# Needed ingredients:
→ 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
→ 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. In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Rub spice mixture evenly over fillets and allow to marinate for 10 minutes while preparing salsa.
02 - In a bowl, combine diced mango, red onion, red bell pepper, jalapeño if using, cilantro, and lime juice. Mix thoroughly and season with salt to taste. Set aside until ready to serve.
03 - Preheat grill or grill pan over medium-high heat. Grill fish fillets for 3 to 4 minutes per side until opaque and flaking easily with a fork. Remove from heat and rest for 2 minutes, then gently flake into bite-sized pieces.
04 - Lay lettuce leaves on a platter. Divide grilled fish evenly among leaves and top each with mango salsa and avocado slices. Serve immediately with lime wedges.
