Fish Taco Bowl Recipe
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Ingredients
- 2 pouches (125 g each) Minute Rice Basmati Rice
- 1 lb (500 g) fish fillets (such as tilapia, haddock or cod), cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 mL) Cajun seasoning
- 1/4 tsp (1 mL) salt
- 3 tbsp (45 mL) canola oil
- 1 pkg (340 g) coleslaw mix
- 1/4 cup (60 mL) prepared coleslaw dressing
- Lime wedges
- 1/3 cup (75 mL) tomato salsa (optional)
- 1/3 cup (75 mL) guacamole (optional)
Directions
- Cook rice according to package directions.
- Meanwhile, toss fish with Cajun seasoning and salt. In large, nonstick skillet, heat half of the oil over medium heat; cook fish in batches, adding more oil as needed, for 2 or 3 minutes per side or until golden brown and cooked through. Toss coleslaw with dressing.
- Divide rice evenly among 4 shallow bowls. Top with some of the coleslaw, fish and lime wedge. Serve with salsa and guacamole (if using).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 658g | |
| Calories 1160 | |
| Calories from Fat 710 | 61% |
| Total Fat 80.11g | 100% |
| Saturated Fat 9.33g | 37% |
| Trans Fat 0.17g | |
| Cholesterol 307mg | 102% |
| Sodium 1388mg | 58% |
| Potassium 1917mg | 55% |
| Total Carbs 28.18g | 8% |
| Dietary Fiber 6.6g | 22% |
| Sugars 14.48g | 10% |
| Protein 84.29g | 135% |
