Why I Love This Recipe

This is one of my favorite ways to make fish because it feels fresh, colorful, and anything but boring. The cod gets perfectly crispy on the outside while staying flaky and tender inside, and it’s the perfect match for the sweet mango avocado salsa, crunchy cabbage, and creamy chili-lime sauce. Every bite has the best balance of fresh, creamy, crunchy, and zesty flavors. It’s an easy weeknight dinner that tastes like something you’d order at your favorite taco spot.

Enjoying The Leftovers

The fish is best enjoyed fresh, but the salsa and sauce can easily be made ahead. Store everything separately so you can quickly assemble fresh tacos whenever you’re ready to eat.

Storing

Store the cooked cod, mango avocado salsa, cabbage, and chili-lime sauce in separate airtight containers in the refrigerator for up to 3 days.

Reheating

Reheat the cod in an air fryer at 350°F for 3-5 minutes or in a 375°F oven until warmed through and crispy again. Assemble with fresh tortillas, cabbage, mango avocado salsa, and a drizzle of the chili-lime sauce.

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Crispy Fish Taco Bowls

These Crispy Cod Mango Bowls are made with crunchy breaded cod, fresh mango avocado salsa, and a creamy lime sauce served over rice. This easy, flavor-packed dinner is the perfect balance of sweet, savory, and fresh.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

For the fish
  • 1 lbs cod, cut into chunks or strips
  • 1/2 cup flour
  • 1 cup panko breadcrumbs
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 egg
  • Oil spray or a little olive oil for cooking
For the mango salsa
  • 1 ripe mango, diced
  • 1/4 red onion, finely diced
  • 1/2 jalapeño, minced (optional)
  • 1/2 lime, juiced
  • Cilantro, handful, chopped
  • 1 avocado, diced
  • Salt to taste
For the sauce
  • 1/2 cup greek yogurt
  • 1/4 cup mayo
  • 1/2 lime, juiced
  • 2 tsp honey
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt to taste
For the bowl
  • Shredded red cabbage
  • Choice of rice
US – M

Instructions

  • Start by prepping your cod by patting it very dry with paper towels, which is key for getting a crispy texture.
  • Set up a breading station with three bowls. In the first bowl, combine the flour with half of the chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. In the second bowl, beat the egg. In the third bowl, mix the panko breadcrumbs with the remaining spices.
  • Dredge each piece of cod in the flour, then dip it into the egg, and finally press it into the seasoned panko until fully coated.
  • Cook the cod using your preferred method. You can pan fry it in a thin layer of oil over medium heat for 3 to 4 minutes per side until golden and cooked through.
  • You can also air fry it at 400 degrees for 10 to 12 minutes, spraying with oil and flipping halfway through, or bake it at 425 degrees for 12 to 15 minutes on a rack, making sure to spray well with oil. Once cooked, let the cod rest for a couple of minutes and finish with a light sprinkle of salt.
  • While the fish cooks, make the mango salsa by combining diced mango, finely diced red onion, minced jalapeño if using, lime juice, chopped cilantro, diced avocado, and a pinch of salt. Toss everything together and let it sit so the flavors can meld.
  • For the sauce, whisk together Greek yogurt, mayo, lime juice, honey, chili powder, garlic powder, and salt until smooth. Taste and adjust the lime juice and salt as needed.
  • To build your bowls, start with a base of cooked rice such as white, brown, or cilantro lime rice, and add shredded red cabbage. Top with the crispy cod, a generous scoop of mango salsa, and a drizzle of the creamy sauce.

Equipment

mixing bowls
air fryer
measuring cups
large baking sheet
cutting board

Nutrition Per Serving

Calories: 473kcal | Carbohydrates: 43g | Protein: 30g | Fat: 21g | Fiber: 6g