These Fish Taco Bowls with Mango Salsa & Avocado Crema make a quick and healthy weeknight dinner that’s ready in under 30-minutes!
I’m definitely in the mood for spring! The cherry blossom trees are blooming around our neighborhood, the days are getting longer and longer, and nonstop rain and gloomy weather seem like they may actually be on their way out…
I had visions running around in my head of sitting outside at our favorite beach in Pacific City and enjoying a nice cold beer and one of my favorite fish taco bowls from one of the local restaurants, Ben & Jeff’s. You can also get their fish tacos in the traditional style, but I prefer them in a bowl, they’re so much easier to eat that way. You also have the option of having fried fish or sautéed fish, I always go with the later…. Plus, they put this amazing pineapple salsa on there… It’s so gooood!
This dish was influenced by that dish and the Spring season – I wanted something with bright colors, fresh flavors and a bit of a tropical feel. I took a stab at things when I went into the grocery store… At first I was thinking I’d fix a pineapple salsa… But, to my surprise, there were some beautiful fresh mangos available, and they were on sale too – 2 for $5! So, mango salsa it was. I also went into the grocery store with the intention of fixing these bowls with some fresh salmon. But, that day, the cod just looked fantastic – bright white and firm – I went with that instead.
That’s when these Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce came to be.
Fish Taco Bowls
Needless to say, you can customize these fish taco bowls to your liking, with whatever produce and seafood looks great on that particular day. You could use salmon, steelhead, tilapia, or even shrimp.
I took a bit of a shortcut as far as seasoning goes… Opting to use just a sprinkle of taco seasoning on the cod, instead of fishing (no pun intended) for all my favorite spices in the cabinet. A squeeze of lime juice over the top of the fish as it cooks away helps to flavor it and keep it moist.
The mango salsa is simple too – I used the rest of that lime juice, some jalapeno pepper, red onion for a bit of bite, and fresh cilantro. Stir it all up and let those flavors combine. You can do this just before cooking the fish, or you can even make the salsa up to two days ahead of time. You can also make the avocado cream sauce ahead of time… Just whirl together some avocado, lime juice, greek yogurt (or sour cream) and cilantro in your blender until it’s nice and smooth. I like to put that mixture into a small Ziploc baggie which helps to keep the air out of it, preventing the avocado from turning brown, and also makes it easy to pipe onto your fish taco bowls – Just snip off a corner of the baggie and squeeze.
A bed of rice, your fresh seasoned fish, mango salsa, a bit of red cabbage for crunch, and a dollop of avocado crema. Fish taco bowl perfection. It’s only missing one thing – the wine!
Wine Pairing for Fish Tacos:
- A medium-bodied, wine with some good citrus to it makes a great match for these fish tacos. Try a Sauvignon Blanc, Pinot Gris, or Vinho Verde.
Look for a medium-bodied, white wine with some good citrus to it – Sauvignon Blanc, Pinot Gris and Vinho Verde are all great options. A bit of chilled white wine, a fish taco bowl that’s bright and beautiful… And Spring! I’ve made it to my happy pace…
What dish gets you in the mood for spring?
- Slow Cooker Carnitas Street Tacos
- Korean Bulgogi Kimchi Tacos
- Quinoa Taco Bowls with Guacamole
- Crockpot Chicken Taco Lettuce Wraps
If you loved this Fish Taco Bowl recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Fish Taco Bowl Recipe
Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce
- 1 pound white fish cut into 1-inch pieces (Mahi Mahi, cod, tilapia)
- 1 Tbsp taco seasoning
- 1/2 lime juiced
- 1 Tbsp olive oil extra virgin
- 2 cups cooked rice white or brown
- 1 cup red cabbage thinly sliced
- 1 3/4 cups diced and peeled mango (about 2 mangoes)
- 1/4 cup diced red onion
- 1/2 lime juiced
- 1 jalapeno seeded and diced
- 2 Tbsp chopped cilantro
Avocado Cream Sauce
- 1 avocado
- 1 lime juiced
- 1/3 cup chopped cilantro
- 1/4 cup plain greek yogurt
- Salt and pepper to taste
- Water as needed
- Combine ingredients in a bowl, cover and refrigerate until ready to serve.
Avocado Cream Sauce
- Combine avocado, lime juice, cilantro and greek yogurt in a blender and process until smooth, adding water if necessary to reach a smooth consistency. Season with salt and pepper, to taste.
- Add oil to a large skillet and heat over medium-high. Add fish and sprinkle with taco seasoning and lime juice. Cook until browned and cooked through, 4-5 minutes.
- Assemble fish taco bowls by dividing the rice between 4 bowls and topping with fish, cabbage, mango salsa and avocado cream sauce. Enjoy!
The mango salsa and avocado cream sauce can be made up to 2-days ahead of time. Store the avocado cream sauce in a sandwich bag with the air squeezed out. When ready to serve, snip a corner off the bag and pipe onto your bowls.