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.

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)

Cook Mode Prevent your screen from going dark

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.

Notes

This recipe makes 4 servings.

For a more traditional taco feel, serve in tortillas.

Grilled shrimp or tofu can be used as a substitute for the fish for a variation.

For spicier aioli, add extra chipotle or a few slices of jalapeño.

For a tropical twist, try mixing pineapple or avocado into the mango salsa.

Store components separately in airtight containers for meal prep. Fish, slaw, and salsa last 2-3 days, while chipotle aioli lasts up to a week.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Grilled/Skillet
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 350 kcal
Sugar: 12g
Sodium: 500mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 15g
Cholesterol: 45mg