Fish Taco Bowl | Center for Science in the Public Interest

Ingredients

• 1½ cups cooked brown rice
• 1½ cups raw or cooked corn kernels
• 1 roasted red pepper, diced
• 2 cups shredded red cabbage
• 1 Tbs. white balsamic vinegar (or white, red wine, or rice vinegar)
• 1 cup diced fresh tomatoes
• ¼ cup diced white onion
• ½ jalapeño, seeded and minced (optional)
• ¼ tsp. + ¼ tsp. kosher salt
• ¼ tsp. chipotle powder or smoked paprika
• ¼ tsp. ground coriander
• ¼ tsp. ground cumin
• ¼ tsp. freshly ground black pepper
• 4 tilapia fillets
• 1 Tbs. extra-virgin olive oil
• 1 ripe firm avocado, sliced
• 1 cup tortilla chips
• 1 lime, cut into wedges or ½ cup Cilantro Lime Vinaigrette