Spicy Fish Taco Bowls with Mango Pico
Ingredients
- 1 pound wild caught cod
- 2 tablespoons grapeseed oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 4 to 6 cups shredded napa cabbage
- 1 jalapeno pepper sliced
- 1 avocado thinly sliced
- 1 cup cherry tomatoes quartered
- 1/3 cup fresh cilantro
- 1/3 cup queso fresco cheese
- 2 tablespoons diced red onion
- 1 lime cut into wedges for spritzing
mango pico
- 1 mango diced
- 1/2 cup cherry tomatoes quartered or diced
- 1 jalapeño pepper seeded and diced
- 3 tablespoons sweet onion diced
- 3 tablespoons chopped fresh cilantro
- 1 lime juiced
- salt and pepper to taste
chipotle crema
- 1/2 cup plain greek yogurt or sour cream
- 3 tablespoons half and half
- 1 chipotle pepper in adobo
- 1 tablespoon adobo sauce from a can of chipotles
- 1 lime juiced
Instructions
- Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.
- Place the cod on a baking sheet and brush it with the grapeseed oil. In a bowl, stir together the paprika, salt, pepper, garlic and cayenne. Sprinkle it evenly over the top of the cod and press gently so it adheres.
- Broil the cod for 6 to 8 minutes, or until just opaque and flakey with a fork!
- To assemble the bowls, add shredded napa cabbage in the bottom of a bowl and season with salt and pepper. Top with the mango pico, tomatoes, cilantro, jalepeño slices, red onion, avocado and queso fresco cheese. You can obviously use as much as you'd like - my quantities above for toppings are really just a preference!
- Drizzle the entire thing with chipotle crema and spritz with lime. Serve!
mango pico
- Combine all the ingredients together in a large bowl and stir. Let sit for 30 minutes or so for the flavor to develop.
chipotle crema
- Whisk all ingredients together until combined. Let sit at room temperature while you prepare the bowls! Store in the fridge to save any extras.
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