Fish Taco Bowls

Posted on

Are you yearning for the delightful taste and crunch of fish tacos but also craving some greens? Look no further! This salad brings you all the goodness of a fish taco, packed with fresh veggies. Crispy fish pairs perfectly with a creamy, zesty slaw, and the addition of sweet mango and creamy avocado makes it a summer sensation.

Let’s dive into the details:

For the fish, we’re keeping it simple and light by pan-frying. A quick dip in milk, a coat of seasoned flour, and a sizzle in the pan is all it takes. Cod works wonders, but any firm white fish will do the trick.

Now, let’s talk about that slaw! Creamy with a zing of lime and jalapeño, it’s the perfect companion to your fish. Adjust the spice level by tweaking the jalapeño—it’s your call!

The toppings are where you can get creative. While avocado and mango bring a tropical vibe, feel free to toss in your favorites. Crushed tortilla chips or freshly fried tortilla strips? Absolutely!

Here’s what you’ll need:

Fish Taco Bowls

Prep Time 10 minutes
Total Time 30 minutes
Course Main Course
Servings 4


For the Spicy Slaw:

  • 1 jalapeño seeds removed, finely chopped
  • 1 small clove garlic grated
  • 2 tbsp. mayonnaise
  • 2 tbsp. sour cream
  • Zest and juice of 1 lime
  • 1 tsp. kosher salt
  • 1/4 tsp. granulated sugar
  • 6 cups shredded green and/or red cabbage
  • 1/4 cup chopped fresh cilantro

For the Spicy Crema:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp. sriracha
  • Juice of 1/2 lime

For the Fish & Assembly:

  • 3/4 cup all-purpose flour
  • 2 tsp. chili powder
  • 2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. garlic powder
  • 1 cup whole milk
  • 1 1/2 lb. cod or any firm white fish cut into strips
  • 1/2 cup neutral oil
  • 1 head romaine chopped
  • 2 avocados finely chopped
  • 1 large mango sliced
  • Fresh cilantro leaves and lime wedges for serving


  • Step 1: Prepare the Spicy Slaw by whisking together all the ingredients and refrigerate until ready to use.
  • Step 2: Mix up the Spicy Crema in a small bowl and chill until serving time.
  • Step 3: Combine the flour and spices in one bowl and the milk in another. Dip the fish in milk, then coat with the flour mixture and fry until golden brown.
  • Step 4: Divide romaine among bowls, top with slaw, fish, avocado, mango, cilantro, and a drizzle of crema. Serve with lime wedges for an extra zesty kick.
  • Get ready to savor the flavors of summer in every bite! Enjoy your fish taco salad adventure!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating