• Prepare the ingredients as instructed above.
• Cook the rice according to the directions on the package.

Fried Fish Tacos:

• Heat Vegetable Oil: In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C).
• Prepare the Fish: In a shallow dish, combine the flour, baking powder, water, chili powder, cumin, garlic powder, paprika, salt, and pepper. Stir until well mixed. Add more water if needed for a thick smooth batter. Dredge each piece of fish in the batter, coating well.
• Fry the Fish: Carefully place the coated fish filets in the hot oil. Fry until golden brown and crispy to an internal temperature of 140℉ | 71℃ using a thermometer. Remove the fish from the oil and place them on a paper towel-lined plate to drain excess oil.
• Warm tortillas in a dry skillet or microwave for about 20 seconds.

Asparagus:

• Preheat a grill or grill pan on medium heat.
• Trim 1 inch off the bottom of the asparagus and discard. Drizzle with oil, lemon, salt and pepper.
• Grill the asparagus until nicely charred and tender.

Virgin Margarita:

• Mix all ingredients until combined. Adjust ingredients as needed to taste. Serve over ice, if desired.
• Fill the taco shells with fish, top with cabbage mix, cilantro and lime. Serve with rice, asparagus and virgin margarita.