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Prepare rice according to package instructions and set aside. To save time, use parboiled frozen jasmine rice. I buy this at Sprouts and/or Whole Foods in the freezer section. Once rice is cooked, set aside.
Pat the fish dry. Season both sides of the fish generously with taco seasoning.
In a cast iron skillet, heat butter over medium high heat. Add fish to the pan and cook for 4-5 minutes per side until browned and flaky.
While fish is cooking, make the mango salsa. In a bowl, add the diced mango, red onion, jalapeño, cilantro, lime juice, and salt. Stir to combine.
Last, make the chipotle lime sauce. In a small blender (or bowl), add the yogurt, lime, chili powder and cayenne pepper (if using). Stir to combine.
Assemble your bowls—rice on the bottom, then the fish. Top with mango salsa, chipotle lime sauce, and sliced purple cabbage (if using). Squeeze fresh lime juice over top. Serve immediately.