Fresh and Delicious Fish Taco Bowls with Strawberry Mango Salsa


Summer time is perfect for a quick, light refreshing dinner. These fish taco bowls are all of those and are packed with lots of flavor. 

Taco bowl filled with fish and a strawberry mango salsa

Fish taco bowls with strawberry mango salsa and lime crema

Feeds 6

For the Fish:

2 lbs haddock or any white flaky fish (cod, pollock, or- less ideal, tilapia)

olive oil

1 lime – juice and zest (zest refers to the green skin of the lime)

1/2 tsp cumin

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1/4 tsp salt

1/4 tsp black pepper 

Mix spices together in a small bowl and set aside. Rub the fish on both sides with olive oil, lime juice, and zest. Rub the spice mixture into both sides of the fish.

Cook fish for 3-4 mins per side in a well-oiled nonstick pan or grill for 3-4 min per side until done. Total cooking time will depend on type and thickness of fish.


Strawberry Mango Salsa:

This recipe will make more than you may need for the bowls. You can use the leftovers to eat with chips or serve with chicken another night.

Strawberry mango salsa

1 16 oz container fresh strawberries

2 mangoes

1/4 red onion

Handful of cilantro

3 limes – juiced

1 jalapeno

1/4 tsp salt

Hull strawberries (that is, remove the leaves and hard part) and cut into bite-sized pieces and place in a bowl. Cut mangoes into bite-sized pieces and add to bowl. Finely chop the red onion, cilantro, and jalapeño and add to the fruit. Pour lime juice over the mix and sprinkle with salt. Gently toss together. This can be made ahead and stored in the refrigerator until it’s ready to use- for up to 3 hours.


Lime Crema:

1/2 cup sour cream

2 limes 

1/2 tsp garlic powder

1/4 tsp salt

Zest and juice the limes. Add the sour cream, garlic powder, and salt to the limes and mix together.  

For the bowls:

1 Package of tortilla bowls (or as many as you need)





To assemble:

Heat tortilla bowls according to the directions on the box. Add chopped lettuce, cucumbers, tomatoes, and cilantro to the bowl then top with a little lime crema, fish, salsa, and more crema.

Please share a picture if you make any of this! We’d love to see.

Fresh and Delicious Fish Taco Bowls with Strawberry Mango Salsa


    • The people who work in the seafood department can be a lot of help, depending upon the store, when your aren’t sure what to choose. If you’re new to cooking seafood I’d say start with a white fish (Cod or Haddock are my favorites), like in this recipe, since it can be more forgiving when it comes to cooking. If you use a grill be sure to put your fish on foil or a mat made for grilling, otherwise you can lose your fish in the grates. The oven is a really easy option. A little squeeze of lemon, salt, pepper, some breadcrumbs, and melted butter is probably the easiest and my favorite way to prepare Haddock or Cod in the oven. 350 for 15 mins and it’s done! When you are choosing your seafood it shouldn’t smell and, if possible, be wild caught. I hope this helps a little. Happy cooking!


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