Spicy Fish Taco Bowls with Mango Pico.
If there was a taco that I would always pick…
Hands down, it would be a fish taco. Always! Especially in the summer. Especially when I’m at the beach! Which I am. And that makes Monday so so so much better.
So these were born after I spent a day (excitedly) planning on fish tacos for dinner and made the slaw and the mango pico and chopped the toppings and then realized that I was OUT OF TORTILLAS.
The shame. Ugh!
However. Since I’m sure you dyyyyying to know.
I still made the fish tacos minus tortillas for dinner.
And the thing is? We didn’t even miss the tortillas that much. This bowl is SO incredible. It would be fabulous with rice or quinoa or a grain of some sort. But it also reminds me of the crispy carnitas bowls in The Pretty Dish – those are rice-less and freaking fantastic. I don’t even ever miss the rice!
Yep yep. This is like that.
I mean, don’t you just want to dive into this bowl of goodness?
Here’s how it’s going down:
The base is a napa cabbage slaw. Which I LOVE. It doesn’t need anything in my opinion, even to go on tacos. Napa cabbage is one of those things that I can eat total raw and LOVE. Crazy, right?
Anyway, I love that it’s a more delicate leaf because it works perfectly as our salad green. Super crunchy and fresh, but not grossly chewy is that makes sense.
Lots of chopped cherry tomatoes.
A quick mango pico! It has more tomatoes, mango, onion and cilantro.
A little diced red onion. Queso fresco (lots, duh). Cilantro. Avocado. Jalapeno! LIME.
Sounds like a dream, right?
It gets even better with the fish on top. I broiled it because it’s easy. You can grill it or even bread it and fry it or do whatever you’d like. It’s so flakey and fabulous on top.
And then. THEN!
On top of all that we’re drizzling a chipotle lime crema. I’m not a huge dressing lover so this with a spritz of lime is PERFECT for me. Plus, the mango pico is also a little juicy and really adds great flavor.
Toss that bowl up and boom. We’ve arrived! Dinner is golden.
Spicy Fish Taco Bowls with Mango Pico
Ingredients
- 1 pound wild caught cod
- 2 tablespoons grapeseed oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 4 to 6 cups shredded napa cabbage
- 1 jalapeno pepper sliced
- 1 avocado thinly sliced
- 1 cup cherry tomatoes quartered
- 1/3 cup fresh cilantro
- 1/3 cup queso fresco cheese
- 2 tablespoons diced red onion
- 1 lime cut into wedges for spritzing
mango pico
- 1 mango diced
- 1/2 cup cherry tomatoes quartered or diced
- 1 jalapeño pepper seeded and diced
- 3 tablespoons sweet onion diced
- 3 tablespoons chopped fresh cilantro
- 1 lime juiced
- salt and pepper to taste
chipotle crema
- 1/2 cup plain greek yogurt or sour cream
- 3 tablespoons half and half
- 1 chipotle pepper in adobo
- 1 tablespoon adobo sauce from a can of chipotles
- 1 lime juiced
Instructions
- Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.
- Place the cod on a baking sheet and brush it with the grapeseed oil. In a bowl, stir together the paprika, salt, pepper, garlic and cayenne. Sprinkle it evenly over the top of the cod and press gently so it adheres.
- Broil the cod for 6 to 8 minutes, or until just opaque and flakey with a fork!
- To assemble the bowls, add shredded napa cabbage in the bottom of a bowl and season with salt and pepper. Top with the mango pico, tomatoes, cilantro, jalepeño slices, red onion, avocado and queso fresco cheese. You can obviously use as much as you'd like - my quantities above for toppings are really just a preference!
- Drizzle the entire thing with chipotle crema and spritz with lime. Serve!
mango pico
- Combine all the ingredients together in a large bowl and stir. Let sit for 30 minutes or so for the flavor to develop.
chipotle crema
- Whisk all ingredients together until combined. Let sit at room temperature while you prepare the bowls! Store in the fridge to save any extras.
Did you make this recipe?
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I appreciate you so much!
Really could eat this every day though.
52 Comments on “Spicy Fish Taco Bowls with Mango Pico.”
I always order fish tacos at restaurants too. I’m glad I’m not the only one who does things like make tacos and realize there aren’t any tortillas. Bowls are much easier to eat too!
thanks amanda!
