SunRice

Fish Taco Bowl

I am using:

Prep time

10min

Cook time

30min

Try out this fish taco recipe for a tasty lunch or dinner idea! This delicious dish is packed with colourful vegetables and interesting flavours.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

View product

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 450 g SunRice Steamed Brown Rice

  • 4 Frozen Crumbed Fish Fillets

  • 1 tbsp Taco Seasoning

  • 300 g Corn Kernels (drained)

  • 3 cup Red Cabbage (shredded)

  • 3 Spring Onions (sliced)

  • 1 Large Avocado (diced)

  • 250 g Cherry Tomatoes (halved)

  • Coriander Leaves

  • Chipotle Mayonnaise

  • Lime Wedges (optional)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Fish Taco Bowl

Method

  • Cook fish in a preheated oven, according to the directions on packet.

  • To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet.

  • Place rice in a bowl and add Taco seasoning. Stir to combine.

  • Divide rice, corn kernels, red cabbage, spring onion, avocado, tomatoes and coriander between 4 bowls. Serve with mayonnaise and lime wedges

More recipes like this one