11 months ago

Fish Taco Bowl

Turn fish tacos into a delicious taco bowl with all your favorite toppings!

4 servings
Preparation time: 20 minutes, not including time to cook rice

Ingredients

  • 2 tilapia fillets
  • ¼ cup yellow cornmeal
  • 1 tablespoon Lunds & Byerlys Trail Dust Southwestern Seasoning
  • 3 tablespoons olive oil, divided
  • 2 cups cooked rice
  • 1 tomato, diced
  • 1 avocado, sliced
  • 1 (15-ounce can) black beans, drained and rinsed
  • ¾ cup Lunds & Byerlys Fire Roasted Corn Salsa
  • Fresh lime juice, for serving

Directions

  1. Rinse fish; pat dry with paper towels.
  2. In a shallow plate, combine cornmeal and Trail Dust Southwestern Seasoning.
  3. Brush tilapia with 1 tablespoon olive oil; coat with cornmeal mixture.
  4. In a large nonstick skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add fillets; cook 3 minutes. Turn and cook until fish just flakes with a fork (an additional 3-4 minutes).
  5. Divide cooked rice into 4 bowls.
  6. Add half of a tilapia fillet to each bowl.
  7. Top with tomato, avocado, black beans, salsa and a squeeze of fresh lime juice if
    desired.