If “Taco Tuesday” is feeling a little stale, then it’s time to jazz up your weeknights with my newest dinner recipe that comes together in less than 30 minutes. Introducing my Fish Taco Bowls with Mango Salsa & Chipotle Lime Sauce, a colorful, flavoraful recipe that is packed with flavor and protein. It starts with a bed of fluffy jasmine rice, which is then loaded with buttery pan-fried white fish, a refreshing mango salsa, and a creamy, high-protein chipotle lime sauce that requires just four ingredients. It’s sure to become your new favorite summertime dinner recipe, and will also be your easiest one yet!
Friends, if you’re looking for the perfect, easy fish recipe to make this summer, then you need to make these Fish Taco Bowls. After sharing some easy salmon recipes on Instagram and my blog this spring and summer, I got so many requests for recipes that include a fish other than salmon. And if you’ve been to my blog before, then you’ll know that when you ask, I always listen! So, these Fish Taco Bowls were born.
These bowls are made with white fish, rather than salmon or tuna, which means that if you’re someone who doesn’t like the strong fishy taste that salmon and tuna often have, then there’s a good chance that you will like this recipe. White fish varieties (such as cod, tilapia, and halibut) have a much more mild flavor, and taste more like chicken, in my opinion. Plus, when they’re coated in the taco seasoning and then pan-fried in a little butter until they’re golden brown, they turn into a melt-in-your-mouth delicacy that is truly so delicious. In my experience, even picky kids tend to tolerate white fish rather well, which makes it the perfect choice for this recipe!
Oh, and did I mention… this entire dinner comes together in less than 30 minutes, which means that it’s truly the perfect recipe to make for picky kids (or picky adults alike) when you’re pressed for time or want a delicious dinner on the table in a matter of minutes. And, you can save even more time by preparing the rice ahead of time, so that it’s ready to quickly reheat and serve! The fish itself requires less than 10 minutes of cook time, which also happens to be just the right amount of time to prepare the mango salsa and chipotle lime sauce. Meal prepping? Simply prepare all of the components ahead of time, store them in separate, airtight containers, in the fridge, and then reheat and enjoy them in a matter of minutes! Talk about one of the easiest restaurant-quality recipes yet!
What You Need to Make These Easy Fish Taco Bowls
- White Fish: White fish is mild in flavor and perfect for people who don’t love fish. I recommend using cod, tilapia, even halibut.
- Taco Seasoning: Taco seasoning is perfect for seasoning this fish! I like using the Siete Foods taco seasoning packets, but any taco seasoning will work well.
- Purple Cabbage:Either fresh purple cabbage or pre-shredded cabbage works well, for this recipe and adds the perfect amount of crunch.
- Butter: Butter adds a delicious flavor to the fish and helps it to get that golden brown finish.
- Mangos: In my opinion, mangos are the ultimate summertime fruit! They’re sweet, they’re juicy, they’re refreshing, and they add the perfect amount of sweetness to any salsa recipe!
- Red Onion: Diced red onion is another key salsa ingredient that really shines in this recipe.
- Jalapeño: I love a little kick of spice in my salsa, which is why jalapeño is the perfect ingredient! If you’re sensitive to spice, you can always omit it from this recipe.
- Lime: A squeeze of fresh lime juice adds the perfect flavor to every aspect of this dish!
- Sea Salt: A pinch of sea salt adds the perfect finishing touch to the salsa.
- Greek Yogurt: I love using greek yogurt in the sauce for this recipe, because it not only adds a delicious, creamy taste that also happens to be lower in lactose, but it’s also full of protein, which will help you stay fuller, longer!
- Chili Powder: Chili powder adds a delicious flavor to the sauce, as well as the tiniest bit of heat, which truly kicks the flavor up a notch.
- Cayenne Pepper: This is optional, but I love the kick that cayenne pepper adds to the Chipotle Lime Sauce!
- Jasmine Rice: Jasmine rice is perfect for the base of these bowls! However, you can also use any rice that you prefer.
