# 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 (optional)
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 - Lime wedges for serving
# Method:
01 - Pat fish fillets dry with paper towels. In a small bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Rub spice mixture evenly over fish fillets. Allow to marinate for 10 minutes.
02 - In a medium bowl, combine diced mango, red onion, red bell pepper, jalapeño if using, cilantro, and lime juice. Mix gently until well combined. Season with salt to taste. Set aside.
03 - Preheat grill or grill pan to medium-high heat. Place fish fillets on heated grill and cook for 3-4 minutes per side until opaque and flesh flakes easily with a fork. Remove from heat and rest for 2 minutes. Gently flake fish into bite-sized pieces using a fork.
04 - Arrange lettuce leaves on a serving platter. Distribute grilled fish evenly among lettuce leaves. Top each portion with mango salsa and avocado slices. Serve with lime wedges on the side.
