I absolutely love fish tacos, but I’m not a fan of tilapia, so mahi mahi is my go-to for these fish taco bowls. If you prefer, serve it up in warm corn tortillas instead.

Mahi Fish Taco Rice Bowls

For the fish:

2 Mahi filets, skinned and de-boned
1 teaspoon sea salt
½ teaspoon ground pepper
1 teaspoon cumin
½ teaspoon garlic powder
1 cup gluten free flour  I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 5 Pound (use regular if you’re not gluten free!)
1 egg, beaten
2 tablespoons olive oil

For the Slaw:

1 10-oz. bag of shredded cabbage
2 green onions, chopped
¼ cup fresh chopped cilantro
1 5-oz. container of plain dairy-free coconut milk yogurt alternative – (or 3/4 cup sour cream if you’re not DF)
¼ cup mayonnaise
1 teaspoon lime zest
juice from half a lime
1 teaspoon sugar
½ teaspoon salt
1 teaspoon apple cider vinegar
Lime wedges, sliced avocado, guacamole, or salsa if desired
Cooked rice (I prefer basmati or jasmine) – enough for 2-3 servings

Rinse and pat the fish dry.  Cut into strips across the fillet, approximately 1 inch wide by 3 inches long.  Season the fish with salt and pepper and set aside.  In a shallow dish, mix the GF flour, cumin and garlic powder gently with a fork.  In a separate small dish, beat one egg.  Coat each piece of fish in the flour mixture, then dip in the egg, then back in the flour mixture again.  Set the fish aside.

In another small bowl, whisk the dairy-free yogurt, mayo, lime zest and juice, sugar, salt and vinegar.  Place the cabbage, green onion and cilantro in a mixing bowl and pour ¾ of the yogurt mixture over it, tossing with a fork until mixed it.  Save the remaining sauce for topping your bowls.

Heat the oil in a large skillet over high heat, place the fish pieces in the pan and cook 1-2 minutes on each side to form a crispy crust without over-cooking the fish.  Remove from heat and assemble the bowls.  Put the cooked rice in the bottom of the bowl, place the fish on top, along with the slaw, and any toppings you desire like avocado, guacamole, limes, jalapeños or salsa. Serve with a lime wedge and the remaining yogurt sauce drizzled on the fish.