Start by preparing your rice, the foundation of these zesty fish taco bowls. In a rice cooker or saucepan, combine 1 cup of basmati rice with 2 cups of water and a pinch of salt. Cook until the rice absorbs all the liquid, which takes about 20 minutes. Once done, stir in 1 tablespoon of salted butter, 1 tablespoon of chopped cilantro, and squeeze in half a lime for that bright, fresh flavor.

While the rice cooks, whip up the jalapeno crema and avocado pico. For the crema, toss 8 ounces of sour cream, 1 small chopped jalapeno (seeded if you want less heat), and 1 tablespoon of cilantro into a blender. Squeeze in the juice of one lime and blend until smooth – you’re looking for a light green, creamy sauce that’ll add a kick to your bowl. The avocado pico comes together just as easily: dice 4 medium avocados and 1 large tomato, then mix with thinly sliced red onion, minced garlic, and a bit of chopped jalapeno. Sprinkle with salt and cilantro, and gently fold together to keep those avocado chunks intact.

Now for the star of the show – the fish. Mix 1 cup of all-purpose flour with 1 tablespoon each of cumin and chili powder, 1/2 tablespoon paprika, and 1 teaspoon salt. Cut 4 tilapia fillets into strips, then lightly dredge them in the seasoned flour. Heat 4-6 tablespoons of vegetable oil in a pan and cook the fish in batches, about 2 minutes per side until golden and crispy.

To assemble, layer 1/2 cup of cilantro lime rice, black beans, and corn in a bowl. Top with the crispy fish, a drizzle of jalapeno crema, and finish with shredded red cabbage, avocado pico, a sprinkle of Cotija cheese, and a lime wedge for that final, zesty touch.