Fish tacos are the best taco! Plus I’m all about that bowl life so this is right up my alley :)
thanks jenn!
This is going to be dinner!!
YES!
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Hi!
Excited to make this today! Do you have calorie content by chance?
hi! i don’t! know exact count, but you can def plug it into an online calculation based on exactly what you use!
This. looks. heavenly.
thanks liz!
This looks great!!
thank you!!
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I’m going to make this for dinner tonight. But, since I’m a vegetarian, I will swap out the fish for tofu. It looks delicious!
love that idea!
My husband always orders fish tacos when he gets the chance, too. He will LOVE this recipe. Adding it to the weekly menu!!
thanks!!
YES!! I cannot wait to make these!
yay! thanks ashlyn!
We (sort of) made these yesterday! Used tilapia instead of cod, and made them into actual tacos instead of bowls, but more or less the same otherwise. Came out great!
love that!!
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This is simply mouth-watering, Jessica! What really got me was the spiciness that the recipe promises because we are a family who loves spicy foods. How do you suggest on spicying things up a bit than the regular spiciness this recipe calls for? Also, can we use other types of fishes and not just cod? Thank you!
thanks so much! you can always add some extra cayenne into the fish rub or thrown on some extra jalapeños!
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Made them tonight – so good! So spicy! Loved having something different and healthy. Thanks for the great recipe!
Delicious! Used haddock instead of cod (but otherwise followed the recipe) and absolutely loved it. A little on the spicy side for my husband but I enjoy trying to increase his tolerance for spice/heat. Ha! Thank you for the great recipe.
I made this for supper tonight and it was delicious! I loved the extra spiciness from the cayenne on the fish and the chipotle chile in the crema. My husband isn’t a fan of fish so I subbed chicken in for the cod in his salad and it turned out great as well. To be honest, I haven’t cooked with cod before so this was the first time for me! I wasn’t able to find any fresh cod (probably due to the time of year) but I found some sustainable frozen cod, so I used that instead…cooking as per the package directions. Everything was so good but also light enough that I didn’t feel weighed down after eating it. Can’t wait to make this again!
How early could I make the mango Pico? Maybe a day before? Love this salsa but looking to prep it a day or so early!
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I have blasphemers in my family (husband) who hate mango. Would pineapple or kiwi be a good substitute?
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Amazing recipe ! Tasted unreal very easy to make too !
Delicious! This was simple to pull together and such a nice change from the beef tacos that are in my family’s usual rotation. I used mahi mahi instead of cod. Love the mango salsa and chipotle crema too.
So delicious! Using the broiler to cook the fish was so easy. I used mahi! Accidentally made mine a little too spicy so I mixed in some sour cream.
Excellent flavor. Sweet, tart and spicy! Prep is a wee bit longer than my usual weeknight dinners, but a resounding YES! I will make it again.
Excellent! So flexible, easy to please the hard to please at your table. Mango pico was great, but if you don’t like spicy hot- go easy on the jalapenos. Likewise, I substituted Mexican chili powder for cayenne- I like the flavor and it’s not as hot. No napa cabbage at the market today, so I grabbed a bag of “veggie slaw”- shredded broccoli, carrots, and cabbage, and I tossed it in a hot frying pan with butter for about 3 minutes because people at my table wouldn’t want to crunch it raw- but it would work either way. I pan fried the cod in the same pan- it was just easier and it gave me a slightly blacked appeal.
Chipotle crema- well, it was too thick to “drizzle”, and the recipe did not say to scrape out the seeds and veins from the chipotle peppers. I use chipotles and adobo in a lot of recipes, so I know they are sneaky hot. Next time I’ll double up on the cream so it’s thin enough to drizzle. And if you’re not familiar chipotles in adobo, be sure to cut the pepper open and clean out the seeds. You might want to puree the mix in a food processor- but I didn’t. I followed the recipe and it was fine- but very spicy hot!
The best thing about this recipe is there’s so many little things you can tweak to please the people at your table, but it’s basically a “go to” recipe- do it exactly as it’s printed, or tweak it. I’ll definitely make this again.
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