Fish taco rice bowls

Add water and rice to a microwave safe bowl and cover. Cook in microwave on HIGH for 10 minutes. Let sit to cool and then fluff with a fork.

In a small bowl, add chipotle chili powder, garlic powder, smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir to mix.

Pat the fish dry and rub spice blend on both sides of the fish.

Heat large skillet to medium high heat. Add 1 tablespoon of canola oil to the pan, then gently place prepared fish in pan. Sear on both sides for 4-5 minutes. Remove from pan and let rest.

To a food processor add red onion, garlic clove, fresh cilantro, ¼ cup of canola oil, lime juice, red wine vinegar, honey, dijon mustard, ¼ teaspoon salt, and cumin. Blend until smooth. Set aside.

In a small bowl, add mashed avocado and 2 tablespoons of lime juice. Season with salt to taste. Stir everything together.

Assemble the bowls: add ½ cup of rice, one filet of fish, a generous scoop of avocado mash, ½ cup purple cabbage, ¼ cup of sliced jicama, ¼ cup of diced tomato. Drizzle with dressing mixture and serve!