If I had to choose my favorite Mexican dish, it would have to be fish tacos. Or ceviche. Or crispy shrimp tacos. Pretty much all of the seafood Mexican food. When the fish is battered perfectly and topped with a spicy salsa wrapped in a warm corn tortilla, I just cannot resist. Sadly, my favorite Mexican seafood restaurant isn’t open due to the quarantine so I’m going to attempt to make a healthy variation at home. With some spice, some homemade salsa, and fresh fish, these fish tacos bowls with charred mango salsa delivered.
**Helpful tips and common mistakes
I’m a huge fan of rice bowls because it combines so many great ingredients all into one bite. These fish taco bowls achieve the same goal by combining flavorful fish with balanced well-seasoned rice and sweet and savory salsa. To create this meal at home, start by marinating the fish. You can use any firm white fish including but not limited to cod, halibut, and swordfish. Combine all of the spices and coat the fish liberally with the mixture. Since we’re working with seafood, it only has to be marinated for 20 minutes.
To stray from the usual cilantro lime rice and pico de Gallo, I decided to pair the spiced fish with charred mango salsa and almond scallion rice pilaf. To make the rice, saute onion in a medium pot until the onions are translucent. Add the rice and garlic and let the rice get a little toasty. Add the chicken stock or vegetable broth and bring the liquid to a boil. Cover the pot, reduce the heat to low and continue to simmer until the rice is tender. This is pretty much how I cook all of my pilafs but today we’re going to take it one step further by adding toasted almonds and fresh scallions.
For the charred mango salsa, cook the mango first and then combine it with the remaining ingredients including the cucumber, red onion, basil, and lime juice. I used basil but you can substitute it for cilantro. By cooking the mango, the heat releases the sugars and makes the fruit even sweeter. Just a little something different than the usual salsa.
Bake the fish until the fish flakes easily and then get ready to make the fish taco bowls. Portion the rice on the bottom and top with the fish, charred mango salsa, avocado, fresh radish, and of course, lime wedges.
I like my fish taco bowls with extra salsa and a dash of hot sauce but you can go crazy with the toppings. Some queso fresco, chopped cilantro, and onions, sour cream, it all works! Delicious and healthy!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.