Spicy Fish Taco Bowls with Mango Pico

• 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 Jalapeno 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