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Fish Taco Bowls with Mango Beet Salsa and Avocado Crema

Prep Time 15 minutes
Cook Time 40 minutes
Servings 4

Ingredients

  • 2 tsp ground cumin
  • 2 tso smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1.5 lb sweet potatoes, peeled, cut into bite-sized pieces (about 5 cups)
  • 3 tbsp olive oil, divided
  • 1 1/2 tsp kosher salt, divided
  • 1-1.25 lb cod (or other white fish)
  • 1 cup crumbled feta, cotija, or shredded cheddar cheese
  • Tortilla chips, for serving

For the salsa:

  • 1 ripe mango, chopped into small pieces (about 1 cup)
  • 1 beet, peeled, chopped into small cubes (about 1 cup)
  • 1/2 cup chopped cilantro, plus more for topping
  • 2 tbsp lime juice
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cumin

For the avocado crema:

  • 1 ripe avocado, mashed (about ½ cup)
  • 1/2 cup plain whole milk Greek yogurt
  • 1 tbsp lime juice
  • 1/4 tsp garlic powder or 1 clove garlic, grated or minced
  • 1/2 tsp kosher salt
  • 1/4 cup water, plus more if needed

Items you can prep ahead (optional)

  • Mix together the spice mix
  • Ctu 1.5 lb sweet potatoes into bite-sized pieces (about 5 cups)
  • Chop 1 ripe mango into small pieces (about 1 cup)
  • Peel and chop 1 beet into small cubes (about 1 cup)
  • Chop ½ cup cilantro, plus more for topping
  • Make the salsa
  • Make the crema

Instructions

  • Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
  • In a small bowl, mix together the spices. Add sweet potatoes to the baking sheet and toss with 2 tablespoons olive oil, 2 teaspoons spice mix, and ½ teaspoon salt. Bake for 15-20 minutes or until cooked through and starting to caramelize.
  • Use a spatula to make spaces on the baking sheet for the fish. Add fish filets to the baking sheet and drizzle with remaining 1 tablespoon oil and sprinkle with remaining 1 teaspoon salt and remaining spice mix. Use your hands to rub the spices/salt/oil all around to coat the fish. Bake for 10-20 more minutes (depending on thickness), or until fish is cooked through (easily flakes with a fork).
  • You can transfer the fish to a plate to flake it up or just do it right on the sheet pan. There will be some delicious juices from the fish that you can toss your sweet potatoes in on the baking sheet.
  • In a medium bowl, mix together mango, beets, cilantro, lime, salt, and cumin.
  • In a separate bowl, mash up the avocado, then stir in the yogurt, lime, garlic, and salt until combined. Thin it out with water, starting with ¼ cup.
  • Add the sweet potatoes, fish, salsa, and chips to your bowl. Top With avocado crema, cheese, and more cilantro.

Notes

Substitutions:

  • To make vegetarian, substitute 1 (15 oz) cans of black or pinto beans for the fish.
  • To make vegan, see above + use a vegan yogurt alternative or just make a simple guacamole (you can thin that out with water too!). Skip the cheese or use a vegan cheese.
  • I love cod for this, but you could use any fish or even shrimp.
  • Use rice in place of or in addition to the sweet potatoes for a heartier bowl.
  • Use any fruit in place of mango (pineapple, peach, cherries, apple, or whatever is in season).

Storage:

  • Store leftovers in an airtight container in the fridge:
    • Fish: up to 4 days
    • Sweet potatoes: up to 6 days
    • Salsa: up to 7 days
    • Crema: up to 6 days

Leftovers + Repurposing:

  • Warm up leftover fish and sweet potatoes in the microwave until warmed through. Top with all the toppings.
  • Turn it into a taco!
  • Make it a salad - toss greens with the warm sweet potatoes and crema (thin out the crema a bit more + add salt or lime to taste). Top with salsa, fish, cheese, etc…
  • Leftover salsa and crema can be added to any salads or bowls or used as a dip for chips.