Spicy fish taco bowl
- Number of Servings: 1
Ingredients
4.0 oz Fish, Swai Fillet1.0 tbsp Olive Oil1.0 tbsp Cumin seed0.25 tsp Pepper, red or cayenne1.0 clove Garlic1.0 oz green onion74.0 gram(s) bell pepper, red, sweet, raw0.5 cup Yellow Corn0.5 cup Beans, black1.0 serving avacado - 6 thin slices1.0 serving Brown rice (1 cup cooked)
In a small bowl mix the cumin, cayenne pepper and chill powder.
Rub seasoned mix generously over the swai fillets on both sides.
Heat the olive oil in a large skillet over medium heat or spray with nonstick cooking spray.
Once warm, add the fish to the skillet and cook for about 3 minutes on each side. You want to make sure it gets almost blackened and that the fish is cooked through, inside it should be white.
Remove fish from skillet and shred with a couple forks.
In the same skillet add, garlic, green onions, corn and red pepper. Season with salt and pepper if preferred. Stir and cook.
Let it cook for a couple minutes then stir again. You want to make sure the corn is brown and looks roasted.
Add beans and cook until beans are heated through
Serving Size: 1 bowl
Number of Servings: 1.0
Recipe submitted by SparkPeople user SMAELEE.
Serving Size: 1 bowl
Number of Servings: 1.0
Recipe submitted by SparkPeople user SMAELEE.
Nutritional Info Amount Per Serving
- Calories: 737.3
- Total Fat: 29.4 g
- Cholesterol: 45.0 mg
- Sodium: 480.6 mg
- Total Carbs: 93.0 g
- Dietary Fiber: 14.9 g
- Protein: 33.3 g
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