Fish Taco Bowls with Charred Mango Salsa
Servings 4
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
The charred mango salsa and almond scallion rice pilaf can be prepared ahead of time.
I don't recommend marinating the fish for longer than 30 minutes because the lime juice will react with the protein.
