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:

Quickview
1250k Calories
173g Protein
25g Total Fat
76g Carbs
100% Health Score
Limit These
Calories
1250k
63%

Fat
25g
39%

  Saturated Fat
4g
25%

Carbohydrates
76g
25%

  Sugar
6g
7%

Cholesterol
387mg
129%

Sodium
1687mg
73%

Get Enough Of These
Protein
173g
347%

Selenium
309µg
442%

Phosphorus
2081mg
208%

Vitamin B6
2mg
139%

Vitamin B12
8µg
137%

Potassium
4735mg
135%

Vitamin B3
22mg
110%

Magnesium
380mg
95%

Vitamin C
67mg
81%

Fiber
18g
72%

Vitamin B1
0.96mg
64%

Folate
245µg
61%

Manganese
1mg
61%

Vitamin E
8mg
59%

Vitamin D
8µg
54%

Vitamin B2
0.9mg
53%

Vitamin A
2288IU
46%

Zinc
6mg
41%

Iron
7mg
40%

Copper
0.77mg
38%

Vitamin B5
3mg
37%

Vitamin K
25µg
25%

Calcium
216mg
22%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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