• Before starting, wash and dry all produce. 
• Zest, then juice half the lime. Cut remaining lime into wedges.
• Roughly chop spinach.
• Halve tomatoes.

• Using a strainer, rinse rice until water runs clear.
• Heat a medium pot over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then onions, rice and half the Mexican Seasoning.
• Cook for 1-2 min, stirring often, until fragrant.
• Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high. 
• Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. 
• Remove from heat. Set aside, still covered.

• Meanwhile, to a small bowl, add sour cream, 1/2 tbsp (1 tbsp) lime juice and 1/4 tsp (1/2 tsp) lime zest. Season with salt and pepper, then stir to combine. 
• Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Set aside.
• To a medium bowl, add tomatoes, remaining lime juice and 1/8 tsp (1/4 tsp) sugar. Toss to coat. 

• Pat tilapia dry with paper towels. Season with salt, pepper and remaining Mexican Seasoning.
• Heat a large non-stick pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then tilapia. Cook for 4-5 min per side, until golden and cooked through.** Work in batches, if necessary. 

• Fluff rice with a fork, then add spinach and 1 tbsp (2 tbsp) butter. Season with salt and pepper.
• Stir for 1 min, until spinach is wilted.
• Divide rice between bowls. 
• Top with tilapia, tomatoes and guacamole.
• Drizzle with crema.
• Squeeze a lime wedge over top.

If you've opted for double tilapia, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of tilapia. Work in batches, if necessary.