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Let's level up the typical burrito bowl and create epic fish taco bowls with charred mango salsa and almond rice pilaf. Pile on the toppings, serve with pinto beans, and dig in for one flavorful meal!
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What makes this dish special
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 wrapped in a warm corn tortilla, I 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 taco bowls with charred mango salsa delivered on every level.
Ingredients
- White fish: Firm white fish like cod, halibut, or swordfish holds up well to the bold spice marinade without being overpowered.
- Sliced almonds: Toasting them with the rice creates a deeper, richer taste and provides a pleasant crunch that contrasts with the tender rice.
- Scallions: These serve a dual purpose in the rice pilaf - the white parts are cooked with the rice to provide a mild onion flavor base, while the green tops are stirred in fresh at the end for color, freshness, and a sharper bite.
- Mango: The charred mango salsa is what makes this recipe special and restaurant-worthy. Charring the mango caramelizes its natural sugars, creating a smoky-sweet element that balances the spiced fish and adds tropical flair.
- Pinto beans: Add heartiness and help make this a balanced meal. You can substitute pinto beans with black beans if desired.
Substitutions and variations
- Protein: The recipe calls for firm white fish like cod, halibut, or swordfish, but you could also use mahi-mahi, tilapia, or even salmon. For a non-fish option, try shrimp, chicken, or tofu marinated in the same spice blend.
- Fruit: Replace the mango with pineapple for another delicious tropical salsa.
- Vegetables: You can add additional vegetables such as sauteed bell peppers, charred red onion, or sauteed zucchini.
- Toppings: Swap the queso fresco for crumbled cotija and add extra toppings such as pickled onions, shredded cabbage, or roasted jalapenos. You can also pair it with an additional sauce such as chipotle aioli or avocado crema.
Recipe
Fish Taco Bowls with Charred Mango Salsa
Ingredients
Almond scallion rice pilaf
- 2 tablespoons olive oil
- ½ cup chopped scallions white ends and green tops separated
- ⅓ cup sliced almonds
- 1 cup medium grain rice
- 2 garlic cloves minced
- 2 cups chicken stock
Marinated Fish
- 1 pound firm white fish filets cod, halibut, swordfish
- 2 tablespoons olive oil
- juice of ½ lime
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon salt
Charred mango salsa
- 1 mango peeled and halved, pit removed
- 1 tablespoon oil
- 1 jalapeno seeded and chopped
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped red onion
- juice of ½ lime
- salt
Remaining ingredients
- 14 ounces pinto beans drained and rinsed
- toppings: cotija, chopped avocado, chopped tomatoes, and chopped cilantro
Instructions
- Preheat oven to 400 degrees F.
- Make the rice pilaf. Heat oil in a medium pot over medium heat. Add the white ends of the scallions, almonds, and rice, tossing to coat. Toast for 2 minutes, stirring frequently.
- Add garlic and saute for another 30 seconds. Add chicken broth and bring to a boil. Cover the pot, reduce heat to low and cook for 15 minutes or until all of the liquid has evaporated and the rice is tender. Let sit for 5 minutes and fluffy rice with a fork. Add the green ends of the scallions and stir to combine. Set aside and and keep warm.
- Prepare the fish. Make the marinade by combining oil, lime juice, chili powder, paprika, cumin, coriander, and salt. Pour over the fish and turn to coat. Let sit at room temperature for 10 minutes.
- Meanwhile, make the charred mango salsa. Brush the halved mango with oil and season with a pinch of salt. Heat a grill over medium-high heat and cook the mango until charred, about 5 minutes. Remove from heat and let cool. Chop mango and combine with jalapeno, red onion, cilantro, and lime juice. Season with salt and set aside.
- Place the fish on a baking sheet and cook for 12-15 minutes or until the fish flakes easily.
- Season pinto beans with a pinch of salt and heat in the microwave for 2 minutes or until warm.
- Assemble the fish taco bowls. Portion the rice into bowls and top with the fish, pinto beans,mango salsa, and desired toppings. Serve immediately.
Notes
Step-by-step instructions
Step 1: Cook rice
I'm a huge fan of rice bowls because they combine so many great ingredients all into one bite. These fish taco bowls with charred mango salsa achieve the same goal by combining flavorful fish with balanced, well-seasoned rice and sweet and savory salsa.
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 the white ends of the chopped scallions in a medium pot along with sliced almonds and the rice. Toasting the almonds and rice brings a nutty flavor to the pilaf, elevating the overall rice.
Add the garlic and saute it for another 30 seconds. Then, 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. And let me tell you, the result is fantastic.
Step 2: Make salsa
While the rice is cooking, prepare the salsa. We're going to take an extra step to grill the mango to bring out the sweetness. So even if your mango isn't particularly sweet, this is a great way to intensify the sweetness.
Peel and halve the mango, removing the pit. Rub it with oil and season with a pinch of salt to bring out the flavors. Then, cook the fruit on the preheated grill until lightly charred. You don't want to cook it until it softens too much, or else the mango will turn into mush.
Let it cool slightly, then chop the halves into bite-sized chunks. Combine the charred mango with chopped jalapeno, red onion, cilantro, and lime juice. Season with salt and set the salsa aside.
Feel free to prepare the salsa the day before.
Step 3: Prepare fish
Now let's work on the fish. Combine the spices with oil and lime juice and pour it over the fish filets, turning to coat.
You can use any firm white fish, including but not limited to cod, halibut, and swordfish. Just keep in mind that depending on the thickness of the fillets, you may have to adjust the cooking time.
Bake the fish until the fish flakes easily, about 12-15 minutes. You can also cook the fish on the stovetop or on the grill.
While the fish is cooking, heat pinto beans in the microwave until hot. You can also heat them on the stovetop.
Now that all of the components are ready, let's get ready to make the fish taco bowls. Portion the rice on the bottom and top with the fish, charred mango salsa, and pinto beans.
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, onions, and sour cream all work! Talk about delicious and healthy in one bite!
Make-ahead and storage
- Make-ahead: The rice pilaf and mango salsa can be made up to 2 days ahead and stored in the refrigerator. The fish is best cooked fresh, but you can marinate it up to 30 minutes in advance.
- Store: Keep leftovers in an airtight container in the refridgerator for up to 2 days.
Frequently asked questions
The fish should flake easily with a fork and reach an internal temperature of 145°F. Cooking time may vary depending on the thickness of your filets.
Absolutely! Grill the marinated fish over medium-high heat for about 4-5 minutes per side, depending on thickness.
Yes! Replace the fish with extra beans, marinated tofu, or grilled vegetables, and use vegetable stock instead of chicken stock for the rice.
More Mexican seafood recipes
Looking for more Mexican seafood ideas? Try these:
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