Fish Taco Bowls with Mango Pico de Gallo

We’re officially declaring this week “Cinco de Mayo Week” over here at PFF. Meaning, we’re prepared to share a week’s worth of delicious + healthy Mexican-inspired recipes to get you in the holiday spirit! Starting with… fish taco bowls!

I have no idea why, but I’ve been craving and talking about fish taco bowls for weeks. Finally, Hope and I have made this vision a (tasty) reality. We wanted to keep this recipe simple + fresh—which is exactly how we prefer fish tacos. In the spirit of summer being right around the corner, we freshened up these fish taco bowls with a quick mango pico de gallo—a great compliment to the perfectly-seasoned, flaky white fish. These flavors have me mentally transporting myself back to Miami Beach… ah, I miss it.

This was another recipe that we didn’t set out to create to be paleo or Whole30-approved, but it happened! This recipe contains no dairy, grains, gluten, sugar, legumes, etc.—just fresh, whole ingredients. However, we are not opposed to pairing these fish tacos bowls with a tasty homemade margarita… #foreshadowing

Fish Taco Bowls with Mango Pico de Gallo


  • 1.5 lb cod
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • black pepper, to taste
  • 2 tbsp extra virgin olive oil
  • juice of 2 limes, separated
  • 12 oz riced cauliflower, fresh or frozen
  • 1/2 small head red cabbage, shredded (about 1 1/2 cups)
  • 1 avocado, sliced
  • 1 mango, diced
  • 1 Roma tomato, diced
  • 1/4 cup diced red onion
  • 1 tbsp diced jalapeño


  1. Place cod in a large ziplock bag with olive oil, juice of 1 lime, and all spices. Seal and toss until fish is evenly coated. Place bag in the refrigerator and allow to marinate for 30 minutes.
  2. Meanwhile, combine the diced mango, tomato, red onion, jalapeño, and the juice of 1 lime in a bowl. Season with salt and pepper, mix until combined, and set aside.
  3. Cook riced cauliflower until tender. If using frozen, steam in the bag by following the package instructions. If using fresh, heat about 1 tsp extra virgin olive oil in a large nonstick skillet over medium heat. Once the oil is hot, add riced cauliflower and toss to coat. Sauté for about 5 minutes, until riced cauliflower is soft. Set aside.
  4. Heat a large cast iron skillet over medium-high heat. Once the skillet is hot, add the marinated cod along with any leftover marinade from the bag. Allow cod to cook untouched for 3 minutes, then flip and cook for another 3 minutes. Gently break up the fish, then cook for another 1-2 minutes, stirring occasionally, to ensure the fish is cooked evenly.
  5. To assemble, first divide riced cauliflower evenly among four bowls. Top each bowl with 1/4 fish, 1/4 shredded cabbage, 1/4 mango pico, and 1/4 sliced avocado.

Yield: 4 servings

354 calories per serving • Fat: 13.8g • Carbohydrates: 24.1g • Protein: 35.1g

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