# What You'll Need:
→ 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 & 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 fish fillets dry with paper towels. In a small mixing bowl, combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice. Rub the spice mixture evenly over all fish fillets and allow to marinate for 10 minutes.
02 - In a medium bowl, combine diced mango, finely chopped red onion, diced red bell pepper, minced jalapeño, chopped fresh cilantro, and lime juice. Mix thoroughly and season with salt to taste. Set aside until ready to assemble.
03 - Preheat grill or grill pan to medium-high heat. Place seasoned fish fillets on the grill and cook for 3 to 4 minutes per side until opaque and flakes easily with a fork. Remove from heat and allow to rest for 2 minutes. Gently flake fish into bite-sized pieces using a fork.
04 - Lay out crisp lettuce leaves on a serving platter. Divide flaked grilled fish evenly among lettuce leaves. Top each with mango salsa and avocado slices. Serve immediately with lime wedges on the side.
