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

Heat a medium pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then onions, rice and half the Mexican Seasoning.Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 2/4 cups) water and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Meanwhile, add sour cream, 1/2 tbsp (1 tbsp) lime juice and 1/4 tsp (1/2 tsp) lime zest to a small bowl. Season with salt and pepper, then stir to combine. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Add tomatoes, remaining lime juice and 1/8 tsp (1/4 tsp) sugar to a medium bowl. 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 heat. When hot, add 1 tbsp (2 tbsp) butter, then tilapia. Cook until golden-brown and cooked through, 4-5 min per side.**.

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