Scale

For the Fish:

1 lb white fish fillets (cod, tilapia, or mahi-mahi)

2 tbsp olive oil

1 tsp chili powder

1 tsp cumin

½ tsp smoked paprika

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

Juice of 1 lime

For the Rice Bowl Base:

2 cups cooked white or brown rice

1 cup black beans (rinsed and drained)

1 cup corn (grilled or canned)

½ cup cherry tomatoes (halved)

¼ cup red onion (diced)

1 avocado (sliced)

Fresh cilantro (for garnish)

For the Baja Sauce:

½ cup sour cream or Greek yogurt

2 tbsp mayonnaise

1 tbsp lime juice

1 tsp hot sauce

½ tsp garlic powder

½ tsp cumin

Salt to taste

Prepare the Fish:

Preheat oven to 400°F (200°C) or heat a skillet over medium heat.

In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and pepper.

Rub fish fillets with olive oil, lime juice, and spice mixture.

Bake for 10-12 minutes or pan-fry for 3-4 minutes per side until cooked through and flaky.

Make the Baja Sauce:

5. In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, garlic powder, cumin, and salt until smooth.

Assemble the Bowls:

6. Divide cooked rice into bowls.

7. Top with black beans, corn, cherry tomatoes, red onion, and avocado.

8. Add cooked fish on top and drizzle with Baja sauce.

9. Garnish with fresh cilantro and lime wedges.

Serve:

10. Serve immediately with extra Baja sauce on the side.