Spicy Fish Taco Bowls with Mango Pico

Step 1

Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.

Step 2

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.

Step 3

Broil the cod for 6 to 8 minutes, or until just opaque and flakey with a fork!

Step 4

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!

Step 5

Drizzle the entire thing with chipotle crema and spritz with lime. Serve!

Step 6

Combine all the ingredients together in a large bowl and stir. Let sit for 30 minutes or so for the flavor to develop.

Step 7

Whisk all ingredients together until combined. Let sit at room temperature while you prepare the bowls! Store in the fridge to save any extras.