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Fish Taco Bowl With Avocado Pico and Jalapeno Crema

Derek Campanile
  • 30 minutes
  • Serves 4

INGREDIENTS

4

Filets tilapia

4

Avocados, medium

30 oz

Black beans, canned

7 tsp

Coriander

1 clove

Garlic

1

House tomato, large hot

1/2

Jalapeno, medium

1

Jalapeno, small

1 1/2

Lime, medium

1/2

Lime, medium wedges

1 cup

Red cabbage

1 tbsp

Red onion

1 cup

Basmati rice

1 tbsp

Chili powder

1 cup

Flour, white

1/2 tbsp

Paprika

1 tsp

Pepper, ground

1 tsp

Peruvian salt

1 tsp

Salt

4 tbsp

Olive oil

1 tbsp

Cumin

1 tbsp

Butter, salted

1/2 cup

Cojita cheese

8 oz

Sour cream

2 cups

Water