Breaded Cod Mexican Bowl with Ryan Mangan

Ingredients

• 2 Donegal Catch Breaded Cod fillets
• 250g basmati rice
• 1 tin black beans, drained
• 1 white onion, finely chopped
• 1 red pepper, finely chopped
• 1 tomato, finely diced
• 1 garlic clove, finely chopped
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp coriander
• 1 tbsp tomato purée
• 500ml chicken or vegetable stock
• 2 avocados
• 1 jalapeño
• 2 spring onions
• 1 garlic clove
• juice of 2 limes
• coriander
• salt
• pepper
• ½ red onion
• 1 mango
• 1 large tomato
• juice of ½ lime
• Tortilla chips, sliced spring onions, coriander and the breaded cod fillets