Spicy Fish Taco Bowls with Mango Pico

This recipe calls for a long list of ingredients, but it comes together quickly for a fresh spicy fish taco salad.

Serves 2.

Ingredients

FOR THE SALAD

1 pound cod

2 Tablespoons oil

1 tsp. smoked paprika

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1/4 tsp. cayenne pepper

4 cups shredded napa cabbage

1 jalapeno pepper sliced

1 thinly sliced avocado

1/2 cup halved cherry tomatoes

1/3 cup fresh cilantro

1/3 cup queso fresco cheese

2 T. diced red onion

1 lime cut into wedges for spritzing

FOR THE MANGO PICO
1  mango, diced

1/2 cup cherry tomatoes, quartered

1 jalapeno pepper, seeded and finely diced

3 T, sweet onion, diced

3 T. cilantro, chopped

1 lime, juiced

Salt and pepper to taste

FOR THE CHIPOTLE CREMA

1/2 cup plain greek yoghurt

3 T. half and half

1 chipotle pepper in adobo

1 T. adobo sauce from a can of chipotles

1 lime, juiced

INSTRUCTIONS

Preheat broiler to high. Set the oven rack about 6 inches below it.

Place the cod on a baking sheet and brush with oil. In bowl, combine paprika, salt, pepper, garlic and cayenne. Sprinkle it over the cod.

Broil the cod for 6 - 8 minutes or until opaque and flakey with fork.

To assemble bowls, add shredded napa cabbage on the bottom of the bowl. Season with salt and pepper. Top with mango pico, tomatoes, jalapeno sliced, red onion, avocado, cheese and cod. Use as much or little of each topping as you would like.

Drizzle the whole thing with chipotle crema and spritz with lime.

To make the mango pico, combine all ingredients in bowl and stir. Allow to sit for 30 minutes to blend the flavors.

To make the chipotle crema, whisk all ingredients together until combined. Allow to sit at room temperature for 30 minutes.