Blackened Fish Taco Bowls (with Mango Avocado Salsa + Chipotle Citrus Crema)
These Fish Taco Bowls have quickly become one of our favorite weeknight dinners! I’ve easily made this recipe six times in the past month (proof here and here) – they are so easy to whip up and you can create your own version with different types of fish, salsas, guacamole and toppings.
We love to build the bowls over shredded cabbage for extra crunch, but you could create a base of rice, lettuce or quinoa, too!
My favorite fish to use is either cod or salmon. The cod is a bit lighter and flakier and the salmon is more hearty – you truly can’t go wrong. This blackening spice would be excellent with any fish, or even shrimp or tofu! I like to make a big batch of the blackening spice mix and keep it in an old spice jar so I have it on hand in a pinch, but it only takes a few minutes to mix everything up.
The toppings really bring the flavors to another level. This Chipotle Citrus Crema is bursting with bright orange and lime juice with the perfect spicy kick. I like to use greek yogurt as the base because it’s healthier and provides a little protein punch, but mayonnaise would be another great base option (we’ve tried that as well!)And the mango avocado guacamole is to die for. I actually make this often to snack on – a lovely mix of sweet, creamy and spicy!
I’m usually weird about leftover fish, but this makes killer leftovers so I always make enough to cover the two of us for dinner and lunch the next day.I promise this will be a new staple in your house, too. Let me know what combinations you come up with! (Pairs fabulously with a fresh margarita, I’m just saying…)
Chipotle Fish Taco Bowls (with Mango Avocado Salsa + Chipotle Citrus Crema)
- Total Time: 15 minutes prep // 30+ minutes marinating // 10-15 minutes cook time
- YIELDS 4-5 servings
- For the Fish:
- 2 pounds fish (cod, salmon or fish of choice!)
- 3 teaspoons dried parsley
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 - 1/4 teaspoon cayenne pepper
- 1-2 Tablespoons extra virgin olive oil
- For the Mango Avocado Salsa:
- 2 mangos, diced
- 2 avocados, diced
- 1 lime, zested
- 2 limes, juiced
- 1/4 cup red onion, diced
- 1 jalapeño, minced (remove seeds for less heat if desired)
- to taste salt
- For the Chipotle Citrus Crema:
- 1 cup plain greek yogurt (or mayonnaise)
- 1 1/2 limes, juiced
- 1 orange, juiced
- 1 lime, zested
- 1/4 teaspoon chipotle chili powder
- dash salt
- For the Bowls: shredded cabbage, fresh cilantro, jalapeño slices, lime wedges, tortilla chips
For the Blackened Fish:
- Mix all of the spices in a bowl until combined.
- Lightly coat the fish with the extra virgin olive oil (about 1-2 Tablespoons) and rub the blackening spice all over both sides of the fish. It will create a nice coating which produced lots of flavor!
- Refrigerate the fish for at least 30 minutes to let the flavors develop. (If you prepare in advance, you can even let this marinate overnight for more flavor!)
- Preheat the oven to 450 degrees and line a baking sheet with foil.
- Roast the fish for 10 minutes or until cooked to your liking. Broil for 3 minutes to crisp the top of the fish. Fish will flake when it’s done.
For the Mango Avocado Salsa:
- Mix all ingredients together in a bowl.
- Store in the fridge until you’re ready to serve.
For the Chipotle Citrus Crema:
- Combine all ingredients in a medium sized bowl until well-mixed.
- If the mixture is too thick, add more citrus juice. If it’s too thin, add more greek yogurt/mayo.
- Taste for seasonings and add more chipotle powder and salt to taste.
Assemble the Bowls:
- Fill the bowl with your base of choice – shredded cabbage, lettuce, rice, quinoa etc.
- Top with flaked fish.
- Add a healthy scoop of mango avocado guac.
- Drizzle with the citrus crema.
- Serve with fresh cilantro, jalapeño slices, lime wedges and extra sauce on the side.
- Dig in and enjoy!