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Mahi-Mahi Fish Taco Bowls
These Mahi-Mahi Fish Taco Bowls are the BEST for an easy, healthy dinner recipe! Savory, seasoned mahi-mahi filets with pineapple cilantro salsa, fresh avocados, and purple cabbage slaw over beans and rice. Add a squeeze of lime juice for one of the most flavorful and refreshing bowls!
Course Dinner
Cuisine American, Mexican
Diet Gluten Free
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Total Time 35 minutes minutes
Servings 4 Bowls
Calories 421 kcal
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
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.
Serving: 1 Bowl | Calories: 421 kcal | Carbohydrates: 49 g | Protein: 30 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Cholesterol: 83 mg | Sodium: 566 mg | Potassium: 1011 mg | Fiber: 8 g | Sugar: 10 g | Vitamin A: 1347 IU | Vitamin C: 62 mg | Calcium: 87 mg | Iron: 3 mg