Description
Fresh, flavorful, and easy-to-make, these Fish Taco Slaw Bowls combine flaky white fish, crunchy slaw, juicy mango salsa, and smoky chipotle aioli for the perfect weeknight dinner.
Ingredients
Scale
- 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 3 cups shredded cabbage
- 1 cup shredded carrots
- 1 ½ cups fresh mango, diced
- ½ cup mayonnaise
- 3 tablespoons lime juice
Instructions
- Pat fish dry, brush with olive oil, season with chili powder, cumin, and paprika, then cook in a medium skillet until flaky.
- Prepare the slaw with shredded cabbage and carrots, toss with lime juice. Mix mango salsa with diced mango, red onion, and cilantro.
- Assemble bowls: layer slaw, top with fish, spoon mango salsa over, and drizzle with chipotle aioli. Serve immediately.
Notes
- Prepping slaw and salsa ahead saves time.
- Adjust chipotle aioli to reduce spice if needed.
- Serve with cilantro lime rice or tortilla chips for a complete meal.