Fish Taco Rice Bowl

Fish taco's are one of my favorite meals. They are super easy to put together and super fresh! For this bowl all you need is cooked brown rice or quinoa, blackened fish of choice, chopped veggies and my delicious cilantro lime dressing to dress it up.

Ingredients
1 lb white fish (mahi-mahi or cod)
avocado
purple cabbage
cilantro
jicama
tomatoes
For the blackened seasoning for fish
1/4 teaspoon chipotle chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Stir to mix.
Pat a generous amount onto your pieces of fish. Heat a large skillet to medium high heat and add 2 tablespoons canola oil. Gently placed pieces of fish in pan and sear on both sides, approx. 4 minutes each side. Remove from pan until ready to build the bowl.

For the Cilantro Lime Dressing
1 tablespoon red onion
1 garlic clove
1 cup fresh cilantro
1/4 teaspoon ground cumin
1/4 cup canola oil
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons dijon mustard
good pinch of salt and black pepper
Place all ingredients into blender and whiz together and set aside.

Assemble the bowls
Put a half cup of brown rice into bowl, top with one filet of fish, a few slices avocado, half cup purple cabbage, 1/4 cup sliced jicama, 1/4 cup diced tomato, chopped fresh cilantro and a few sliced of pickled red onion (separate recipe). Drizzle the cilantro lime dressing over top and serve.