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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.).
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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.
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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.
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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.
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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.
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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.
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7
To Make the Fish: Mix flour, cumin, chili powder, paprika and salt in a bowl and place.
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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.
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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.
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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.
