g
3 Tbsp. lime juice 45g
½ tsp salt

Chipotle Lime Sauce

¼ cup nonfat Greek yogurt 60g
2 Tbsp. lite mayo 30g
1 Tbsp. canned chipotle peppers in adobo sauce* 15g
1 frozen garlic cube or minced clove (5g)
1 Tbsp. lime juice 15g
1 Tbsp. water or extra if you want it thinner; 15g
⅛ tsp salt

Bowls

1 cup cooked brown rice 200g
2 cups cherry tomatoes halved (320g)
⅔ cup avocado chopped (80g)
½ cup radishes sliced (40g)
½ cup red onion sliced thin (pickled is best but raw will work!; 60g)
⅓ cup cotija cheese 40g

Instructions

Blackened Mahi Mahi

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.

Cilantro Lime Slaw

Toss all slaw ingredients together in a bowl and set aside.
Add the chipotle lime sauce ingredients to a jar and shake well.

Assemble Bowls

Each bowl: 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!

Notes

*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!

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.

Search: Lillie Eats and Tells Fish Taco Bowl

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