Fish Taco Bowls

Makes 5-6 servings

Ingredients

Rice:

Brown rice

Chicken broth

Cilantro Crema:

1 cup sour cream

1/2 cup mayonnaise

1/2 bunch cilantro

1 garlic clove

Juice from 2 limes

Salt

Quick Salsa:

1-4 tomatoes, diced

1/4 of a red onion, diced

1-2 sprigs cilantro. minced

Juice from 1 lemon

Salt

Seasoned Fish:

5-6 basa filets

2 tbs taco seasoning

Juice from 1 lemon

Salt

Pepper

1-2 tbs vegetable oil

Bowl:

5-6 tostadas (1 per serving)

About 2 cups shredded purple cabbage

Green cabbage, romaine lettuce or escarole

Avocados

1. For the rice - Follow the instructions on the packaging when cooking your brown rice. You may cook the brown rice with water, or chicken broth if you want more flavor.

2. For the cilantro crema - Combine all the ingredients in a food processor and blend until smooth. Chill in the fridge until ready to serve.

3. For the quick salsa - Combine all the ingredients in a bowl. Chill in the fridge until ready to serve.

4. For the fish - Season the filets on both sides with taco seasoning, salt, pepper, lemon juice and olive oil. Pan fry each filet for about 2-3 minutes on each side. You may preheat the oven to 200F to keep the fish warm until ready to serve.

5. Assemble your bowls with the rice, crema, salsa, fish and other vegetables. For the tostadas, you can you grocery store tostadas or make your own by frying corn tortillas.