Chipotle Mahi Mahi Burrito Bowls With Coconut Cilantro Lime Rice + Spicy Strawberry-Mango Salsa. Recipe

Ingredients For Chipotle Mahi Mahi Burrito Bowls With Coconut Cilantro Lime Rice + Spicy Strawberry-Mango Salsa. Recipe

• 1 pound wild caught skin on, Mahi Mahi
• 4 tablespoon olive oil
• 2 whole chipotle chiles finely minced
• 2 cloves garlic minced or grated
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 0.5 teaspoon salt + pepper
• 0.25 teaspoon onion powder
• 1 pinch salt and pepper
• 1.5 cup uncooked jasmine or basmati rice
• 1 cup light canned coconut milk
• 2 cup coconut water or water
• 2 tablespoon chopped fresh cilantro
• 1 lime juiced
• 0.5 teaspoon Salt
• 3 tablespoon unsweetened flaked coconut
• 1 tablespoon coconut oil
• 1 medium size ripe mango peeled, pitted + diced
• 1.5 cup strawberries chopped
• 0.25 cup fresh cilantro chopped
• 1 jalapeño seeded + chopped
• 1 lime juiced
• pinch cayenne pepper
• pinch Salt
• 4 tortilla bowls | https://www.halfbakedharvest.com/crockpot carnitas tortilla burrito bowl
• 4 cup shredded lettuce
• 1.25 cup cooked black beans
• 2 ears of corn on the cob [grilled corn | https://www.halfbakedharvest.com/exactly how i grill my corn chipotle lime and cotija cheese butter/] kernels removed from ears
• 1 cup Guacamole
• greek yogurt or sour cream
• shredded cheddar + crumbled cajita cheese
• fresh cilantro