Fish Taco Bowl With Avocado Pico and Jalapeno Crema

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
A Fish Taco bowl with Cilantro Lime Rice, Black beans, a Home made Avocado Pico mix and spicy Jalapeno Crema. Prepare for a happy family with this recipe!
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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!