Name: Spicy Fish Taco Bowls with Mango Pico
Total time: 35 min
Yield: 2
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); 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; 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)