What kind of fish is best for Fish Taco Bowls?

Best fish picks: cod, tilapia, or halibut. Cod flakes beautifully and has a mild taste, while tilapia keeps things affordable. Halibut offers a firmer texture for a premium feel. Always choose fresh, firm fillets for the best flavor.

How long does it take to make Fish Taco Bowls?

You’ll whip up Fish Taco Bowls in 25–30 minutes. Cooking rice and fish takes the bulk of the time, but the mango salsa and chipotle lime sauce come together in under 10 minutes, perfect for a quick dinner.

Is chipotle lime sauce high in protein?

Chipotle lime sauce, made with Greek yogurt, chipotle, and lime, isn’t high in protein on its own. However, paired with white fish, it complements the high-protein Fish Taco Bowls, making the meal nutritious and satisfying.

Can you meal prep these bowls ahead?

Absolutely, Fish Taco Bowls shine for meal prep. Cook the fish and rice in advance, store in separate containers, and preserve the freshness of the salsa and sauce by keeping them apart.. Assemble when ready to eat. They stay good in the fridge for 3–4 days.

Fish Taco Bowls – Best Easy Recipe With Mango Salsa

Name: Fish Taco Bowls – Best Easy Recipe With Mango Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-inspired
Ingredients: 1 lb white fish (cod or tilapia); 1 cup jasmine rice; 2 cups shredded purple cabbage; 1 mango, diced; 1/4 cup red onion, diced; 2 tbsp taco seasoning; 1/2 cup Greek yogurt; 1 tbsp chipotle in adobo; 1 lime, juiced; 1/4 cup cilantro, chopped; 1 jalapeño, diced; 2 tbsp olive oil; Salt and pepper

Fish Taco Bowls – Best Easy Recipe With Mango Salsa

Print Recipe

Zesty Fish Taco Bowls with mango salsa and chipotle lime sauce, perfect for a quick, high-protein dinner.

Author: lucy-chef
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Pan-seared
Cuisine: Mexican-inspired

Ingredients

Scale

1 lb white fish (cod or tilapia)

1 cup jasmine rice

2 cups shredded purple cabbage

1 mango, diced

1/4 cup red onion, diced

2 tbsp taco seasoning

1/2 cup Greek yogurt

1 tbsp chipotle in adobo

1 lime, juiced

1/4 cup cilantro, chopped

1 jalapeño, diced

2 tbsp olive oil

Salt and pepper

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Instructions

1. Cook jasmine rice according to package instructions.

2. Season fish with taco seasoning, salt, and pepper.

3. Heat olive oil in a skillet over medium heat; cook fish 3–4 minutes per side until flaky.

4. Mix mango, red onion, jalapeño, half the lime juice, and cilantro for salsa.

5. Blend Greek yogurt, chipotle, and remaining lime juice for sauce.

6. Assemble bowls with rice, fish, cabbage, salsa, and sauce.

Notes

Use fresh fish for best flavor.

Make extra salsa for snacking.

Store components separately for meal prep.

Nutrition

Serving Size: 1 bowl
Calories: 350 kcal
Sugar: 8 g
Sodium: 600 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 50 mg

Find it online: https://www.snazzyrecipes.com/fish-taco-bowls-easy-recipe-with-mango-salsa/