Fish Taco Bowl With Avocado Pico And Jalapeno Crema

Name: Fish Taco Bowl With Avocado Pico And Jalapeno Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Avocado Pico; 4 medium avocados, diced; 1 large tomatoes, diced; 1 teaspoon cilantro, rough chopped; 1 garlic clove, minced; 1 tablespoon red onion, thinly chopped; 1 teaspoon himalayan salt or 1 teaspoon sea salt; 1 teaspoon ground pepper; 1/2 medium jalapeno; Jalapeno Crema; 8 ounces sour cream; 1 medium lime; 1 tablespoon cilantro; 1 small jalapeno, chopped; Cilantro Lime Rice; 1 cup basmati rice; 2 cups water; 1 tablespoon salted butter; 1 tablespoon cilantro, chopped; 1/2 medium lime; Fish; 1 cup all-purpose flour; 1 tablespoon cumin; 1 tablespoon chili powder; 1 teaspoon salt; 1/2 tablespoon paprika; 4 tilapia fillets (other fish may be substituted); 4 -6 tablespoons vegetable oil; Garnishes and Additions; 2 (15 ounce) cans black beans (drained and rinsed and warmed)

Servings: persons

Avocado Pico
4 medium avocados, diced
1 large tomatoes, diced
1 teaspoon cilantro, rough chopped
1 garlic clove, minced
1 tablespoon red onion, thinly chopped
1 teaspoon himalayan salt or 1 teaspoon sea salt
1 teaspoon ground pepper
1/2 medium jalapeno
Jalapeno Crema
8 ounces sour cream
1 medium lime
1 tablespoon cilantro
1 small jalapeno, chopped
Cilantro Lime Rice
1 cup basmati rice
2 cups water
1 tablespoon salted butter
1 tablespoon cilantro, chopped
1/2 medium lime
Fish
1 cup all-purpose flour
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon salt
1/2 tablespoon paprika
4 tilapia fillets (other fish may be substituted)
4 -6 tablespoons vegetable oil
Garnishes and Additions
2 (15 ounce) cans black beans (drained and rinsed and warmed)
2 cups frozen corn, prepared per instructions and drained
1 cup red cabbage, shredded
1 lime, cut into wedges
1 cup Cotija cheese or 1 cup cheddar cheese

1
To Make the Cilantro Lime Rice: Place 1 cup basmati rice with 2 cups water and a pinch of salt into a rice cooker and cook per instructions. Alternatively, place rice and water in a sauce pan with a pinch of salt and cook for approximately 20 minutes or until rice is absorbed. (Reserve the butter, cilantro and lime until cooked.).
2
To Make the Jalapeno Crema: Add sour cream, jalapenos (seeded if you want less spice) and cilantro to a blender container. Juice the lime into the blender.
3
Blend for about a minute until the jalapeno and cilantro have been well incorporated into the sour cream. It should have a light green look to it. Refrigerate until ready for use.
4
To Make the Avocado Pico: Dice the tomato and avocado; place in a bowl. Thinly chop the onion, garlic and jalapeno add into the bowl. Add salt and roughly chopped cilantro.
5
Using a spoon lightly mix everything together until it's evenly mixed. Try not to over mix to prevent the avocados from turning into mush. Refrigerate until ready to use.
6
To Complete the Cilantro Lime Rice: At this point the rice should be done, Add the butter, cilantro and squeeze the lime juice. Lightly mix everything together until evenly incorporated.
7
To Make the Fish: Mix flour, cumin, chili powder, paprika and salt in a bowl and place.
8
Cut tilapia in about 3 strips per filet. With the bowl next to your pan, lightly dredge the strips into the flour mixture. Set aside.
9
In a frying pan add about 2-4 tbsp of olive over medium heat. When hot place about 3 strips of fish 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.
10
To Arrange the Bowl: In a bowl place about 1/2 cup of rice with a 1/2 cup of black beans, 1/2 cup corn on top. Then add the fish. Drizzle of the Jalapeno Crema. Top with the red cabbage, Avocado Pico, cheese and lime wedge.

1658

kcal

Calories

127

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: Avocado Pico, 4 medium avocados, diced, 1 large tomatoes, diced, 1 teaspoon cilantro, rough chopped, and more.

Yes, Fish Taco Bowl With Avocado Pico And Jalapeno Crema falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!