Preheat oven to 400 degrees F.

Prepare the fish. Season both sides with salt and pepper. Make the marinade by combining 1 teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon cumin, ½ teaspoon coriander, juice of ½ lime, 1 teaspoon minced garlic, and 2 tablespoon olive oil. Pour over the fish and turn to coat. Let sit at room temperature for 20 minutes.

Meanwhile, make the rice pilaf. Heat 1 tablespoon oil in a medium pot over medium-high heat. Cook the chopped onion and saute until softened, about 3-4 minutes. Add 2 teaspoon minced garlic and 1 cup rice and cook for 1 minute, stirring frequently. Add 2 cups chicken stock and bring the pot to a boil. Cover, reduce heat to low, and cook for 15 minutes or until the rice is tender. Let sit for 5 minutes.

Melt 2 tablespoon butter in a large saute pan over medium-low heat. Add ½ cup sliced almonds and cook until golden brown, stirring frequently. Add the cooked rice and ¼ cup scallions, stirring to combine. Season with salt and pepper. Set aside.

Place the fish on a baking sheet and cook for 12-15 minutes or until the fish flakes easily.

Meanwhile, make the charred mango salsa. Heat 1 tablespoon oil in a small saute pan over high heat. Add the chopped mango and cook until browned and slightly charred, about 3-4 minutes. Remove from heat and let cool slightly. Combine the mango with ½ cup cucumber, ¼ cup red onion, ¼ cup basil, the juice of ½ lime, salt, and pepper.

Assemble the fish taco bowls. Portion the rice into bowls and top with the fish, mango salsa, sliced avocado, and radish. Serve with extra lime wedges on the side.