Home Recipe Fish Taco Bowl with Lime Mayo Sauce

Fish Taco Bowl with Lime Mayo Sauce

This is the perfect fakeaway to kill those January cravings

Prepare some Quinlan’s Wild Irish Cod  in this deliciously fresh salad bowl that will give you the takeaway experience without any of the guilt.



Mango Salsa:

  • 1 cup mango peeled and cubed (about 1 large mango)
  • 2 tbsp red onion minced
  • 2 tbsp coriander chopped
  • ½ tbsp jalapeno seeded and minced
  • 1 tablespoon lime juice
  • pinch of salt

Chipotle Lime Mayo Sauce

  • ¼ cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • pinch of cayenne pepper 


  • 2 filets of our Quinlan’s Wild Irish Cod 
  • 1 tablespoon avocado oil – or olive oil
  • 2 ½ teaspoons taco seasoning
  • ½ teaspoon sea salt

Cilantro Lime Cauliflower Rice

  • 1 tablespoon avocado oil – or olive oil
  • 6 cups frozen cauliflower rice
  • 2 tablespoons lime juice
  • ¼ cup cilantro chopped
  • ½ tsp sea salt


  • ½ jalapeno sliced
  • 1 ½ cups red cabbage chopped
  • ½ avocado sliced
  • ½ cup coriander leaves roughly chopped

Recipe by Not Enough Cinnomon

  1. Preheat oven to 190C.
  2. Chop and prep all your favorite taco toppings, so that they are ready when you start cooking.
  3. Make the mango salsa. Combine all the ingredients in a medium bowl and set aside.
  4. Make the chipotle lime mayo sauce. Mix all the ingredients thoroughly in a small bowl. Add a little bit of water, just enough to make the sauce easily drizzable (I added ½ teaspoon). Set aside.
  5. Prepare the Fresh Wild Cod. Place fish in a baking dish and massage with oil on both sides. Sprinkle half of the taco seasoning and salt and rub it on one side. Flip the fillets, sprinkle the other half of seasoning and rub the other side. Bake for 15 minutes or until fish is tender and flakes easily with a fork. Flake it into bits.
  6. While the fish is baking, prepare the cauliflower rice. In a large skillet, heat oil. Add cauliflower rice and cook, stirring often, about 10 minutes until cauliflower is tender and the water has evaporated. Season with salt. Turn off the heat. Stir in lime juice and cilantro. Adjust seasoning if needed.
  7. In two large bowls, arrange cauliflower rice, then top with flaked fish, mango salsa and your chosen toppings. Drizzle with sauce and enjoy!