Fish Taco Bowl with Mango Salsa
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Colorful, fresh, and full of flavor — this Fish Taco Bowl with mango salsa brings the fiesta to your dinner table! It’s loaded with spice-rubbed tilapia, sweet mango salsa, and crispy slaw, all topped with a zesty cilantro-lime crema. Best of all, prep is a breeze — just add chips and a squeeze of lime, and you’re all set!
Sheila’s Recipe Snapshot for Fish Taco Bowls
This meal is healthy and fun to eat, and not messy like eating hand-held fish tacos!
Ingredient Notes for Spicy Fish Taco Bowls
With several components to this spicy fish recipe, you will love each and every colorful, scrumptious bite!
For the Fish
- Tilapia filets | White flaky fish keeps the fresh bowl nice and light.
- Baja fish rub | A blend of chili powder (or paprika), cumin, cayenne (or red pepper flakes/hot sauce), and cinnamon for that spicy-sweet kick.
Mango Salsa
- Mangos | Look for fresh mango already peeled and cubed in the supermarket, and then dice it into smaller pieces for the salsa.
- Bell pepper | Any color, red, yellow, and/or orange, adds beautiful color.
- Red onion | White onion is the best alternative if needed.
- Jalapeno pepper| After all, it is spicy fish!
- Cilantro | Parsley, mint, or basil work if you’re not a fan.
- Garlic | Garlic powder or minced garlic still brings out that garlicky flavor.
- Lime juice | Citrus juice keeps it all fresh and crispy!
Cilantro lime crema
- Cilantro | Parsley, mint, and basil will work here as well.
- Sour cream | Greek yogurt or cottage cheese are both excellent substitutions.
- Mayonnaise | I like olive oil mayo for a gluten-free healthier option.
- Green onion | Chives are the best substitute for green onions.
- Lime | You’ll use the zest and juice!
Cabbage coleslaw
- Cabbage | I love the color the purple cabbage gives. For a quick prep time, pick up a package of shredded cabbage or cole slaw.
- Olive oil | For flavor, though any neutral oil like grapeseed, canola, or sunflower will work.
- Red wine vinegar | Vinegar keeps the slaw fresh and adds that tang!
Variations and Substitutions
- I use tilapia, but swap for any of your favorite fish like catfish, Striped Bass, or Red Snapper.
- For the coleslaw, use white wine vinegar, sherry vinegar, or apple cider vinegar if you don’t have red wine vinegar on hand.
- For a different texture, substitute the cabbage slaw with Mexican cauliflower rice or cilantro lime rice.
- For the salsa, fresh chili peppers, banana peppers, or poblano make great swaps for the jalapeno pepper..
How to Make Fish Taco Salad Bowl
short italic paragraph here, like: This recipe is so easy to put together, all you need is a bowl and a spoon!
PREP THE SLAW. Start by washing and cleaning the cabbage to remove any dirt and wilted or rotten outer leaves. Then shred the cabbage and toss it with olive oil and red wine vinegar. Season the cabbage slaw with salt and pepper to taste, cover, and set it aside for now.
BLEND THE CREMA. Chop your onions and cilantro, press the garlic, and zest the lime. Then take a small bowl and combine all the ingredients listed for the crema. Mix it well until it’s nice and creamy, and refrigerate it until you’re ready to serve.
CHOP SALSA INGREDIENTS. Yes, there is plenty of chopping in this recipe! Next are your mango and salsa veggies. Chop up all the salsa ingredients and toss them in a bowl. Add the fresh lime juice and salt, then stir until the ingredients are well blended.
Cover the bowl with plastic wrap and move the salsa to the refrigerator until it is time to serve your meal. This allows the salsa ingredients time to blend nicely.
PREP THE FISH. Rinse the tilapia fillets and then pat them dry with paper towels. Then, measure and prepare the ingredients for the fish rub. Sprinkle the rub mixture for blackened fish on both sides and lightly rub it in.
COOK THE FISH. To bake in the oven, line a baking sheet with aluminum foil and lightly coat it with cooking spray. Bake the fish for about 12-15 minutes. If you want to grill instead, heat the grill to medium-high heat. Lightly oil a grill pan and cook the fish for 6-7 minutes on each side.
