Fish Taco Bowl

For the rice

• 1 cup basmati rice
• 1 1/2 cups water
• 1/2 tsp kosher salt
• 1 tbsp extra virgin olive oil
• 1 lime, zested and juiced
• 1/2 cup chopped fresh cilantro

For the pico de gallo

• 4 small ripe tomatoes, diced
• 2/3 cup diced white onion
• 1/2 cup finely chopped cilantro
• 1 jalapeno, deseeded and finely chopped 
• juice of 1 lime
• 1 tsp kosher salt

For the purple cabbage slaw

• 2 1/2 cups thinly sliced purple cabbage
• 1/2 cup fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1 tbsp extra virgin olive oil

For the crema

• 1/2 cup mayonnaise
• 1/2 cup sour cream (or substitute plain Greek yogurt)
• 1 tsp kosher salt
• 2 tbsp lime juice

For the cod

• 1 - 1 1/4 lbs fresh cod, skin removed, cut into
• 1 cup all purpose flour
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1/2 tsp ground paprika
• 1 tsp ground chili powder
• 1 cup beer

For serving

• 1 avocado
• 1/2 cup pickled jalapenos