Preheat your oven to 400 degrees F. Have 2-4 oven safe bowls ready and place them upside down on a baking sheet. If you only have 2 oven safe bowls, you will need to do this in batches. Spray each tortilla on one side with the nonstick spray. Sprinkle with salt and black pepper, and place them sprayed side down on the upside down bowls. Press to form around the bowl slightly. They won't exactly stick, but they will start to take shape. Place the tortillas in the oven and bake for 12-15 minutes or until brown and crispy. Remove from heat, and remove the tortillas carefully from the bowls. Set aside, and repeat if needed.

In the bowl of your food processor, combine the shallot, garlic and jalapeno. Pulse until the mixture is pureed. Add the mixture to a large and shallow dish. Whisk in the olive oil, hot sauce, chipotle chili powder, cumin, and a generous amount of salt and black pepper. Add the fish to the dish and flip to coat. Let marinate while you prepare the rest of your ingredients. Once marinated, preheat your grill over medium high heat. Add the fish to the grill and cook for about 3-4 minutes on each side, or until cooked through. Remove from heat and set aside.

In a medium bowl, combine the mango, strawberries, peach, red onion, cilantro, lime juice, and a dash of salt and black pepper. Toss to combine and set aside.

Prepare your rice by combining cooked rice, cilantro, lime juice, lime zest and a dash of salt and pepper. Set aside.

To assemble your bowls, layer each bowl with the cilantro lime rice. Top with chopped lettuce, fruit salsa, grilled fish, avocado, sour cream and sprinkle with fresh cilantro. Enjoy immediately!