Combine ingredients in a bowl, cover and refrigerate until ready to serve.
Avocado Crema
Combine avocado, lime juice, cilantro and greek yogurt in a blender or food processor and process until smooth, adding water if necessary to reach a smooth consistency. Season with salt and pepper, to taste.
Taco Bowls
Add oil to a large skillet and heat over medium-high. Add fish and sprinkle with taco seasoning and lime juice. Cook until browned and cooked through, 4-5 minutes.
Assemble fish taco bowls by dividing the rice between 4 bowls and topping with fish, cabbage, mango salsa and avocado cream sauce. Enjoy!
Notes
The mango salsa and avocado cream sauce can be made up to 2-days ahead of time. Store the avocado cream sauce in a sandwich bag with the air squeezed out. When ready to serve, snip a corner off the bag and pipe onto your bowls.