# Ingredient list:
→ Fish
01 - 1.1 lb white fish fillets (tilapia, cod, or halibut)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 lime
→ Mango Salsa
10 - 1 large ripe mango, peeled and diced
11 - 1/2 small red onion, finely chopped
12 - 1 small red bell pepper, diced
13 - 1 small jalapeño, seeded and minced
14 - 2 tablespoons fresh cilantro, chopped
15 - Juice of 1 lime
16 - Salt to taste
→ Lettuce Shells and Assembly
17 - 8 large crisp lettuce leaves (romaine, butter, or iceberg)
18 - 1 small avocado, sliced
19 - Extra lime wedges for serving
# How to Make It:
01 - Pat the fish fillets dry with paper towels. In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Rub the spice mixture evenly over both sides of the fish fillets. Allow to marinate for 10 minutes while preparing the salsa.
02 - In a medium bowl, combine diced mango, red onion, red bell pepper, jalapeño, cilantro, and lime juice. Mix thoroughly until well combined. Season with salt to taste and set aside.
03 - Preheat a grill or grill pan over medium-high heat. Place the marinated fish fillets on the hot grill and cook for 3 to 4 minutes per side, until the flesh becomes opaque and flakes easily with a fork. Remove from heat and allow to rest for 2 minutes. Gently flake the fish into bite-sized pieces using a fork.
04 - Arrange lettuce leaves on a serving platter. Divide the grilled fish evenly among the lettuce shells. Top each with mango salsa and avocado slices. Serve immediately with lime wedges on the side.
