Mahi-Mahi Fish Taco Bowls Recipe (VIDEO)
I cannot get enough of these fish taco bowls. Truly, every single bite is so incredible! And the best part is that they only take about 30-35 minutes to make. Simply season and bake/broil the mahi-mahi filets, mix the slaw, combine the pineapple avocado cilantro salsa, and build the bowls.
You can even meal prep the rice, beans, slaw, and salsa in advance, then cook the fish that night when you’re 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 current favorite healthy dinner ideas and I know you’ll love it, too!
RELATED: 25+ BEST Healthy Taco Recipes
Here’s what you’ll need for this recipe:
- Mahi-Mahi (cut into 4 filets) – I love mahi mahi for fish taco bowl recipes, but cod or halibut work great, too!
- Brown Sugar
- Chili Powder
- Onion Powder
- Garlic Powder
- Olive Oil (or melted butter)
- Finely Diced Pineapple (or mango) – canned, drained pineapple works great, too!
- Avocado (cubed)
- Chopped Cilantro
- Lime Juice
- Shredded Purple Cabbage
- Lime Juice
- Greek Yogurt
- Cooked Rice – Another option is to use steamed or sautéed 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 350 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
How to Store Leftovers
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 275°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 texture—careful 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
Did you make this recipe? Rate it below and follow along on Instagram for more healthy dinner ideas!
Mahi-Mahi Fish Taco Bowls
- 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)
- 2 cups shredded purple cabbage
- 2 Tablespoons lime juice
- 1/4 teaspoon salt
- 1/2 cup fresh cilantro
- 2 Tablespoons Greek yogurt
- 1 1/2 cups finely diced pineapple (or mango)
- 1/2 medium avocado (cubed)
- 1/3 cup chopped cilantro
- 1 Tablespoon lime juice
- 2 cups cooked rice
- squeeze fresh lime (optional)
- 1 cup cooked black beans
- 1/2 cup chopped cilantro
- 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.