Scale

For the bowls:

1 lb white fish (like cod or tilapia), seasoned and grilled or pan-fried

3 cups shredded cabbage or slaw mix

1 avocado, sliced

½ cup sliced radishes

Lime wedges and cilantro for garnish

Mango salsa:

1 ripe mango, diced

¼ red onion, minced

½ red bell pepper, diced

1 tbsp lime juice

Salt and chopped cilantro to taste

Chipotle aioli:

½ cup mayo (or avocado mayo for paleo)

1 tbsp lime juice

1–2 tsp chipotle in adobo sauce

Salt to taste

Mix mango salsa ingredients and chill.

Stir together aioli ingredients and set aside.

Season and cook fish until flaky.

In bowls, layer slaw, radishes, avocado, and fish.

Top with mango salsa, drizzle with chipotle aioli, and garnish with lime and cilantro.