Fish Taco Slaw Bowls with Tropical Mango Salsa Delight

These Fish Taco Slaw Bowls are a vibrant celebration of summer, featuring flaky fish, crunchy slaw, and sweet mango salsa.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fish

1 pound White Fish Fillets (Tilapia or Cod) Fresh or frozen

For the Slaw

2 cups Cabbage Finely shredded green or red cabbage
1/2 cup Fresh Cilantro Chopped
2 tablespoons Lime Juice Freshly squeezed

For the Mango Salsa

1 large Mango Ripe yet firm

For the Chipotle Aioli

2 tablespoons Chipotle Sauce Adjust to taste
1/2 cup Mayonnaise For creaminess

For Assembly

4 pieces Corn Tortillas Flour tortillas work as an alternative

Equipment

Nonstick skillet
mixing bowl
Small bowl

Method

Preparation

Pat dry the white fish fillets and season with salt and pepper.
In a nonstick skillet, heat oil and cook fish for 3-4 minutes per side until golden brown.
In a bowl, combine cabbage, cilantro, lime juice, and salt; mix well.
Dice mango and mix with cilantro, lime juice, and salt in another bowl.
Whisk mayonnaise with chipotle sauce until smooth.
Warm tortillas and assemble by layering slaw, fish, mango salsa, and drizzling aioli.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 1200IUVitamin C: 50mgCalcium: 100mgIron: 2mg

Notes

Assemble bowls just before serving to maintain texture and flavor integrity.

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