Step 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.

Step 2

In a large saucepan of 2 cups water, cook rice according to package instructions. Stir in cilantro and lime juice; set aside.

Step 3

Heat canola oil in a large skillet over medium high heat.

Step 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.

Step 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.

Step 6

Divide rice mixture into bowls. Top with cod, cabbage, pico de gallo and avocado.

Step 7

Serve with cilantro lime dressing