Recipe: Fish Tacos Bowls with Mango Salsa

I’ve shared this one hundred times but I’ll share it again: I am craving Spring! Not just the warmer weather that comes with it, but also, the cleansing, fresh qualities of the season.

So, with that, I’m craving cleaner, lighter, fresher meals.

I love a good fish taco — and Sarah, our helper, makes the best with her mango salsa.

I love these fish tacos in a tortilla, but frankly, I often just want them in a bowl with either rice (or cauliflower rice) and/or greens. This makes it even lighter, but still so fulfilling with the protein and fat of the fish, along with the high-quality carbohydrates of the produce.

Truly—I eat the mango salsa by itself too!

Enjoy! xx

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INGREDIENTS (FISH)

• 1-3 fillets of fish (I prefer Mahi Mahi, but feel free to use your preferred fish)

• 1.5 tsp chili powder

• 1.5 tsp garlic powder

• 1.5 tsp paprika

• 1.5 tsp cumin

• 1/2 tsp oregano

• 1/4 tsp cayenne, optional

• Salt & pepper to taste

• 1 lime

• Shredded red cabbage

• Optional: hot sauce

INGREDIENTS (MANGO SALSA)

• 1 mango, cubed (skin and pit removed)

• bell pepper (I prefer red, orange or yellow for this recipe); diced

• 1 jalapeno, roughly minced (I left the seeds in, but you can remove for a milder flavor)

• 1 small red onion, minced

• Fresh cilantro to taste, chopped

• 1 lime, juiced

• Salt to taste

INGREDIENTS (CREMA, optional)

• ½ cup full fat greek yogurt or sour cream

• 1 lemon, juiced

• Salt to taste

DIRECTIONS

1. If you’re opting for crema: combine your yogurt/sour cream, lemon juice and salt and stir to combine. Set aside until it’s time to eat.

2. Combine your mango, bell pepper, jalapeno, and onion in a medium mixing bowl. Stir to combine. Add the juice of your lime, cilantro and a sprinkle of salt and stir again. Set your mixture in the fridge until it’s time to eat.

3. In a small bowl, combine your dry spices and herbs. Place your fish on a plate or cutting board and pat dry with paper towel. Season your fish on one side with about half of your spice mixture or to your taste. Gently rub the spices into your fish.

4. Drizzle avocado oil in a medium sauté pan and set in on the stove over medium heat. Place your fish, seasoned side down, into your pan. Season the top side the same as you did before.

5. Cook your fish for about 3-5 minutes each side, depending on the thickness of your fillets, flipping only once. (Your fish should still be juicy on the inside and lightly crispy on the outside.) Remove your fish from the pan and place on a clean plate or cutting board.

6. Using a fork, gently flake your fish. Squeeze a lime over your fish and gently mix together.

7. For Tacos: Assemble your fish, mango salsa, and red cabbage into a tortilla. Drizzle with hot sauce and/or crema. For Taco Bowls: Place your riced cauliflower or greens into a bowl and assemble your fish, mango salsa and red cabbage on top. Drizzle with hot sauce and/or crema.