Spicy Fish Taco Bowls With Mango Pico Recipe

Cooking Directions

• STEP 1.In a small bowl, combine the chili powder, cumin, paprika, garlic powder, salt, and pepper. Rub the spice mixture all over the fish fillets.
• STEP 2.Preheat a grill or grill pan over medium-high heat. Grill the fish for 3-4 minutes per side, or until cooked through and flaky.
• STEP 3.While the fish is grilling, prepare the mango pico. In a medium bowl, combine the diced mango, red onion, jalapeno, cilantro, lime juice, and salt. Stir well to combine.
• STEP 4.To assemble the taco bowls, divide the cooked rice or quinoa among four bowls. Top with grilled fish, mango pico, avocado slices, and any additional toppings of your choice.
• STEP 5.Serve the Spicy Fish Taco Bowls with Mango Pico immediately, and enjoy!

Cooking Tips

• You can use any white fish fillets for this recipe, such as tilapia or cod.
• If you don't have a grill or grill pan, you can also cook the fish in a skillet over medium-high heat.
• Feel free to customize the toppings to your liking. Some other great options include shredded lettuce, sour cream, and hot sauce.

Storage and Serving

• These Spicy Fish Taco Bowls are best served immediately while the fish is still hot and crispy.
• If you have any leftovers, store the fish, mango pico, and rice or quinoa separately in airtight containers in the refrigerator.
• To reheat, simply warm the fish and rice or quinoa in the microwave or on the stovetop. Top with the mango pico and any additional toppings before serving.