INGREDIENTS
3
fillets cut into thick 4-inch thick strips 1 pound fresh cod, fresh
1
Avocado
2 cups
Cabbage, purple
1/2 cup
Cilantro, fresh leaves
1 cup
Cilantro, loosely packed
2 cloves
Garlic
2
Lime, Juice of
2
Eggs, large
1 cup
Pico de gallo, homemade or store-bought
1 cup
Basmati rice
1/2 cup
All-purpose flour
1 tsp
Chili powder
1
Kosher salt and freshly ground black pepper
1 pinch
Salt
2 tbsp
Apple cider vinegar
1 cup
Canola oil
1/4 cup
Olive oil
1 1/4 cups
Panko
1/2 cup
Greek yogurt, plain