Description
Bright, bold, and bursting with flavor—these Chipotle Mango Barramundi Bowls are the perfect fusion of smoky, sweet, and zesty. Featuring flaky spiced fish, juicy mango salsa, creamy chipotle lime mayo, and cauliflower rice, it’s a colorful bowl of goodness that’s healthy, satisfying, and anything but boring.
Ingredients
For the Mango Salsa:
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1 cup mango, peeled and cubed (about 1 large mango)
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2 tablespoons red onion, minced
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2 tablespoons cilantro, chopped
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½ tablespoon jalapeño, seeded and minced
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1 tablespoon lime juice
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Pinch of salt
For the Chipotle Lime Mayo:
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¼ cup mayonnaise
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1 tablespoon lime juice
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1 teaspoon chili powder
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Pinch of cayenne pepper (optional)
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½ teaspoon water (or more to thin as needed)
For the Fish:
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2 barramundi filets (or substitute cod, tilapia, or mahi-mahi)
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1 tablespoon avocado oil (or olive oil)
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2½ teaspoons taco seasoning
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½ teaspoon sea salt
For the Cauliflower Rice:
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1 tablespoon avocado oil (or olive oil)
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6 cups frozen cauliflower rice
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2 tablespoons lime juice
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¼ cup cilantro, chopped
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½ teaspoon sea salt
Toppings (Optional):
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½ jalapeño, sliced
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1½ cups red cabbage, chopped
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½ avocado, sliced
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½ cup cilantro leaves, roughly chopped
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Additional toppings: guacamole, lime wedges, or extra salsa
Instructions
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Prepare Toppings:
Wash and chop all toppings. Slice avocado just before serving to prevent browning. -
Make Mango Salsa:
In a medium bowl, combine mango, red onion, cilantro, jalapeño, lime juice, and a pinch of salt. Stir and set aside to let flavors meld. -
Mix the Chipotle Lime Mayo:
In a small bowl, whisk together mayonnaise, lime juice, chili powder, and cayenne pepper. Add a splash of water to thin to a drizzle consistency. Set aside. -
Bake the Fish:
Preheat oven to 375°F (190°C).
Place fish in a baking dish, drizzle with avocado oil, and rub with taco seasoning and sea salt.
Bake for about 15 minutes, or until the fish is cooked through and flakes easily with a fork. Once done, flake the fish into bite-sized pieces. -
Cook the Cauliflower Rice:
Heat oil in a large skillet over medium heat. Add cauliflower rice and sauté for about 10 minutes, stirring often until tender and moisture evaporates.
Remove from heat, then stir in lime juice, cilantro, and sea salt. -
Assemble the Bowls:
Divide cauliflower rice between two bowls. Top with flaked fish, mango salsa, red cabbage, avocado slices, jalapeños, and fresh cilantro.
Drizzle with chipotle lime mayo and garnish with lime wedges or guac if desired.
Notes
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You can grill or pan-sear the fish instead of baking if you prefer more char.
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Adjust spice level by adding more or less jalapeño and cayenne.
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For added crunch, toss in roasted pepitas or crispy tortilla strips.
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Swap cauliflower rice for regular rice or greens for a different base.
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This recipe is gluten-free and easily dairy-free if you use vegan mayo.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baked, Assembled
- Cuisine: Fusion, Mexican-Inspired