Melt-in-your-mouth tender white fish is marinated in a chipotle yogurt marinade then seared to perfection and piled high into these fish taco rice bowls with tons of zippy mango salsa!
Pat fish dry with a towel and set aside. In a medium bowl, whisk yogurt, chipotle, lime juice, seasonings, and salt and pepper to taste.
Place fish fillets in yogurt marinade, making sure they are evenly covered. Let stand 30-45 minutes at room temperature in marinade.
Remove fish from marinade and pat dry. Heat a medium skillet over medium high heat, then add olive oil. Lay fish fillets in pan and sear 2-3 minutes on each side, turning once until golden brown. Transfer fish to a cutting board and let cool, then cut into cubes and keep warm.
In a medium bowl, combine all salsa ingredients and season with salt and pepper to taste. Set aside for a moment.
Divide hot cooked rice between serving bowls and top with chopped lettuce, beans, fish, and mango salsa. Garnish bowls with sour cream and additional fresh cilantro. Serve immediately and enjoy!