WATCH: How to Make Mahi Fish Tacos (Bowls)
I cannot get enough of these fish taco bowls. Theyāre my ultimate go-to for this type of meal and I could literally eat it every single day! The fact that these bowls are so quick and easy to make, plus full of healthy ingredients and higher in protein is a win for me.
And the fact that my kids love this recipe makes it a game-changer! You can even meal prep the rice, beans, slaw, and salsa in advance, then cook the fish that night when youāre ready to enjoy. No matter how you put them together, these yummy bowls are so flavorful and filling. This Mahi-Mahi Fish Taco Bowls recipe is one of my all-time favorite healthy dinner ideas and I know youāll love it, too!
RELATED: 25+ BEST Healthy Taco Recipes
Fish Taco Bowl Ingredients/Substitutions
Here’s what you’ll need for this recipe:
Mahi-Mahi Filets
- Mahi-Mahi (cut into 4 filets) – I love mahi mahi for fish taco bowl recipes, but cod or halibut work great, too!
- Salt
- Brown Sugar
- Chili Powder
- Paprika
- Cumin
- Onion Powder
- Garlic Powder
- Olive Oil (or melted butter)
Pineapple Salsa
- Finely Diced Pineapple (or mango) – canned, drained pineapple works great, too!
- Avocado (cubed)
- Chopped Cilantro
- Lime Juice
Cabbage Slaw
- Shredded Purple Cabbage
- Lime Juice
- Salt
- Cilantro
- Greek Yogurt
Taco Bowls
- Cooked Rice – Another option is to use steamed or sautĆ©ed cauliflower rice!
- Fresh Lime
- Black Beans
- Chopped Cilantro
How to Make Fish Taco Bowls
This easy 30-minute healthy dinner recipe is perfect for busy weeknights! Here’s how to make Mahi-Mahi Fish Taco Bowls:
- Make the red cabbage slaw.
- Lay the mahi-mahi filets on a baking sheet, drizzle with oil, and pat spices on top.
- Bake at 400 degrees F for 8-9 minutes, then broil for 1-2 minutes.
- Combine ingredients for the pineapple cilantro avocado salsa.
- Layer the bowls with cooked rice, beans, fish, cabbage slaw, and pineapple salsa!
You’ll Also Love: Baked Mahi Mahi Tacos
What to Serve with Fish Taco Bowls
- Tortilla Chips & Guacamole ā Crunchy chips with creamy guacamole make the perfect side.
- Grilled Vegetables ā Try bell peppers, zucchini, or corn on the cob for a smoky, charred flavor.
- Homemade Mango Salsa
- Roasted Sweet Potatoes ā A slightly sweet and savory side that complements the bold flavors of the taco bowls.
- Copycat Chipotle Corn Salsa
- Mexican Street Corn (Elote) ā Grilled corn slathered in a creamy, tangy sauce with a sprinkle of cotija cheese.
- Chips & Salsa
- Side Salad ā A fresh green salad with a citrus vinaigrette adds a light and refreshing balance.
- Yuca Fries
- Chili-Lime Roasted Plantains ā A slightly sweet, caramelized side with a hint of spice. SO good!
How to Store Mahi Fish Tacos
These Mahi-Mahi Fish Taco Bowls can be stored in the fridge for up to 3-4 days!
To store leftovers, keep the cooked Mahi-Mahi in an airtight container with parchment paper between the filets to prevent sticking. Store the cabbage slaw and pineapple salsa in separate containers. Similarly, store rice and black beans separately. When ready to enjoy, simply reheat the fish, rice, and beans. Add the slaw and salsa just before eating!
Can You Reheat Fish?
Yes! Here are a few ways to reheat fish for taco bowls:
Oven Method – For oven reheating, preheat to 275Ā°F, wrap the fish in foil to retain moisture, and gently warm to maintain its delicate flavor and texture.
Stovetop Method – On the stovetop, use a non-stick skillet over low to medium heat, add liquid for steam, cover with a lid to restore moisture, and ensure your fish warms through while preserving its tenderness.
Microwave Method – When using the microwave, cover fish with microwave-safe material, use a lower power setting, and shorter intervals to avoid rubbery textureācareful reheating maintains the fish’s quality.
More Healthy Weeknight Dinner Recipes
- Hot Honey Salmon Bowls
- Taco Bowl Recipe
- Roasted Harissa Stuffed Eggplant
- Vegan Spicy Thai Tofu Tacos
- Baja Shrimp Tacos Recipe
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Mahi Mahi Fish Taco Bowl
Video
Ingredients
Mahi-Mahi
- 1 pound mahi-mahi (cut into 4 filets)
- 1/2 teaspoon salt
- 1 teaspoon brown sugar
- 1 teaspoon chili powder
- 3/4 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 Tablespoons olive oil (or melted butter)
Cabbage Slaw
- 2 cups shredded purple cabbage
- 2 Tablespoons lime juice
- 1/4 teaspoon salt
- 1/2 cup fresh cilantro
- 2 Tablespoons Greek yogurt
Pineapple Salsa
- 1 1/2 cups finely diced pineapple (or mango)
- 1/2 medium avocado (cubed)
- 1/3 cup chopped cilantro
- 1 Tablespoon lime juice
Taco Bowls
- 2 cups cooked rice
- squeeze fresh lime (optional)
- 1 cup cooked black beans
- 1/2 cup chopped cilantro
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the ingredients for the cabbage slaw to a bowl and set aside to marinate.
- Whisk together all spices for the fish.
- Drizzle the mahi mahi with olive oil, then pat the spices on top.
- Bake for 8-9 minutes, then broil to crisp the top for 1-2 minutes.
- While it is baking, combine all of the ingredients for the pineapple salsa.
- Serve the mahi-mahi with cooked rice, cabbage slaw, pineapple salsa, cooked black beans, fresh cilantro, and lime.
Jen Dsmith says:
Looks amazing! One question one part of the recipe says preheat oven to 350 and the other 400. What do you recommend? Thanks!
Christine McMichael replied:
Oops, so sorry about that! It should be 400 degrees F. I’ve updated the blog post!
Kacee says:
This was AMAZING and so easy!!
I didnāt scroll down to the actual amounts for seasoning- just eyed it. What a perfect meal.
Jar Of Lemons replied:
Thanks, Kate! I’m really glad you enjoyed it! š
Nayomi says:
Honestly, I would love if you turned every taco into a taco bowl because I love so much! These Mahi Mahi taco bowls are giving me life, so delicious
Angie says:
Mexican food is one of my favorites! I have a Mexican dinner once a week, and this recipe was added to my Mexican recipes, super delicious!!
Jere Cassidy replied:
I love mahi-mahi and making this into a taco bowl easier than a taco. I love you added quinoa
Madeleine Gregory replied:
Loved this! Light but filling and uncomplicated to kitchen novices like myself. Thank you!
Mama Maggie's Kitchen says:
My mouth is watering. I have to make this Mahi-mahi Taco bowls recipe tonight!
Jill says:
Love this idea! Great flavor with the mahi mahi and guacamole!
Jennifer says:
This looks delish!!! I love fish tacos and this looks healthy and simple. Thank you!
Christine McMichael replied:
Thanks, Jennifer!