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, flavorful 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!
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!
Calories: 490kcal | Carbohydrates: 110g | Protein: 11g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 1628mg | Potassium: 416mg | Fiber: 7g | Sugar: 22g | Vitamin A: 2939IU | Vitamin C: 62mg | Calcium: 102mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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