Spicy Fish Taco Bowls with Mango Pico
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Cook time: 
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Serves: 4 servings
 
Ingredients
Mango Pico:
  • 1 mango, diced
  • ½ jalapeño pepper, seeded and diced
  • 3 Tbsp chopped fresh cilantro
  • 1 lime, juiced
  • ¼ tsp salt and black pepper, to taste
Chipotle Crema:
  • ½ cup 2% or low-fat plain greek yogurt
  • 3 Tbsp low-fat milk
  • 1 chipotle pepper in adobo, minced (less if lower heat desired)
  • 1 Tbsp adobo sauce (from a can of chipotles)
  • 1 lime, juiced
Ingredients:
  • 1½ lbs skinless cod filets
  • 1 Tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • 6 cups shredded napa cabbage
  • 1 jalapeno pepper, sliced (optional)
  • 1 avocado, thinly sliced
  • 1 cup cherry tomatoes, halved
  • ⅓ cup fresh cilantro, minced
  • ⅓ cup queso fresco, crumbled
  • ¼ red onion, finely diced
  • 1 lime, cut into wedges for spritzing
Instructions
  1. Preheat the broiler to high (550 degrees F) and set the oven rack about 6-8 inches from the top.
  2. To prepare the mango pico, combine all the ingredients together in a large bowl and stir.
  3. To prepare the chipotle crema, whisk all ingredients together until combined.
  4. Place the cod on a baking sheet and brush it with the oil. In a bowl, stir together the paprika, salt, pepper, garlic poweder, and cayenne. Sprinkle it evenly over the top of the cod and press gently to adhere.
  5. Broil the cod for 6 to 8 minutes, or until just opaque and flakey with a fork.
  6. To assemble the bowls, add about 1½ cups shredded napa cabbage in the bottom of a bowl and top with 5-6 ounces fish, mango pico, jalepeño, avocado, tomatoes, cilantro, queso fresco, red onion, and a squeeze of lime juice. Drizzle with chipotle crema and serve.
Notes
Recipe from How Sweet Eats
Nutrition Information
Serving size: 1½ cups cabbage, 5-6 oz fish, prepared as described Calories: 370 Fat: 14.5 Carbohydrates: 21.5 Sugar: 13.3 Sodium: 698 Fiber: 5.8 Protein: 38.5 Cholesterol: 73
Recipe by Prevention RD at https://preventionrd.com/2019/09/spicy-fish-taco-bowls-with-mango-pico/