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Ingredients
  • 1  pound wild caught cod
  • 2 tablespoons grapeseed oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 4 to 6 cups shredded napa cabbage
  • 1 jalapeno pepper sliced
  • 1 avocado thinly sliced
  • 1 cup cherry tomatoes quartered
  • ⅓ cup fresh cilantro
  • ⅓  cup queso fresco cheese
  • 2 tablespoons diced red onion
  • 1 lime cut into wedges for spritzing
  • subheading: MANGO PICO:
  • 1 mango diced
  • ½ cup cherry tomatoes quartered or diced
  • 1 jalapeño pepper seeded and diced
  • 3 tablespoons sweet onion diced
  • 3 tablespoons chopped fresh cilantro
  • 1 lime juiced
  • salt and pepper to taste
  • subheading: CHIPOTLE CREMA:
  • ½ 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
Steps
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