SunRice

Fish Tacos with Red Rice Salad

I am using:

Perfect for summer this vegetarian salad is full of vegetables. Enjoy this tasty meal ready in under 20 minutes.

Red Rice Microwave Pouch – 250g

Red Rice Microwave Pouch – 250g

- Nutty flavor, vibrant color - Nutritious wholegrain rice - Good source of protein, energy, and fiber - Ready in 90 seconds - Ideal base for quick meals and rice salads - Uses special heat technology - No added colors, flavors, or preservatives - Suitable for any occasion - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 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.

  • 1 packet SunRice Microwave Red Rice (250g packet)

  • 600 g Boneless, Skinless White Fish Fillets ((such as flathead or ling))

  • 2 tbsp Fajita/Taco Spice Mix

  • Vegetable Oil (for cooking)

  • 9 Mini (14cm Diameter) Tortillas (warmed to serve)

  • ¼ cup Chipotle Aioli

  • Lime Wedges and Coriander Sprigs (to serve)

  • 1 can Canned Corn (400g can)

  • 1 Small Red Capsicum (diced)

  • 3 Green Onions (finely chopped)

  • 1 Avocado (diced)

Red Rice

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Fish Tacos with Red Rice Salad

Method

  • Warm the SunRice Microwave Red Rice pouch for 90 seconds in the microwave, transfer to a bowl. Stir in the corn and set aside to cool for 10 minutes.

  • Meanwhile, cut fish into pieces about 2cm-thick, 7cm long. Place onto a plate. Sprinkle the seasoning over both sides of the fish, turning to coat. Stand for 5 minutes, this helps the seasoning stick to the fish when cooking.

  • Cover the base of a large, non-stick frying pan with oil and heat over a medium-high until hot. Cook the fish in batches, turning occasionally, for 3 minutes, or until fish is golden and cooked through.

  • Stir the capsicum, green onions and avocado into the salad. Spread the tortillas with aioli, top with fish and rice salad. Drizzle with a little more aioli, squeeze over the lime and top with coriander. Serve.

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