This Fish Taco Bowl has been inspired by my first job at a Mexican restaurant, I’ve made a whole lot of tacos in my life! This Fish Taco bowl is colorful and loaded with balanced nutrition. It stays fresh for hours, so it can make a perfect dish to take to work the next day.
I have used Sprouted Rice & Quinoa Blend in this dish, you can find it at Costco or Amazon. It goes well with fish dishes or Beef Stew Gravy, it easily became our must-have food item at home.
Other Fish recipes to Try:
- 1 cup Sprouted Rice & Quinoa Blend
- 1 lb White Fish
- 1 Lemon
- Salt & Pepper to taste
- Light Olive Oil for frying
- 14 oz Canned Black Beans
- 2 Avocado
- 14 oz Frozen Corn
- 5 small Bell Peppers
Cook one cup of Sprouted Rice & Quinoa Blend, per package instructions.
Season fish fillets with salt, pepper and lemon juice.
Cook it on a lightly drizzled frying pan, until both sides are golden brown and fish is cooked through.
Prepare vegetables, dice avocado into small cubes. Saute corn on a frying pan. Dice bell pepper into small cubes, and in the same pan, saute peppers until golden brown.
Layer bowl by placing rice, corn, beans, fish and top off with vegetables. Optionally, garnish with herbs and drizzle some lemon juice over it.
Serve the fish taco bowl right away.
Fish Taco Bowl
Amount Per Serving
Calories from Fat 162
% Daily Value*
Saturated Fat 3g15%
Vitamin A 1245IU25%
Vitamin C 78.9mg96%
* Percent Daily Values are based on a 2000 calorie diet.
Source Article : https://momsdish.com