Spicy Fish Taco Bowls with Mango Pico
User Reviews
5
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Total Time
35 mins
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Servings
2
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Course
Main Course
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Cuisine
Mexican
Spicy Fish Taco Bowls with Mango Pico
Description
The Spicy Fish Taco Bowls with Mango Pico centers on tender, flaky cod broiled with a spice blend including smoked paprika and cayenne pepper, creating a smoky and mildly spicy flavor. The fish is placed on a bed of Napa cabbage, which adds a crisp texture contrast. The mango pico provides a sweet, tangy, and slightly spicy freshness through diced mango, jalapeño, tomatoes, and herbs. Creamy chipotle crema, made with Greek yogurt and chipotle in adobo, introduces a smooth, smoky heat that complements the citrus brightness of lime juice drizzled over the bowl. The toppings offer creamy avocado, fresh cheese, and a mix of crunchy and juicy bites, resulting in a layered and textured dish. Preparing the mango pico ahead allows flavors to meld, enhancing the overall taste of the bowls. This recipe comes together with broiling for quick fish cooking and simple assembling steps, ideal for a fresh, flavorful meal that combines seafood, fresh vegetables, and a mildly spicy tropical note.
Ingredients
- 1 pound cod wild caught
- 2 tablespoons grapeseed oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 4 to 6 cups Napa cabbage shredded
- 1 jalapeno pepper sliced
- 1 avocado thinly sliced
- 1 cup cherry tomato quartered
- 1/3 cup cilantro fresh
- 1/3 cup queso fresco cheese
- 2 tablespoons red onion diced
- 1 lime cut into wedges for spritzing
mango pico
- 1 Mango diced
- 1/2 cup cherry tomato quartered or diced
- 1 jalapeno pepper seeded and diced
- 3 tablespoons sweet onion diced
- 3 tablespoons cilantro chopped, fresh
- 1 lime juiced
- salt to taste
- black pepper to taste
chipotle crema
- 1/2 cup 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
Instructions
- Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.
- Place the cod on a baking sheet and brush it with the grapeseed oil. In a bowl, stir together the paprika, salt, pepper, garlic and cayenne. Sprinkle it evenly over the top of the cod and press gently so it adheres.
- Broil the cod for 6 to 8 minutes, or until just opaque and flakey with a fork!
- To assemble the bowls, add shredded napa cabbage in the bottom of a bowl and season with salt and pepper. Top with the mango pico, tomatoes, cilantro, jalepeño slices, red onion, avocado and queso fresco cheese. You can obviously use as much as you'd like - my quantities above for toppings are really just a preference!
- Drizzle the entire thing with chipotle crema and spritz with lime. Serve!
mango pico
- Combine all the ingredients together in a large bowl and stir. Let sit for 30 minutes or so for the flavor to develop.
chipotle crema
- Whisk all ingredients together until combined. Let sit at room temperature while you prepare the bowls! Store in the fridge to save any extras.
User Reviews
Overall Rating
5
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