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Rub cod fillets with chili powder and garlic powder until well coated.
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.
Heat Uncle Ben’s® Spicy Style Green Sriracha Flavour according to package directions.
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:
Heat taco shells according to package directions if desired.
Pico de Gallo is a fresh tomato salsa, if unavailable use regular salsa.