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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