Fish Taco Bowls

• 1 cup basmati rice
• ½ cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• 1 cup canola oil or more, as needed
• 1 pound fresh cod fillets cut into 3/4-inch thick strips
• 1 teaspoon chili powder
• Kosher salt and freshly ground black pepper to taste
• ½ cup all-purpose flour
• 2 large eggs beaten
• 1 ¼ cups Panko*
• 2 cups shredded purple cabbage
• 1 cup Pico de Gallo homemade or store-bought
• 1 avocado halved, seeded, peeled and sliced

For the cilantro lime dressing

• 1 cup loosely packed cilantro stems removed
• ½ cup plain greek yogurt
• 2 cloves garlic
• 2 tablespoons freshly squeezed lime juice
• Pinch of salt
• ¼ cup olive oil
• 2 tablespoons apple cider vinegar