Go Back
+ servings
Print Recipe
fish tacos in bowls with slaw and mango

Healthy Fish Taco Bowls with Mango and Avocado Slaw

These healthy fish taco bowls are adapted from Inspiralized and Beyond. They combine all the best from Baja but with a gluten-free quinoa crust and tons of fresh vegetables. You can make the slaw with either Greek yogurt of mayo, depending on whether you want to keep it dairy-free. I added a little radicchio for color to the salad and it was delish!

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4


For the slaw

  • 1 ripe avocado pitted and peeled
  • ¼ cup plain nonfat Greek yogurt or mayonnaise
  • Juice of 2 limes
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 garlic clove chopped
  • 1 serrano chile or jalapeño seeded and chopped
  • ½ teaspoon salt plus more if needed
  • 3 cups shredded napa cabbage

For the fish

  • 1 large egg lightly beaten
  • 1 cup cooked white quinoa
  • Salt
  • 4 4-ounce cod fillets
  • 2 tablespoons extra-virgin olive oil
  • Juice of 2 limes about 4 tablespoons
  • 1 tablespoon honey
  • 3 tablespoons chopped fresh cilantro
  • Fine sea salt and pepper
  • 4 cups shredded romaine lettuce
  • 1 large ripe mango pitted, peeled, and cut into strips


  1. Make the slaw. In a food processor, combine the avocado, yogurt, limes, cilantro, garlic, chile, and salt. Add ¼ cup water and purée until smooth. Add a little more water as needed, 1 tablespoon at a time, to loosen. Taste and adjust the seasoning as needed.
  2. Pour half the dressing into a large bowl. Add the cabbage and toss to coat.
  3. Make the fish. Place the egg in a shallow medium dish or large plate. Spread out the quinoa in a separate shallow medium dish and season with salt. Dip the fish in the egg, letting any excess drip back into the bowl, then roll it through the quinoa to coat. Repeat to coat the remaining fillets.
  4. Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the coated fish and cook until well browned on the bottom, 2 to 3 minutes. Flip the fish and cook until browned on the outside and cooked through, 2 to 3 minutes more. Transfer to a paper towel–lined plate to drain.
  5. In a large bowl, whisk together the olive oil, lime juice, honey, and cilantro. Season with salt and pepper. Add the lettuce and toss to coat.
  6. Divide the lettuce among four bowls and top each with a fish fillet, some mango, and some slaw. Serve, passing the remaining dressing at the table.

Recipe Notes

T I P / You can use this quinoa crusting method on chicken, pork, and even other types of fish, in this dish or any other.