Bol de tacos de pescado

Ingredientes

• CILANTRO RICE:
• 2 cups uncooked jasmine rice
• 4 cups reduced-sodium chicken broth
• 3 tablespoons lime juice
• 2 tablespoons minced fresh cilantro
• AVOCADO CREMA:
• 1/2 cup plain Greek yogurt
• 1 medium ripe avocado, peeled and mashed
• 1 tablespoon fresh lime juice
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon salt
• TACO BOWL:
• 4 tilapia fillets (4 ounces each)
• 2 tablespoons reduced-sodium taco seasoning
• 3 tablespoons olive oil, divided
• 1 small onion, chopped
• 1 teaspoon minced garlic
• 1 to 2 teaspoons jalapeno pepper, seeded and finely chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup reduced-sodium chicken broth
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup pico de gallo
• 1 cup finely shredded cabbage
• Optional: Minced fresh cilantro, crumbled cotija, hot sauce

Preparación

1. 1

   Cook the cilantro-lime rice: In a small saucepan, combine the rice and 4 cups of chicken broth. Bring the broth to a boil, then reduce the heat, cover the pot and simmer the rice until the liquid is absorbed and the rice is tender, about 15 to 18 minutes. Add 3 tablespoons of lime juice and 2 tablespoons of minced cilantro, then fluff the rice with a fork. Cover the pot and keep the rice warm. Editor’s Tip: For extra flavor, stir lime zest into the cooked rice along with the juice.

2. 2

   Make the avocado crema: In a small bowl, stir together the yogurt, mashed avocado, 1 tablespoon of lime juice, 1 tablespoon of minced cilantro and 1/2 teaspoon of salt until the mixture is smooth and creamy. Store the crema in the refrigerator until you're ready to serve it. Editor’s Tip: If your crema seems too thick, thin it with a teaspoon or two of milk, water or extra lime juice.

3. 3

   Season and cook the fish: Sprinkle the tilapia fillets evenly with taco seasoning. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the fillets and cook them just until the fish flakes easily with a fork, about four to six minutes per side. Remove the fish fillets from the skillet and keep them warm.

4. 4

   Simmer the beans and aromatics: Carefully wipe the skillet clean. Heat the remaining 1 tablespoon of oil in the same pan over medium heat. Add the chopped onion and cook until tender. Add the garlic and jalapeno and cook them for one minute longer. Add the black beans, 1 cup of chicken broth, 1 teaspoon of salt and 1/8 teaspoon of pepper. Cook the mixture, stirring occasionally, until the liquid is reduced by about half, about 8 to 10 minutes.

5. 5

   Build the fish taco bowls: Divide the warm cilantro-lime rice between four serving bowls. Top each with a piece of cooked tilapia and a scoop of the black bean mixture. Divide the shredded cabbage and pico de gallo between the bowls, then drizzle the bowls with the avocado crema and finish them with any additional toppings you like.