Get the rice started first, cooking according to package directions.
Combine all slaw ingredients in a bowl and toss to coat evenly. Set aside.
Combine all salsa ingredients in a bowl and toss gently to coat mango and avocado evenly. Set aside.
Pat fish filets dry with paper towels. Rub with olive oil, then season with chili powder, smoked paprika, cumin, salt and pepper. Arrange in a single layer on a foil lined baking sheet.
Set oven to broil. Once heated, broil fish for 3 minutes. Flip and bake for an additional 8-10 minutes or until internal temperature reaches 130°.
While the fish cooks, add all avocado lime crema ingredients to a food processor and blend until smooth.
Add rice and cabbage slaw as a base to the bowl, then top with mango avocado salsa, pickled jalapeños (if desired), and cooked mahi mahi. Top with avocado lime crema.
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