Recipes

Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce

These Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce make a short and wholesome a quick dinner that’s ready in under 30-minutes!

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

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.

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