Ingredients
Scale
For the Fish
- -6 tilapia filets
- -1 tablespoon EVOO
- -squeeze of lime
- -Jerk Seasoning
- -pinch of salt
For the Asian Slaw
- 1 bag of Dole Asian Blend
- ½ cup Greek yogurt
- ⅓ cup Ginger Sesame Dressing (or your favorite Thai style vinaigrette)
- 1 tablespoon sesame seeds
For the Avocado Lime Sauce
- 1 avocado, mashed/pureed
- ⅓ cup Greek yogurt
- 2 tablespoons finely minced cilantro, fresh
- squeeze of lime juice
- pinch of salt
- 1T almond milk
For the Rice
- 1 cup basmati rice
- 1 cup coconut milk (liquid from a full fat can)
- 1 cup water
- 2 teaspoons oranic cane sugar
Instructions
- For the Fish:Place a sheet of tin foil on a large baking sheet and coat with about a tablespoon of EVOO. Then, preheat your oven to 350F.
- Next, squeeze some lime juice (I used half a lime) on the tilapia filets and lightly sprinkle on your Jerk seasoning to both sides. If your jerk seasoning is salt free, feel free to add a pinch.
- Place tilapia filets onto baking sheet and bake for about 20 minutes at 350F or until they begin to brown. Let cool for a few minutes, then slice into bit size pieces.
- For the Asian Slaw: in a large bowl, mix together 1 bag of Dole Asian Blend, ½ cup of Greek yogurt, ⅓ cup of Ginger Sesame Dressing, and 1 tablespoon of sesame seeds until combined.
- For the Avocado Lime Sauce:In a medium size bowl, mash an avocado using a fork. Then, add in ⅓ cup Greek yogurt, a pinch of salt, a squeeze of lime juice, 2 tablespoons of minced cilantro, and a splash of almond milk. Mix with a fork until smooth.
- For the Rice:In a medium size pot, bring 1 cup of basmati rice, 1 cup of coconut milk, 1 cup of water, and 2 teaspoons of organic cane sugar to a rolling boil. Then, turn burner to low and let simmer for about 10-15 minutes or until liquid is absorbed.