What Makes This Recipe So Good
There’s so much incredible flavor here. Bright mango salsa, tangy guacamole, citrusy lime rice, creamy chipotle aioli, and perfectly seasoned white fish, all tied together with a creamy chipotle aioli.This is honestly a super simple recipe. It looks complicated just because there are several components, but for the most part, you’re just stirring things together. The trickiest part is cooking the fish, but it doesn’t take any time at all really. Don’t let this one intimidate you – it’s totally worth the effort!Fish taco bowls can be eaten as-is for a sort of deconstructed burrito feel, or you can serve them with tortilla chips, lettuce cups, or warmed taco-size tortillas. A great option when everyone wants something a little different for dinner!
Chef’s Tips
Fish doesn’t take long to cook at all – just 3 to 4 minutes per side – so be really careful not to overdo it! Overcooked fish can be tough and rubbery and dry. If you’re unsure, use a food thermometer. Fish is considered food safe when it reaches an internal temperature of 145° Fahrenheit.You’ll probably be tempted to skip the step where you massage the red cabbage with lime juice and salt. I mean, it can’t make that much of a difference, right? WRONG. Don’t skip it! The massage is how you get a really tender (but still crisp), super flavorful slaw.
More Fish Recipes You’ll Enjoy
15-Minute Fish Tacos (Made with Fish Sticks!)Baked Fish with Lemon-Garlic ButterSmoked Salmon Bagel SaladAir Fryer TilapiaSuper Easy Salmon Patties
