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Fish Taco Bowls

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Ingredients
  

Fish:

  • 1 lb tilapia
  • zest of 1-2 limes
  • salt and pepper

Beans:

  • 1 can black beans
  • 1 tsp cumin

Cilantro Lime Rice:

  • 1 cup basmati rice extra long grain rice
  • 2 Tbsp butter divided
  • 1 bay leaf
  • 2 cups water
  • 1 tsp salt and pepper
  • 2 Tbsp fresh chopped cilantro
  • 1.5 Tbsp of fresh lime juice about 1/2 a large lime

Chipotle Sour Cream Sauce:

  • 1 cup sour cream
  • 2 Tbsp mayonnaise
  • Zest & juice of 1 lime
  • 1 chipotle pepper in adobo sauce more or less to taste – minced, super fine

Toppings:

  • Red cabbage sliced/shredded
  • Radish thinly sliced
  • Jalapeno thinly sliced
  • Cilantro chopped
  • Blue Corn Tortilla chips lightly crushed
  • Cotija cheese crumbed
  • Lime wedges

Instructions
 

  • Season fish with salt and pepper to taste. Sprinkle with lime zest.
  • Heat grill to around 375 degrees. Grill fish for 5-10 minutes or until it flakes in a grill basket sprayed with oil.
  • In the meantime, make the beans, rice and sauce.
  • Rinse and drain beans. Pour into a small pot, add enough water just to cover and season with cumin. Stir and cook over medium low until heated through.
  • In another medium pot, combine rice, butter, and bay leaf and set to medium heat. Saute rice for about 2 minutes, stirring constantly. Pour in water, salt and pepper and bring to a boil. Cover and reduce to simmer. Simmer covered for about 15-17 minutes, until water is absorbed and rice is fluffy. Removed from heat. Stir in cilantro and lime juice.
  • For the sauce, stir together sour cream, mayonnaise, lime juice and zest, and chipotle. Adjust with more lime juice and chipotle to your taste.
  • To make the bowl, place 1/2 cup rice, 1/4 of the beans (approx 1/4 cup), 1/4 of fish, and a handful of chips in the bottom of a large bowl. Top with red cabbage, radish, jalapeno, cilantro and cotija cheese. Drizzle with sauce and serve with a wedge of lime.