Lime Chili Fish Tacos

*Serving suggestion

Serving

4

Prep

10m

Cook

10m

Total

20m

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Ingredients

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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!
  5. RECIPE NOTES:

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

Nutrition

DESCRIPTION AMOUNT PER SERVING
Calories 532
Carbohydrates (g) 67 g
Fiber (g) 8 g
Protein (g) 21 g
Total Fat (g) 22 g
Sodium (mg) 606 mg
Sugars (g) 4 g

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