Name: Fish Taco Slaw Bowls with Mango Salsa and Chipotle Aioli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (such as cod or tilapia); 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; Salt and pepper, to taste; 3 cups shredded cabbage (green or purple); 1/2 cup shredded carrots; 1/4 cup chopped cilantro; 1 tablespoon apple cider vinegar; 1 tablespoon olive oil; 1 teaspoon lime juice; Salt and pepper, to taste; 1 ripe mango, peeled and diced; 1/4 cup red onion, finely diced; 1/4 cup chopped cilantro; 1 tablespoon lime juice; Salt and pepper, to taste; 1/2 cup mayonnaise; 1 tablespoon lime juice; 1–2 teaspoons chipotle in adobo sauce (adjust to taste); 1 teaspoon garlic powder; Salt, to taste; 4 bowls or tortillas; Lime wedges (optional)

Jump to Recipe·Print Recipe

Fish Taco Slaw Bowls with Mango Salsa and Chipotle Aioli a vibrant, flavor-packed bowl that brings together flaky seasoned fish, crunchy slaw, juicy mango salsa, and smoky chipotle aioli. This dish is fresh, colorful, and full of bold contrasts that make every bite exciting. Whether I'm craving something light but satisfying or looking for a quick meal with a tropical twist, this recipe always hits the spot.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Fish:

1 lb white fish fillets (such as cod or tilapia)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

¼ teaspoon garlic powder

Salt and pepper, to taste

For the Slaw:

3 cups shredded cabbage (green or purple)

½ cup shredded carrots

¼ cup chopped cilantro

1 tablespoon apple cider vinegar

1 tablespoon olive oil

1 teaspoon lime juice

Salt and pepper, to taste

For the Mango Salsa:

1 ripe mango, peeled and diced

¼ cup red onion, finely diced

¼ cup chopped cilantro

1 tablespoon lime juice

Salt and pepper, to taste

For the Chipotle Aioli:

½ cup mayonnaise

1 tablespoon lime juice

1–2 teaspoons chipotle in adobo sauce (adjust to taste)

1 teaspoon garlic powder

Salt, to taste

For Serving:

4 bowls or tortillas

Lime wedges (optional)

Directions

Prepare the Fish:

I start by heating a grill or skillet over medium-high. Then I drizzle olive oil over the fish and season with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. I cook the fillets for 3–4 minutes per side until they’re cooked through and flake easily. Once done, I remove them from the heat and let them rest.

Make the Slaw:

In a big bowl, I mix the cabbage, carrots, and cilantro. Separately, I whisk together apple cider vinegar, olive oil, lime juice, salt, and pepper, then pour it over the veggies. I give it a good toss and set it aside.

Make the Mango Salsa:

In another bowl, I combine mango, red onion, cilantro, lime juice, salt, and pepper. A quick toss and it’s ready to go.

Prepare the Chipotle Aioli:

I stir together mayonnaise, lime juice, chipotle in adobo, garlic powder, and salt until smooth and creamy.

Assemble the Bowls:

I divide the slaw between four bowls, top each with fish, a scoop of mango salsa, and a drizzle of chipotle aioli.

Serve:

A squeeze of lime over the top makes it even better. I serve it right away for the freshest flavor.

Servings and timing

This recipe makes 4 servings.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Calories per serving: approximately 350 kcal

Variations

Tortilla Style: I sometimes serve the components in corn tortillas for a more traditional taco feel.

Grilled Shrimp Substitute: When I want a twist, I swap the fish for grilled shrimp or even tofu for a vegetarian version.

Spicy Kick: I add sliced jalapeños or an extra spoon of chipotle to up the heat.

Creamy Slaw: For a richer slaw, I mix in a tablespoon of Greek yogurt or sour cream.

Tropical Salsa: I occasionally mix in diced pineapple or avocado with the mango for a different flavor profile.

Storage/Reheating

If I’m meal prepping, I store each component separately in airtight containers in the fridge. The fish, slaw, and mango salsa each last about 2–3 days. The chipotle aioli keeps for up to a week. To reheat the fish, I use a skillet over medium heat or a quick zap in the microwave for 30 seconds to 1 minute. I avoid reheating the slaw and salsa—they’re best served cold and fresh.

FAQs

How can I make this recipe dairy-free?

This recipe is naturally dairy-free since the chipotle aioli is mayo-based. I just make sure the mayonnaise I use is dairy-free.

Can I bake the fish instead of grilling?

Yes, I bake the seasoned fish at 400°F (200°C) for about 10–12 minutes or until it flakes easily. It’s a great option when I don’t want to use the stove.

What kind of fish works best?

I prefer using white fish like cod, tilapia, or mahi-mahi. They’re mild, flaky, and cook quickly—perfect for this dish.

Can I use pre-made slaw mix?

Absolutely. I often grab a bag of pre-shredded cabbage and carrots to save time. I just toss it with the homemade dressing to keep the fresh flavor.

Is this recipe good for meal prep?

Yes, it’s great for prepping ahead. I keep everything in separate containers and assemble just before eating to keep the textures fresh.

Conclusion

This Fish Taco Slaw Bowl recipe is one of my all-time favorites for a quick, satisfying, and colorful meal. The mix of smoky, sweet, tangy, and creamy flavors makes every bite exciting. Whether I’m serving this for lunch, dinner, or prepping for the week, it always delivers bold flavor and feel-good satisfaction in every bowl.

Recipe:

Fish Taco Slaw Bowls with Mango Salsa and Chipotle Aioli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

A vibrant, flavor-packed bowl that combines flaky seasoned fish, crunchy slaw, juicy mango salsa, and smoky chipotle aioli. This dish is fresh, colorful, and full of bold contrasts that make every bite exciting.

Instructions

Prepare the Fish: Heat a grill or skillet over medium-high. Drizzle olive oil over the fish and season with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook the fillets for 3–4 minutes per side until they’re cooked through and flake easily. Once done, remove them from the heat and let them rest.
Make the Slaw: In a large bowl, mix the cabbage, carrots, and cilantro. Separately, whisk together apple cider vinegar, olive oil, lime juice, salt, and pepper, then pour over the veggies. Toss well and set aside.
Make the Mango Salsa: In another bowl, combine mango, red onion, cilantro, lime juice, salt, and pepper. Toss together and set aside.
Prepare the Chipotle Aioli: Mix mayonnaise, lime juice, chipotle in adobo, garlic powder, and salt until smooth and creamy.
Assemble the Bowls: Divide the slaw between four bowls. Top each with fish, a scoop of mango salsa, and a drizzle of chipotle aioli.
Serve: Squeeze lime over the top and serve immediately for the freshest flavor.