Fish Taco Bowl

Fish Taco Bowl

Fish Taco Bowl


4 servings


  • 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


  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 5 minutes. Turn and cook until fish just flakes with a fork (an additional 4-5 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.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.