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
Preheat the broiler to high (550 degrees F) and set the oven rack about 6-8 inches from the top.
To prepare the mango pico, combine all the ingredients together in a large bowl and stir.
To prepare the chipotle crema, whisk all ingredients together until combined.
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.
Broil the cod for 6 to 8 minutes, or until just opaque and flakey with a fork.
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.