Fish Tacos

Café Rio Rice

1 Tablespoon butter

1 3/4 cups chicken broth

3/4 teaspoon Salt

1 cup uncooked Basmati rice

3 cloves garlic, minced

2 lime juiced

1/4 cup fresh chopped cilantro

Café Rio Rice

In a saucepan combine butter, chicken broth, and salt, bring to a boil.

Stir in rice, cover, and cook on low for 18 minutes.  Remove from heat and fluff with a fork.

Stir in garlic, lime juice and cilantro.  You may need to put the lid back on till rice is the softness you desire.  The steam will cook it a little longer, but not more heat from stove top.

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Cilantro Lime Dressing
1 cup loosely packed Cilantro leaves
1/2 cup plain Greek Yogurt
2 cloves Garlic
1 Lime, juiced
pinch Salt
1/4 cup Olive Oil
2 Tablespoons Apple Cider Vinegar

Cilantro Lime Dressing
Combine cilantro, yogurt, garlic, lime and salt in a food processor. With motor running, add olive oil and vinegar in a slow stream until emulsified, set aside.
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Pico De Gallo
2 Roma Tomato
1/4 cup diced Red Onion
1/2 Jalapeno, seeded, and minced
2 Tablespoons fresh Cilantro Leaves
1 Lime, juiced
Kosher Salt and Black Pepper to taste

Mix everything together

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Fish

1 cup Canola Oil, may need more

1/2 cup Flour

1 teaspoon Chili Powder

Kosher Salt and Black Pepper to taste

1 lb fresh Cod fillets, cut into 3/4 inch strips
2 Eggs, beaten
1 1/4 cup Panko

Fish

Heat canola oil in a large skillet over medium high heat.

Season flour with chili powder, salt, and pepper.

Working one at a time, dredge cod in flour, dip into eggs, then dredge in Panko, pressing to coat.

Working in batches, add cod to the skillet and cook until evenly golden and crispy, about 4 minutes. Transfer to a paper towel lined plate.
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Tacos

Tortillas

2 cups shredded Purple Cabbage

1 Avocado, sliced

Tacos
Make tacos with rice, cod, cabbage, Pico de Gallo, avocado, and Cilantro Lime Dressing.