Ingredients

• 2 pouches (each 240g) of Uncle Ben’s® Spicy Style Green Sriracha Flavour Shop now
• 2 Cod fillets
• 2 tsp (10mL) Chili powder
• ½ tsp (2mL) Garlic powder
• 2 tsp (10mL) Canola oil
• 1 Lime, quartered
• 12 Taco shells
• 2 cups (500mL) Sliced red cabbage
• 3/4 cup (185mL) Pico de Gallo
• 3/4 cup (185mL) Fresh cilantro leaves
• 3/4 cup (185mL) Mashed avocado

instructions

1. Rub cod fillets with chili powder and garlic powder until well coated.
2. Heat oil in non-stick skillet over medium-high heat. Add add fillets and cook for 5 minutes per side or until fish flakes apart. Squeeze a lime quarter over each fillet. Break fillets into smaller pieces.
3. Heat Uncle Ben’s® Spicy Style Green Sriracha Flavour according to package directions.
4. To serve tacos: On each taco shell, layer 1/3 cup/85 mL Uncle Ben’s® Spicy Style Green Sriracha Flavour rice, about 2 tbsp/30 mL lime chili cod, 3 tbsp/45 mL red cabbage and 1 tbsp/15 mL each Pico de Gallo, cilantro and avocado. Enjoy!

RECIPE NOTES:

5. Heat taco shells according to package directions if desired.
6. Pico de Gallo is a fresh tomato salsa, if unavailable use regular salsa.
7. Change cod to sole, tilapia or basa fillets.
8. Replace mashed avocado with guacamole

Nutrition