If there was a taco that I would always pick…
Hands down, it would be a fish taco. Always! Especially in the summer. Especially when I’m at the beach! Which I am. And that makes Monday so so so much better.
So these were born after I spent a day (excitedly) planning on fish tacos for dinner and made the slaw and the mango pico and chopped the toppings and then realized that I was OUT OF TORTILLAS.
The shame. Ugh!
However. Since I’m sure you dyyyyying to know.
I still made the fish tacos minus tortillas for dinner.
And the thing is? We didn’t even miss the tortillas that much. This bowl is SO incredible. It would be fabulous with rice or quinoa or a grain of some sort. But it also reminds me of the crispy carnitas bowls in The Pretty Dish – those are rice-less and freaking fantastic. I don’t even ever miss the rice!
Yep yep. This is like that.
I mean, don’t you just want to dive into this bowl of goodness?
Here’s how it’s going down:
The base is a napa cabbage slaw. Which I LOVE. It doesn’t need anything in my opinion, even to go on tacos. Napa cabbage is one of those things that I can eat total raw and LOVE. Crazy, right?
Anyway, I love that it’s a more delicate leaf because it works perfectly as our salad green. Super crunchy and fresh, but not grossly chewy is that makes sense.
Lots of chopped cherry tomatoes.
A quick mango pico! It has more tomatoes, mango, onion and cilantro.
A little diced red onion. Queso fresco (lots, duh). Cilantro. Avocado. Jalapeno! LIME.
Sounds like a dream, right?
It gets even better with the fish on top. I broiled it because it’s easy. You can grill it or even bread it and fry it or do whatever you’d like. It’s so flakey and fabulous on top.
And then. THEN!
On top of all that we’re drizzling a chipotle lime crema. I’m not a huge dressing lover so this with a spritz of lime is PERFECT for me. Plus, the mango pico is also a little juicy and really adds great flavor.
Toss that bowl up and boom. We’ve arrived! Dinner is golden.
Spicy Fish Taco Bowls with Mango Pico
- 1 pound wild caught cod
- 2 tablespoons grapeseed oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 4 to 6 cups shredded napa cabbage
- 1 jalapeno pepper, sliced
- 1 avocado, thinly sliced
- 1 cup cherry tomatoes, quartered
- 1/3 cup fresh cilantro
- 1/3 cup queso fresco cheese
- 2 tablespoons diced red onion
- 1 lime, cut into wedges for spritzing
- 1 mango, diced
- 1/2 cup cherry tomatoes, quartered or diced
- 1 jalapeño pepper, seeded and diced
- 3 tablespoons sweet onion, diced
- 3 tablespoons chopped fresh cilantro
- 1 lime, juiced
- salt and pepper to taste
- 1/2 cup plain greek yogurt or sour cream
- 3 tablespoons half and half
- 1 chipotle pepper in adobo
- 1 tablespoon adobo sauce from a can of chipotles
- 1 lime, juiced
Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.
Place the cod on a baking sheet and brush it with the grapeseed oil. In a bowl, stir together the paprika, salt, pepper, garlic and cayenne. Sprinkle it evenly over the top of the cod and press gently so it adheres.
Broil the cod for 6 to 8 minutes, or until just opaque and flakey with a fork!
To assemble the bowls, add shredded napa cabbage in the bottom of a bowl and season with salt and pepper. Top with the mango pico, tomatoes, cilantro, jalepeño slices, red onion, avocado and queso fresco cheese. You can obviously use as much as you’d like – my quantities above for toppings are really just a preference!
Drizzle the entire thing with chipotle crema and spritz with lime. Serve!
Combine all the ingredients together in a large bowl and stir. Let sit for 30 minutes or so for the flavor to develop.
Whisk all ingredients together until combined. Let sit at room temperature while you prepare the bowls! Store in the fridge to save any extras.
All images and text © .
Really could eat this every day though.
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