Whole30 Fish Taco Bowls with Mango Salsa
These Whole30 Fish Taco Bowls with Mango Salsa are a delicious and refreshing meal made with fresh mahi mahi and a creamy chipotle lime aioli. Serve as tacos or in bowls! This meal is gluten free, paleo, and Keto.
Fish tacos are one of my favorite summer meals. I was originally going to serve these in lettuce cups (which you can certainly do). However, a bowl just seemed like an easier and less messy option! These Whole30 Fish Taco Bowls with Mango Salsa have a few moving parts, but luckily you can make a couple of them ahead of time. The salsa and the aioli can both be prepped earlier in the day and stored in the fridge.
What Ingredients do I need to make these Fish Taco Bowls?
- Mahi mahi (or any white flaky fish): I got frozen mahi fillets at Costco. I couldn’t believe how delicious they were! They are melt-in-your-mouth GOOD! I thawed them in the packaging in cold water before cooking.
- For the fish seasoning: garlic powder, onion powder, oregano, thyme, paprika, salt, and cayenne
- For the mango salsa: mangoes, tomato, red onion, avocado, limes, jalapeño, salt, cilantro
- For the chipotle aioli:
- Mayo – I love Sir Kensington’s avocado oil mayo which is now Whole30 compliant!
- Chipotle powder – this is optional but gives it amazing flavor
- lime juice
- minced garlic
- hot sauce
I served my fish in a bowl with my Coconut Cilantro Lime Cauliflower Rice, chopped purple cabbage, Bibb lettuce, and lime juice. SO GOOD! It would also be great with my Cilantro Lime Coleslaw!
How do I cook the Mahi Mahi?
I cooked mine in a skillet, but you can also grill or bake it! For the skillet method, simply heat the oil in a non stick pan over medium high heat for a few minutes. Rub the spice mixture onto both sides of the thawed fish fillets, then add them to the pan. Don’t touch them for 3 minutes. Flip and cook for another 3-4 minutes until just opaque and they flake easily with a fork. It’s that easy!
I would grill them for the same amount of time on medium high heat. Just make sure your grill is really well-oiled!
For baking, try 400 for 10-12 minutes.
Ok, that’s it! If you make these Whole30 Fish Taco Bowls with Mango Salsa, be sure to tag me on Instagram @maryswholelife so I can see your creations!
Whole30 Fish Taco Bowls with Mango Salsa
- 4 6 oz. mahi mahi fillets, or white fish of choice
- 2 tbsp olive oil
Spice Mixture for Fish
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp oregano
- ½ tsp sea salt
- ½ tsp cayenne, or less if you don't like heat!
Chipotle Lime Aioli
- 2 mangos, peeled and diced
- ½ tomato, diced
- ½ red onion, diced
- 1 jalapeno, seeded and diced
- 1 avocado, peeled, pitted, and diced
- ¼ cup fresh cilantro, chopped
- juice from 1 lime
- ¼ tsp sea salt
- bibb lettuce leaves , or regular taco shells of choice
- Purple Cabbage, sliced thin
- Lime slices
- Cilantro Lime Cauliflower Rice
- Combine the ingredients for aioli and mix well. Cover and store in the refrigerator until ready to serve.
- Combine the mango salsa ingredients and stir well. Cover and store in the fridge until ready to serve.
- Combine the spice mixture for the fish. Heat the oil in a large non stick skillet over medium high heat. Place the fish on a paper tower or pan and sprinkle both sides of each fillet with some of the spice mixture. Use your fingers to press it in so it sticks. Add the fish to the pan and cook for 3 minutes on the first side. Flip and continue to cook for an additional 3-4 minutes until just opaque and it flakes easily with a fork.
- Serve the fish in tacos or in a bowl topped with the mango salsa, chipotle lime aioli, and additional sides/toppings of choice. Enjoy!
10 Comments on “Whole30 Fish Taco Bowls with Mango Salsa”
OUR FAVORITE RECIPE!!! Thank you, Mary…these are so delicious! I love the play of flavors. I think I have avoided making fish tacos in the past because I thought it would be time consuming and difficult to make something really special and tasty. It actually turns out that this recipe comes together very quickly (another reason I love it!). I follow a lot of foodies and I can’t tell you how much I always appreciate your GF/DF yummy options. You offer real and tasty food options to those of us who are GF, DF, GF, SF….everything free…lol…a real lifeline:) Thx!
I made these with rock fish and holy moly they were amazing! I was scared to make fish tacos but it was so simple and her cooking times were perfect. My hubby and kids approved! Def making again… and again….
Okay, DELICIOUS! We had these in Siete almond flour tortillas and I used the chipotle lime aioli in a slaw mix to put on the tacos. The flavor combos were outstanding, and my husband raved nonstop about it and asked me to “add this to our weekly rotation.” He even ate leftover fish for lunch (which, to him, is typically a cardinal sin) because it was so good!
This recipe is absolutely delicious – so easy and full of flavors! It’s a hit with my whole family so that is always a win (even the pickier eaters like it)! I don’t always have all of the ingredients on hand for the salsa but any combination has been good.
Thank you for yet again another fantastic recipe!!
Another winning recipe! Easy to modify with fish I had available and add in jasmine rice. Loved it and will make again for sure!
Fantastic recipe! Made the C/L coleslaw instead of caulirice. Everything was great; 3/4 of the family loved it and cleaned their plates (teenage boy is a different character!) Thanks for a great recipe!
This was so delicious. We will definitely be making this again.
These are amazing! Thanks for another fantastic recipe Mary!
So glad you enjoyed it! Thanks Jess!
Oh my word, delish! My husband LOVES your fish ‘n chips and he said this is even better!! That’s 3 for 3 amazing recipes that I’ve tried from you! Thanks SO much!