Fish Taco Bowl With Avocado Pico and Jalapeno Crema
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REVIEWS)
PREP:
15 minutes
TOTAL:
30 minutes
SERVES:
4
This is a new family favorite: a fish taco converted to a rice bowl! This recipe has all the ingredients that make up a great fish taco, minus the shell, and placed on a cilantro lime rice with black beans. A home made Avocado Pico mixture and Jalapeno Crema that adds spicy kick that is to die for, takes this dish over the top. I guarantee you’ll  win your family over with this Fish Taco Bowl recipe!
Prep
The Garnishes
The Avocado Pico and Jalapeno Crema IS A MUST! It really puts this recipe together and can be done during anytime during the day, or can be done while the rice is cooking.
Salt Matters.. Who Knew?!
I was recently turned on to using pink Peruvian salt recently and could not believe the difference in flavor! I’m convince that what made this dish was using this salt in the avocado pico mix. It really brought out this beautiful salt flavor that I’ve never experienced before. It was delicious!
Cooking
Make sure the last thing that is cooked is the fish. Have your rice cooked and set to warm. The black beans sitting on low in the pot and the garnishes all prepped and waiting. Once the fish goes in the pan you’re about 5 minutes away from serving and don’t want it to get cold.
On To The Recipe
Fish Taco Bowl With Avocado Pico and Jalapeno Crema
Ingredients
Avocado Pico
- 4 medium avocados diced
- 1 large hot house tomato diced
- 1 tsp cilantro
- 1 clove garlic minced
- 1 tbsp red onion thinly chopped
- 1 tsp Peruvian salt sea salt will do
- 1 tsp ground pepper
- 1/2 medium jalapeno
Jalapeno Crema
- 8 oz sour cream
- 1 medium lime
- 1 tbsp cilantro
- 1 small jalapeno
Cilantro Lime Rice
- 1 cup basmati rice
- 2 cups water
- 1 tbsp salted butter
- 1 tbsp cilantro
- 1/2 medium lime
Fish
- 1 cup white flour
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp salt
- 1/2 tbsp paprika
- 4 filets tilapia
- 4-6 tbsp olive oil
Garnishes and Beans
- 30 oz canned black beans
- 1 cup red cabbage shredded
- 1/2 medium lime cut into wedges
- 1/2 cup cojita cheese optional
Instructions
Prepping Sides and Garnishes
- Place 1 cup basmati rice with 2 cups Water into a rice cooker and turn on.
- Add sour cream, jalapeno's (seeded if you want less spice) in a blender. Cut a lime in half and squeeze out the juice into the blender.
- Blend for about a minute or two until there is the jalapeno and cilantro have been well incorporated into the sour cream. It should have a light green look to it. Put this in he fridge for now.
- For the Avocado Pico mix, chop the tomato and avocado into cubes and place in a bowl. Thinly chop the, onion and garlic and add into the bowl. Add salt, pepper and roughly chopped cilantro.
- Using a spoon lightly mix everything together until it's evenly mixed. Try not to over mix it because you'll want to keep the avocados from turning into mush. Place in the fridge.
- At this point the rice should be done, Add the butter and cilantro, and squeeze the lime juice in.
- Mix everything together until evenly incorporated and set back in the rice cooker on the warm setting.
- Mix your flour, cumin, chili powder, paprika and salt in a bowl and place.
Cooking The Fish
- Cut your tilapia in about 3 strips per filet
- With the bowl next to your pan, lightly dredge the strips in flour
- With the pan set at medium with about 2-4 tbsp of olive oil heated. Place about 3 strips at a time in the pan and cook on each side for about 2 minutes. Place on a paper towel to drain any excess oil. Depending on how much fish you're cooking you may need to a little more oil as you go.
- In a bowl Place about 1/2 cup of rice, with a 1/2 cup of black bean on top. Then add the fish with a drizzle of the Jalapeno Crema. Top with the Avocado Pico and enjoy!
