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Flavorful Fish Taco Bowl Recipe with Mango Salsa and Chipotle Crema

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A fresh and satisfying fish taco bowl featuring perfectly seasoned white fish, vibrant mango salsa, and smoky chipotle crema. Ready in under 30 minutes, this dish is perfect for quick dinners or casual entertaining.

Ingredients

Scale
  • 1 lb white fish fillets (cod, tilapia, or mahi-mahi), skin removed
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil
  • 1 ripe mango, peeled and diced
  • ½ small red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • ½ cup fresh cilantro, chopped
  • Juice of 1 lime (about 2 tbsp)
  • Salt, to taste
  • ½ cup sour cream or Greek yogurt
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tbsp fresh lime juice
  • Salt, to taste
  • 2 cups cooked rice or cauliflower rice
  • 1 cup shredded green cabbage or lettuce
  • 1 avocado, sliced
  • Fresh lime wedges for garnish

Instructions

  1. Dice the mango, finely chop the red onion and jalapeño (if using), and chop the cilantro. Slice the avocado just before serving to avoid browning. Juice the lime(s).
  2. In a bowl, combine the diced mango, red onion, jalapeño, cilantro, and lime juice. Season lightly with salt and stir gently. Set aside.
  3. Mix the sour cream or Greek yogurt with minced chipotle peppers and lime juice in a small bowl. Taste and adjust salt or chipotle amount. Cover and refrigerate until ready to serve.
  4. Pat the fish fillets dry with paper towels. Sprinkle smoked paprika, cumin, garlic powder, salt, and pepper evenly on both sides. Let sit briefly.
  5. Heat olive oil over medium-high heat in a non-stick skillet. Cook the fish for about 4-5 minutes per side until opaque and flakes easily. Avoid flipping too often.
  6. Spoon cooked rice or cauliflower rice into serving bowls. Add shredded cabbage or lettuce on one side, then top with cooked fish. Spoon mango salsa over the fish. Add avocado slices and drizzle with chipotle crema. Garnish with fresh lime wedges.

Notes

Use fresh, high-quality fish for best results. Start with one chipotle pepper and adjust heat to taste. Mango can be substituted with fresh pineapple or peach when out of season. The salsa can be made a few hours ahead and kept chilled. The crema is best fresh but can be refrigerated up to 24 hours. Avoid overcrowding the pan to ensure a good sear. Slice avocado just before serving to prevent browning.

Nutrition

Keywords: fish taco bowl, mango salsa, chipotle crema, quick dinner, seafood recipe, healthy meal, gluten-free, low-carb option

Find it online: https://fuzzyforker.com/flavorful-fish-taco-bowl-recipe-with-mango-salsa-and-chipotle-crema-easy-guide/