Directions

1. To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
2. In a large saucepan of 2 cups water, cook rice according to package instructions. Stir in cilantro and lime juice; set aside.
3. Heat canola oil in a large skillet over medium high heat.
4. Season cod with chili powder, salt and pepper, to taste. Working one at a time, dredge cod in flour, dip into eggs, then dredge in Panko, pressing to coat.
5. Working in batches, add cod to the skillet and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
6. Divide rice mixture into bowls. Top with cod, cabbage, pico de gallo and avocado.
7. Serve with cilantro lime dressing