ASSEMBLE THE BOWLS. Spoon the shredded purple cabbage slaw into a serving bowl to create a bottom layer. Then place the cooked fish over the slaw for the second layer of the bowl. Top the fish with your desired amount of mango salsa and lime crema sauce. Add the tortilla chips on the side if you like, and you have a picture-perfect and tasty seafood dish!
More Recipe Success Tips
Storage and Reheating Tips
- If you have leftovers, store each component in separate containers in the refrigerator. You may keep the mango salsa for 3-4 days, but the slaw and fish are best eaten within a day or two.
- To reheat the fish, place it on a foil-lined baking sheet in a 350-degree oven until warmed through.
Frequently Asked Questions
You can prep components like the mango salsa, crema, and coleslaw a day in advance. Cook the fish just before serving for the freshest flavor and best texture.
No problem — swap it out for fresh parsley, mint, or basil in the salsa and crema. You’ll still get a burst of fresh flavor without the soapy taste some folks get from cilantro.
Both work great, and it depends on your preference! Grilling adds a bit of smokiness, while baking is super convenient and mess-free. Either way, the fish cooks in about 15 minutes.
What to Serve With Fish Tacos
The more, the merrier, right? Add extra toppings and sprinkle the tacos with cheese, which is always a winner. Queso Blanco or Cotija are great choices. Add a few slices of fresh avocado or perhaps your favorite beans like refried or black beans.
Looking for More Homemade Rub Recipes?
For another smoky, delicious rub like the one in this recipe, make this easy citrusy Salmon Rub ahead of time for a quick meal prep later. Feeling like a steak instead? Try my homemade Better Than Montreal Steak Seasoning next.
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Fish Taco Bowl with Mango Salsa
Ingredients
- 1 ½ lbs. tilapia filets
Baja Fish Rub
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground cinnamon
Mango Salsa
- 1 bell pepper (red, yellow, and/or orange), diced
- ½ small red onion finely chopped
- 1 jalapeno pepper de-seeded and diced
- 2 just-ripe mangoes peeled and diced
- 1 handful cilantro washed, dried, de-stemmed, and chopped
- 2 cloves garlic minced
- Juice of 1 lime
- Salt to taste
Cilantro Lime Crema
- ¼ cup thinly sliced green onions
- ¼ cup chopped fresh cilantro
- 3 tablespoons fat-free mayonnaise
- 3 tablespoons reduced-fat sour cream
- 1 teaspoon grated lime rind
- 1 ½ teaspoons fresh lime juice
- ¼ teaspoon salt
- 1 garlic clove minced
Cabbage Slaw
- 4 cups shredded cabbage
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- salt and pepper to taste
Instructions
Prep
- Shred cabbage and toss with 1 tablespoon olive oil and 1 tablespoon of red wine vinegar. Season with salt and pepper to taste; set aside.
- In a small bowl, combine all ingredients for crema and refrigerate until ready to serve.
- Chop all salsa ingredients and combine with lime juice and salt. Refrigerate until ready to serve.
- Rinse tilapia filets and pat dry with paper towels. Sprinkle rub mixture over both sides of fish and lightly rub.
- Grill or bake fish at 400 degrees (about 12-15 minutes) until it flakes easily with fork. For grilling, heat grill to medium high heat. Cook fish on a lightly oiled grill pan for 6-7 minutes on each side. To bake in oven, line a baking sheet with aluminum foil lightly coated with cooking spray.
Assemble
- Layer cabbage slaw and fish into serving bowls.
- Top with desired amount of mango salsa and lime crema. Serve with tortilla chips on the side, if desired.
Notes
- Mango Salsa and Cilantro Lime Crema from Love and Olive Oil
- Baja Fish Rub from Weber’s Way to Grill cookbook
- Fish choices: If you choose a different fish, make sure to choose one that’s fresh and firm, like fresh salmon, tuna, mahi-mahi, snapper, redfish, or grouper.
- Grilling: Use a grill pan when grilling outdoors so the fish doesn’t fall through the grates, and use the baking sheet with foil and cooking spray indoors or a stainless steel pan for the stovetop.
- Time Savers: Don’t forget, you can look for fresh mango that’s been peeled and cut into chunks or spears in the supermarket produce section and dice it into smaller pieces. And you can always use pre-shredded cabbage.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Wow Sheila!! This looks and sounds so YUMMY! I love fish tacos, definitely going to be giving this meal a try 🙂 Thanks!! Pinning!
Thanks, Serene! Please let me know what you think once you do give it a try — thanks for sharing, too 🙂