Ingredients
Scale
- 2 pounds white-fleshed fish fillets
- 8 cups shredded savoy cabbage
- 4 cups diced mango
- 1/2 cup cilantro (roughly chopped)
- 1/4 cup lime juice (freshly squeezed)
- 1 clove garlic (minced)
- 1 tsp sea salt (or to taste)
- 2 tsp ground cumin
- 1/2 cup avocado oil (or neutral tasting oil of your choice)
- 2 cups shredded purple cabbage
- 1/2 cup green onions (thinly sliced)
- 1/4 cup cilantro (chopped)
- 1/4 cup red onion (minced)
- 1-3 tsp jalapeno (minced, or to taste)
- 1/2 tsp sea salt (or to taste)
- 1 egg (room temperature)
- 1 tbsp lime juice (freshly squeezed)
- 2 tsp chipotle powder
- 3/4 cup avocado oil
- Lime wedges
- 1-2 ripe avocados (sliced)
- Extra chopped cilantro
Instructions
- Prepare the cilantro dressing by blending cilantro, lime juice, garlic, sea salt, cumin, and avocado oil until smooth.
- Toss shredded cabbage with the cilantro dressing and set aside.
- Combine diced mango, chopped cilantro, red onion, jalapeño, lime juice, and sea salt in a bowl for the salsa.
- Make chipotle aioli by blending egg, sea salt, lime juice, chipotle powder while slowly drizzling in avocado oil until thickened.
- Preheat grill or oven to 400°F and coat fish fillets with spices mixed with avocado oil. Grill or bake until cooked through (about 4–5 minutes per side on grill or 15 minutes in the oven).
- Assemble your bowls with grilled fish served alongside slaw, mango salsa, chipotle aioli, and desired toppings like sliced avocados and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 10g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 100mg