Fish Taco Bowl
September 3, 2024
Turn fish tacos into a delicious taco bowl with all your favorite toppings!
SERVINGS
4
PREP TIME
20 min
not including time to cook rice
Ingredients
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2tilapia fillets
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¼cup yellow cornmeal
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1tablespoon L&B Trail Dust Southwestern Seasoning
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3tablespoons olive oil, divided
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2cups cooked rice
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1tomato, diced
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1avocado, sliced
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115-ounce can black beans, drained and rinsed
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¾cup L&B Black Bean & Corn Salsa
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Fresh lime juice, for serving
Directions
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1
Rinse fish; pat dry with paper towels.
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2
In a shallow plate, combine cornmeal and Trail Dust Southwestern Seasoning.
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3
Brush tilapia with 1 tablespoon olive oil; coat with cornmeal mixture.
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4
In a large nonstick skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add fillets; cook 5 minutes. Turn and cook until fish just flakes with a fork (an additional 4-5 minutes).
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5
Divide cooked rice into 4 bowls.
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6
Add half of a tilapia fillet to each bowl.
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7
Top with tomato, avocado, black beans, salsa and a squeeze of fresh lime juice if desired.