Mahi-Mahi Fish Taco Bowls (2024)

byChristine |Dinner| 08.16.23

This post may contain affiliate links, please see our privacy policy

Jump to Recipe Print Recipe

These Mahi-Mahi Fish Taco Bowls are the BEST for an easy, healthy dinner recipe! Savory, seasoned mahi-mahi filets with pineapple cilantro salsa, fresh avocados, and purple cabbage slaw over beans and rice. Add a squeeze of lime juice for one of the most flavorful and refreshing bowls!

Mahi-Mahi Fish Taco Bowls Recipe (VIDEO)

I cannot get enough of these fish taco bowls. Truly, every single bite is so incredible! And the best part is that they only take about 30-35 minutes to make. Simply season and bake/broil the mahi-mahi filets, mix the slaw, combine the pineapple avocado cilantro salsa, and build the bowls.

You can even meal prep the rice, beans, slaw, and salsa in advance, then cook the fish that night when you’re ready to enjoy! No matter how you put them together, these yummy bowls are so flavorful and filling. This Mahi-Mahi Fish Taco Bowls recipe is one of my current favorite healthy dinner ideas and I know you’ll love it, too!

RELATED: 25+ BEST Healthy Taco Recipes

Ingredients/Substitutions

Here’s what you’ll need for this recipe:

Mahi-Mahi Filets

Mahi-Mahi(cut into 4 filets) – I love mahi mahi for fish taco bowl recipes, but cod or halibut work great, too!
Salt
Brown Sugar
Chili Powder
Paprika
Cumin
Onion Powder
Garlic Powder
Olive Oil (or melted butter)

Pineapple Salsa

Finely Diced Pineapple (or mango) – canned, drained pineapple works great, too!
Avocado(cubed)
Chopped Cilantro
Lime Juice

Cabbage Slaw

Shredded Purple Cabbage
Lime Juice
Salt
Cilantro
Greek Yogurt

Taco Bowls

Cooked Rice – Another option is to use steamed or sautéed cauliflower rice!
Fresh Lime
Black Beans
Chopped Cilantro

How to Make Fish Taco Bowls

This easy 30-minute healthy dinner recipe is perfect for busy weeknights! Here’s how to make Mahi-Mahi Fish Taco Bowls:

Make the red cabbage slaw.
Lay the mahi-mahi filets on a baking sheet, drizzle with oil, and pat spices on top.
Bake at 350 degrees F for 8-9 minutes, then broil for 1-2 minutes.
Combine ingredients for the pineapple cilantro avocado salsa.
Layer the bowls with cooked rice, beans, fish, cabbage slaw, and pineapple salsa!

You’ll Also Love: Baked Mahi Mahi Tacos

How to Store Leftovers

These Mahi-Mahi Fish Taco Bowls can be stored in the fridge for up to 3-4 days!

To store leftovers, keep the cooked Mahi-Mahi in an airtight container with parchment paper between the filets to prevent sticking. Store the cabbage slaw and pineapple salsa in separate containers. Similarly, store rice and black beans separately. When ready to enjoy, simply reheat the fish, rice, and beans. Add the slaw and salsa just before eating!

Can You Reheat Fish?

Yes! Here are a few ways to reheat fish for taco bowls:

Oven Method – For oven reheating, preheat to 275°F, wrap the fish in foil to retain moisture, and gently warm to maintain its delicate flavor and texture.

Stovetop Method – On the stovetop, use a non-stick skillet over low to medium heat, add liquid for steam, cover with a lid to restore moisture, and ensure your fish warms through while preserving its tenderness.

Microwave Method – When using the microwave, cover fish with microwave-safe material, use a lower power setting, and shorter intervals to avoid rubbery texture—careful reheating maintains the fish’s quality.

More Healthy Weeknight Dinner Recipes

Hot Honey Salmon Bowls
Taco Bowl Recipe
Roasted Harissa Stuffed Eggplant
Vegan Spicy Thai Tofu Tacos
Baja Shrimp Tacos Recipe

Did you make this recipe? Rate it below and follow alongonInstagramfor more healthy dinner ideas!

4.67 from 18 votes

Print Recipe