Chipotle Fish Taco Rice Bowls with Mango Salsa
Melt-in-your-mouth tender white fish is marinated in a chipotle yogurt marinade then seared to perfection and piled high into these fish taco rice bowls with tons of zippy mango salsa!
Servings 4 servings
Ingredients
Fish
- 1-1/2 lbs white cod or other white fish
- 1/2 cup greek yogurt
- 2 tablespoons minced chipotle in adobo sauce
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Mango Salsa
- 1 large mango, peeled, pitted and diced
- 1 small jalapeno, minced
- 1 tablespoon minced chipotle in adobo sauce
- 1 small sweet pepper, diced
- 2 tablespoons minced fresh cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
- 1 tablespoon olive oil
Rice Bowls
- 3 cups hot cooked rice
- 1 cup chopped lettuce
- 1 cup canned black beans, drained
- Sour cream and additional minced fresh cilantro for serving
Instructions
Fish
- Pat fish dry with a towel and set aside. In a medium bowl, whisk yogurt, chipotle, lime juice, seasonings, and salt and pepper to taste.
- Place fish fillets in yogurt marinade, making sure they are evenly covered. Let stand 30-45 minutes at room temperature in marinade.
- Remove fish from marinade and pat dry. Heat a medium skillet over medium high heat, then add olive oil. Lay fish fillets in pan and sear 2-3 minutes on each side, turning once until golden brown. Transfer fish to a cutting board and let cool, then cut into cubes and keep warm.
Mango Salsa
- In a medium bowl, combine all salsa ingredients and season with salt and pepper to taste. Set aside for a moment.
Rice Bowls
- Divide hot cooked rice between serving bowls and top with chopped lettuce, beans, fish, and mango salsa. Garnish bowls with sour cream and additional fresh cilantro. Serve immediately and enjoy!