Fish Taco Bowls

Ingredients

For the rice:
• 1 cup dried rice, cooked according to the directions on the package.
For the avocado sauce:
• 1 avocado
• 4 tablespoons vegenaise
• Juice of 1/2 lime (save the rest of the lime to garnish)
• Salt, pepper and garlic powder to season
For the fish:
• 4 pieces of tilapia
• 2 tablespoons oil (I used coconut)
• Salt, pepper, onion powder and garlic powder to season.
For the toppings:
• 1 cup cabbage, shredded
• 1/2 cup tomato, diced
• 4 lime slices

Instructions

Cook the rice:
1. Cook the rice according to the directions on the package. Divide among 4 bowls and set aside.
2. Make the avocado sauce:
3. In a bowl, mash the avocado. Add the vegenaise and mix until creamy. Stir in the lime juice and season with salt, pepper and garlic powder. Set aside.
Cook the fish:
4. Heat the oil in a large skillet on high. Season the tilapia on both sides with salt, pepper, onion powder and garlic powder.
5. Brown the tilapia for 2 minutes on each side. Lower the heat to medium and cook for 5 minutes or until cooked thoroughly. Divide among the 4 bowls.
Putting everything together:
6. Top each bowl with cabbage, tomato and avocado sauce. Garnish with a lime slice.