Tilapia, bean and rice bowl with green spicy dressing



1 avocado, flesh removed
1 bunch coriander, leaves picked
4 spring onions, chopped
1/3 cup (80g) sour cream
1 tbs pickled jalapeños, plus extra to serve
Juice of 1 lime, plus extra wedges to serve
2 truss tomatoes, chopped
400g can black beans, drained, rinsed
300g can corn kernels, drained
1/3 cup (80ml) olive oil
600g ling Tilapia
2 tbs Mexican spice mix
450g packet microwave brown rice
Lettuce, cut into wedges (we used radicchio), to serve



To make the salsa, chop the remaining coriander, and place in a bowl with the remaining scallion, tomatoes, beans, corn, 2 tbs oil, and remaining lime juice. Season and combine. Set aside.
Place fish, spice mix, and 1 tbs oil into a medium bowl. Turn to coat. Heat the remaining 1 tbs oil in a large non-stick fry pan over high heat. Cook fish, turning, for 3-4 minutes until charred and just cooked through. Drain onto a paper towel. Season.
Heat rice according to packet instructions and divide between serving bowls.
To serve, flake fish and place on top of rice with salsa, dressing, extra jalapeños, lettuce, and lime wedges.