Baja Fish Taco Bowls
This easy- to- make fish taco bowl is a fun way to get more fish in your diet.
Servings: 4 servings
Calories: 550kcal
Ingredients
- 8 Gordons Beer Battered Fish Fillets
- 1 Cup frozen corn
- 1 Can 15 ounce pinto beans, rinsed and drained
- 2 Cups cooked brown rice
- 2 Avocados peeled, seeded and sliced into pieces
- ½ cup salsa extra if desired
- Garnishes if desired:
- sour cream shredded cheese, cilantro, limes and/or cabbage
Instructions
- Preheat oven to 425 degrees. Arrange fish on a baking sheet. Line with parchment paper if desired for easy clean up.
- Bake for 23 to 25 minutes or until fish is crispy, golden and cooked through.
- While fish is baking, heat up corn and pinto beans in a large frying pan for about 10 minutes in a non -stick frying pan on medium heat.
- Arrange cooked rice in four bowls and add corn, beans and avocado slices. Lay 2 fish fillets on each bowl.
- Top each bowl with salsa. Garnish with other desired toppings before serving.
Nutrition
Calories: 550kcal | Carbohydrates: 51g | Protein: 29g | Fat: 28g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 759mg | Potassium: 778mg | Fiber: 11g | Sugar: 4g | Vitamin A: 303IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 1mg