If I could choose one taco to eat forever, it would be a fish taco—every time, especially in summer and even more so at the beach. That’s where I am now, and somehow Monday feels infinitely better because of it.
These fish taco bowls came together after a small kitchen crisis: I planned fish tacos, made the slaw, chopped the toppings and prepared the mango pico—and then discovered I was out of tortillas. The disappointment was real. But I went ahead and served everything in bowls and it turned out to be a revelation.
We didn’t miss the tortillas. These bowls are bright, crunchy and satisfying on their own. They would also be lovely with a grain—rice or quinoa—but you don’t need one. The bowls remind me of the rice-less crispy carnitas bowls in The Pretty Dish: simple, bold and totally filling without a grain to speak of.
Picture this: a crisp bowl layered with shredded napa cabbage, juicy mango pico, cherry tomatoes, avocado, spicy broiled white fish and a drizzle of smoky chipotle crema. It’s bright, tangy and a little spicy—everything a summer meal should be.
The base: shredded napa cabbage. I love napa raw—it’s delicate, crisp and perfect as the salad green for these bowls. It’s crunchy without being tough, which makes it an ideal blank canvas for the toppings.
Toppings include quartered cherry tomatoes, a quick mango pico (mango, more tomatoes, onion and cilantro), diced red onion, lots of queso fresco, sliced avocado, jalapeño and plenty of lime. It’s a vibrant mix of textures and flavors that plays really well with the fish.
The fish is broiled for convenience, but grilling or frying would also work. I used a white fish—flaky and just opaque after broiling—which adds a lovely, savory contrast to the fresh bright toppings.
To finish, a chipotle-lime crema gets drizzled over everything. I prefer a light, tangy sauce instead of a heavy dressing; the crema is creamy with a smoky kick and the mango pico’s juiciness ties everything together. A quick squeeze of lime right before serving brightens the whole bowl.
Toss everything together and dinner is ready: a fresh, flavorful, easy meal that feels summery and satisfying.
Spicy Fish Taco Bowls with Mango Pico
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Ingredients
- 1 pound wild-caught cod
- 2 tablespoons grapeseed oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 4 to 6 cups shredded napa cabbage
- 1 jalapeño, sliced
- 1 avocado, thinly sliced
- 1 cup cherry tomatoes, quartered
- 1/3 cup fresh cilantro
- 1/3 cup queso fresco, crumbled
- 2 tablespoons diced red onion
- 1 lime, cut into wedges
Mango Pico
- 1 mango, diced
- 1/2 cup cherry tomatoes, quartered or diced
- 1 jalapeño, seeded and diced
- 3 tablespoons sweet onion, diced
- 3 tablespoons chopped 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 chipotles
- 1 lime, juiced
Instructions
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Preheat your oven broiler to high and position the rack about 6 inches below the heating element.
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Place the cod on a baking sheet and brush with grapeseed oil. Mix smoked paprika, salt, pepper, garlic powder and cayenne in a small bowl, then sprinkle evenly over the fish, pressing gently so it adheres.
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Broil the cod 6 to 8 minutes, until opaque and flaky when tested with a fork.
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Assemble bowls by layering shredded napa cabbage, then season lightly with salt and pepper. Top with mango pico, tomatoes, cilantro, jalapeño slices, red onion, avocado and crumbled queso fresco. Quantities can be adjusted to taste.
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Drizzle with chipotle crema, spritz with lime and serve immediately.
Mango Pico
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Combine diced mango, tomatoes, diced jalapeño, sweet onion, cilantro and lime juice in a bowl. Season with salt and pepper to taste and let sit about 30 minutes to meld flavors.
Chipotle Crema
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Whisk Greek yogurt or sour cream with half-and-half, a chipotle pepper, adobo sauce and lime juice until smooth. Let sit at room temperature while assembling bowls; refrigerate any leftovers.
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I could honestly eat this every day—fresh, simple and full of summer flavor.