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!
Find the full recipe at: https://dadwithapan.com/fish-taco-bowl-with-avocado-pico-and-jalapeno-crema/