3-4 Tilapia fillets (used TJ's frozen – defrosted)
1-2 T olive oil
Chili powder (or spice mix of choice)
Green cabbage, thinly sliced (used TJ's pre-shredded)
Green onion (just a few), thinly sliced
About ¼ C light canola mayo
About ½ a carton non-fat Greek yogurt
1-2 T apple cider vinegar
Hatch green chili sauce
Soak brown rice in water for 30 minutes before cooking. Drain. Add to a pan with water to cover about 3-4 times above level of rice. Bring to a boil and cook until done (this method cooks rice faster than the 1 to 1 rice/water way); drain and set aside.
Put mayo, Greek yogurt and some apple cider vinegar in a bowl and mix together. Add shredded cabbage and green onions; mix together well.
Pat both sides of fish fillets with paper towels, add some olive oil and rub on chili powder. Heat a non-stick grill pan with 1-2 teaspoons olive oil. Cook fish for about 4 minutes each side. Let cool and then slice into wide strips.
Peel the avocados and cut up into a bowl (I just use my hands and squish with one hand). Squeeze some lime on top.
Re-heat the rice in microwave for a minute or 2. Place in a flat bowl: rice followed by cabbage, avocado, fish and some green chili sauce.