Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce

These Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce make a quick and healthy weeknight dinner that's ready in under 30-minutes! | platingsandpairings.com
These Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce make a quick and healthy weeknight dinner that's ready in under 30-minutes! | platingsandpairings.com

These Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce 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.

These Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce make a quick and healthy weeknight dinner that's ready in under 30-minutes! | platingsandpairings.com

That’s when these Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce came to be.

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 cream sauce – Fish taco bowl perfection – It’s only missing one thing – The wine!

These Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce make a quick and healthy weeknight dinner that's ready in under 30-minutes! | platingsandpairings.com

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?

Fish Taco Bowl Recipe

These Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce make a quick and healthy weeknight dinner that's ready in under 30-minutes! | platingsandpairings.com

Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce

Course: Main Course
Cuisine: Mexican
Keyword: fish taco bowl, fish tacos, taco bowl
Servings: 4
Calories: 397 kcal
Author: Erin
These Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce make a quick and healthy weeknight dinner that's ready in under 30-minutes!
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Ingredients

  • 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

Mango Salsa

  • 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

Instructions

Mango Salsa

  1. Combine ingredients in a bowl, cover and refrigerate until ready to serve.

Avocado Cream Sauce

  1. 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.

Taco Bowls

  1. 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.
  2. Assemble fish taco bowls by dividing the rice between 4 bowls and topping with fish, cabbage, mango salsa and avocado cream sauce. Enjoy!

Recipe Notes

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.

Nutrition Facts
Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce
Amount Per Serving
Calories 397 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 57mg 19%
Sodium 129mg 5%
Potassium 838mg 24%
Total Carbohydrates 44g 15%
Dietary Fiber 6g 24%
Sugars 12g
Protein 28g 56%
Vitamin A 26.1%
Vitamin C 71.9%
Calcium 6.8%
Iron 8.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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.

Looking for more taco recipes? Be sure to try these too:

 

18 comments

  1. Catherine @ Ten Thousand Hour Mama

    I’m putting this in my meal plan for next week. It looks SO GOOD! Pinned for later.

    Reply

    1. Erin

      Thanks Catherine – I hope you enjoy!

      Reply

  2. Erin

    Love the idea of a fish taco bowl! I too really like fish tacos, but agree that sometimes tacos are just too messy! Also agree this makes me totally crave summer. So glad we have finally seen some sunshine!!

    Reply

    1. Erin

      Me too Erin – I’m in desperate need of more Vitamin C!

      Reply

  3. Sandra Watts

    You make fish taco bowls look dang good! I would totally eat that!

    Reply

    1. Erin

      Ha! Thank you Sandra 🙂

      Reply

  4. Create/Enjoy

    Yumm!! What a fun summery dinner idea!

    Reply

    1. Erin

      Thanks Suzannah! Now, if only summer would get here!

      Reply

  5. Cristi Comes

    I LOVE a good taco bowl. This looks absolutely delicious. Now I’m starving. 😉 {client}

    Reply

    1. Erin

      Thanks so much Cristi!

      Reply

  6. Erika Lee Sears

    YES!!! it looks so good! this is the perfect summer dish. Are we there yet summer? 🙂

    Reply

    1. Erin

      We’re almost to summer – I hope!!! At least we’re now getting to see a little bit of sunshine here and there…

      Reply

  7. Lindsay | With Salt and Pepper

    Tacos in bowl form? I’m in heaven! Two of my favorite things combined and I love the flavors here. The bowls are so beautiful too!

    Reply

  8. allie

    Perfect menu for spring! Looks delicious Erin.

    Reply

  9. Kathryn @ FoodieGirlChicago

    This looks so good!! Definitely making this one for dinner one day this week!

    Reply

  10. Colleen

    Two 6 oz frozen mahi-mahi filets, sprinkled with ground chipotle pepper and cinnamon, pressure-cooked in our Instant Pot. Fish tacos, including all the prep, ready in 20 minutes! Colleen

    Reply

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