How to Make This Quick & Easy Dinner in Under 30 Minutes
To make these bowls, start by preparing the rice. Cook the rice according to the package instructions and set it aside. If you want to save time here, you can also use frozen jasmine rice and heat it to temperature. Once the rice is done, fluff it with a fork and set it aside.
Next, prepare the fish. Pat the fish filets dry and place them on a cutting board. Season both sides of the fish generously with the taco seasoning. Then, heat a cast iron skillet, on the stove, over medium heat, and add in the butter.
Once the butter has melted, add the fish to the pan and allow it to cook for 4-5 minutes, until it’s browned and flaky. Then, flip it to the other side and allow it cook for another 4-5 minutes.
While fish is cooking, prepare the mango salsa. Dice the mango, jalapeño, red onion, and cilantro, and add it to a bowl alongside the lime juice and salt. Mix to combine.
Set the mango salsa aside and prepare the chipotle lime sauce. Add all of the sauce ingredients (the yogurt, lime, chili powder, and cayenne pepper, if using) to a bowl and stir until fully combined.
Finally, assemble the bowls. Add a spoonful of rice to the bottom of the bowl, then add the fish on top. Add a scoop of the mango salsa on top, followed by the sliced purple cabbage and a drizzle of the chipotle lime sauce. Garnish with a squeeze of fresh lime juice, then serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Bea Moreno
Equipment
- Cast Iron Skillet a cast iron skillet is perfect for cooking the fish!
Ingredients
For the Fish:
- 4 4-6 Ounce Pieces white fish, I used wild alaskan cod, but halibut or tilapia are great options too!
- ¼ Cup Taco Seasoning
- ½ Cup Purple Cabbage, sliced thin
- 2 Tablespoons Butter, either salted or unsalted work well
For the Mango Salsa:
- 2 Mangos, diced small
- ¼ Red Onion, finely diced
- 1 Jalapeño, finely diced and seeds removed
- ¼ Cup Cilantro, chopped
- 1 lime, juiced — this is approximately two tablespoons
- ½ Teaspoon Sea Salt
For the Chipotle Lime Sauce:
- ½ Cup Greek Yogurt
- 1 Lime, juiced — this is approximately 2 tablespoons
- 1 Teaspoon Chili Powder
- 1 pinch Cayenne Pepper, optional but highly recommended!
For Serving:
- 2 Cups Jasmine Rice, cooked
Instructions
- To make these bowls, start by preparing the rice. Cook the rice according to the package instructions and set it aside. If you want to save time here, you can also use frozen jasmine rice and heat it to temperature.
- Once the rice is done, fluff it with a fork and set it aside.
- Next, prepare the fish. Pat the fish filets dry and place them on a cutting board.
- Season both sides of the fish generously with the taco seasoning.
- Then, heat a cast iron skillet, on the stove, over medium heat, and add in the butter.
- Once the butter has melted, add the fish to the pan and allow it to cook for 4-5 minutes, until it's browned and flaky. Then, flip it to the other side and allow it cook for another 4-5 minutes.
- While fish is cooking, prepare the mango salsa. Dice the mango, jalapeño, red onion, and cilantro, and add it to a bowl alongside the lime juice and salt. Mix to combine.
- Set the mango salsa aside and prepare the chipotle lime sauce. Add all of the sauce ingredients (the yogurt, lime, chili powder, and cayenne pepper, if using) to a bowl and stir until fully combined.
- Finally, assemble the bowls. Add a spoonful of rice to the bottom of the bowl, then add the fish on top.
- Add a scoop of the mango salsa on top, followed by the sliced purple cabbage and a drizzle of the chipotle lime sauce.
- Garnish with a squeeze of fresh lime juice, then serve and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
This recipe was so good and refreshing! My husband, and my 13 and 16 year old kids really enjoyed this meal, too. Thank you for creating and sharing this recipe!
I am so happy to hear that, Ericka! Thank you so much for making it and for leaving a review!
This recipe is so delicious! My husband said it’s restaurant quality! It will definitely be on rotation here! Love it, thank you!
Love the review! Thank you!