Blackened Fish Taco Bowls
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40 Aprons · by Cheryl Malik

Blackened Fish Taco Bowls

NUTRITION · PER SERVING35M COOK
CAL 34%·PRO 75%
CARBS 64G38% OF CAL
11G FIBER0G ADDED0G INTRINSIC37G OTHER16G TOTAL SUGAR
FAT 31G41% OF CAL
5G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Blackened fish served over cilantro-lime rice with mango salsa, red cabbage slaw, and chipotle aioli. Fresh, bold, and satisfying for a quick weeknight meal.

mainamericanbowlfishgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 teaspoons salt (divided, plus more to taste)
  • 3 ½ tablespoons lime juice (divided, plus more to taste)
  • ¼ cup chopped cilantro (divided)
  • 6 tablespoons diced red onion (¼ cup + 2 tablespoons, divided)
  • 4 small white fish fillets (cod, tilapia, or mahi mahi; approximately 1 ½ pounds)
  • 2 tablespoons taco seasoning (store-bought or make your own)
  • 1 tablespoon cooking oil (avocado, vegetable, or refined coconut oil)
  • 2 large avocados (peeled, pit removed, diced)
  • ¼ cup mayonnaise
  • ½ teaspoon garlic powder
  • 1 teaspoon chipotle pepper powder
  • 1-2 tablespoons half-and-half (or milk; as needed, to thin aioli)
  • 1 large mango (peeled, seeded, diced)
  • ¼ head red cabbage (approximately 2 cups; sliced thin or shaved)
  • 3 cups cooked rice
PREP
20M
SODIUM
1959MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.