Fish Taco Bowls
Fish Taco Bowls is a main course that serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 1250 calories, 174g of protein, and 25g of fat per serving. For $15.72 per serving, this recipe covers 62% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. 19 people found this recipe to be delicious and satisfying. If you have cooked rice, taco seasoning, red onion, and a few other ingredients on hand, you can make it. It is brought to you by A Teaspoon of Happiness. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 96%, this dish is awesome. If you like this recipe, you might also like recipes such as Fish Taco Bowls, Spicy Fish Taco Bowls, and Spicy Fish Taco Bowls.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
Cubed avocado
1 15-ounce can black beans, drained and rinsed
4 small cod fillets
3 cups cooked rice
1 cup corn kernels
Chopped fresh cilantro
1 large garlic clove, minced
Lime wedges
1 tablespoon olive oil
1 red bell pepper, diced
1 red onion, diced
1 packet taco seasoning
Equipment:
frying pan
aluminum foil
bowl
Cooking instruction summary:
Coat cod fillets with taco seasoning.In a large skillet, heat olive oil to medium-high heat. Add garlic and saut until fragrant, about 30 seconds.Fry cod fillets, turning once, until cooked through - about 3 - 5 minutes per side depending on thickness. Remove fish from pan and tent with foil.Increase heat to high. Add onion, bell pepper, and corn to the pan. Saute for about 5 minutes, stirring occasionally to allow the ingredients to char. Add black beans to the vegetable mixture and continue cooking and stirring until the beans are heated.To assemble to taco bowls, layer rice, vegetable mixture, fish and garnish as desired.
Step by step:
1. Coat cod fillets with taco seasoning.In a large skillet, heat olive oil to medium-high heat.
2. Add garlic and saut until fragrant, about 30 seconds.Fry cod fillets, turning once, until cooked through - about 3 - 5 minutes per side depending on thickness.
3. Remove fish from pan and tent with foil.Increase heat to high.
4. Add onion, bell pepper, and corn to the pan.
5. Saute for about 5 minutes, stirring occasionally to allow the ingredients to char.
6. Add black beans to the vegetable mixture and continue cooking and stirring until the beans are heated.To assemble to taco bowls, layer rice, vegetable mixture, fish and garnish as desired.
Nutrition Information:
covered percent of daily need
