This meal-in-a-bowl is perfect for lunch at the pool or for an easy and light summer meal.

3-4 tilapia fillets, cut into strips
1 bottle SaladMate pesto mayo
1½ cups crushed corn flakes
3 wraps
1½ teaspoons salt
1 teaspoon garlic powder
2 cups cooked rice
1 cup grape tomatoes, cut into quarters
2 scallions, white part only, sliced
1½ cups shredded purple cabbage
½ cup cilantro
1 avocado, sliced

1. Preheat oven to 450°F. Dip fish into pesto mayo and then into the crushed corn flakes. Place on a greased and lined cookie sheet. Cook for 12 minutes.
2. To make taco chips: Lightly coat each wrap with oil spray and season with salt and garlic powder. Cut into wedges and bake for 5 minutes, until crisp.
3. To serve: Divide rice among individual bowls. Mix tomatoes and scallions, then divide among rice bowls along with cabbage, avocado and cilantro. Top with fish and drizzle with pesto mayo. Serve with taco chips.

Yield: 3 servings

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