Description
Dive into a tropical flavor explosion with Fish Taco Slaw Bowls featuring fresh flaky fish, vibrant mango salsa, and zesty chipotle aioli. This delightful dish combines crunchy slaw and soft tortillas, making it perfect for summer barbecues or cozy family dinners. With each bite, enjoy a harmonious blend of sweetness and spice that will leave your taste buds dancing. Prepare to impress friends and family with this quick and easy crowd-pleaser!
Ingredients
Scale
- 1 lb white fish fillets (tilapia or cod)
- 3 cups finely shredded green cabbage
- 1 ripe mango, diced
- 1/2 cup fresh cilantro, chopped
- 2 tbsp freshly squeezed lime juice
- 2 tbsp chipotle sauce
- 4 corn tortillas
Instructions
- Pat dry the fish fillets with paper towels and season both sides with salt and pepper.
- Heat a nonstick skillet over medium-high heat with a drizzle of oil. Sauté the fish for about 3-4 minutes per side until golden brown and flakes easily with a fork.
- In a bowl, combine shredded cabbage, cilantro, lime juice, and salt to make the slaw; toss well and set aside.
- For the mango salsa, mix diced mango with additional cilantro, lime juice, salt, and diced onion if desired.
- Whisk chipotle sauce into mayonnaise until smooth for the aioli; adjust spice levels as preferred.
- Warm tortillas briefly in another skillet or microwave, then layer slaw on each tortilla followed by cooked fish, mango salsa, and drizzle with chipotle aioli before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 470
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg