Sponsored post: Fish Taco Bowls and a Pantry That Really Works

Sponsored post: Fish Taco Bowls and a Pantry That Really Works

There are a few things that Laura and I get a bit evangelical about. Can you guess what they are? Getting kids involved with cooking, meal planning, batch cooking and…. building a pantry that has your back. If SPC were a house, those would be the four walls. (Of course it’s a house decorated with delicious recipes and as many laughs as we can weave in, but that goes without saying, right?) The glory of having a hard working, organized pantry is that it puts you that much closer to home made food. Thinking about the food your family loves to eat and then having a pantry that supports those kinds of recipes will change the way you cook.

It’s why we’re excited to be working with Minute Rice. Having any of their instant rice varieties on hand means you’re that much closer to a healthy dinner. We love the way they break down a meal, like an equation – 1 + 1 + 1. If you think of a meal as a protein, a vegetable and a grain, then having that fast-cooking grain on hand puts you one-third of the way there.  This Fish Taco Bowl is a perfect example. We started with Basmati Rice (ready in 10 minutes!), added some white fish that got jazzed up with a simple spice rub, made a slaw and – ta da! – a fancy-looking rice bowl. And it couldn’t have been easier. For more great, pantry-based recipes like this one, check out Thirdoftheway.ca.

Fish Taco Bowl-049

Fish Taco Rice Bowl

Prep Time: 10 minutes

Cook Time: 10 minutes

serves 4

Ingredients

  • 2 pouches (125 g each) Minute Rice® Basmati Rice
  • 1 lb (500 g) fish fillets (such as tilapia, haddock or cod), cut into 1-inch (2.5 cm) cubes
  • 1 tsp (5 ml) ground cumin
  • 1/2 tsp (2 ml) ground chili powder
  • 1/2 tsp (2 ml) ground oregano
  • 1/2 tsp (2 ml) garlic powder
  • 1/2 tsp (2 ml) ground cinnamon
  • 1/4 tsp (1 mL) salt
  • 3 tbsp (45 mL) canola oil
  • 1/4 small white cabbage, finely shredded
  • juice and zest of one lime
  • 1/4 cup (125 ml) orange juice
  • 2 tsp (30 ml) sour cream
  • 1 Tbsp (15 ml) chopped fresh cilantro
  • ?salt and pepper
  • Lime wedges
  • 1/3 cup (75 mL) tomato salsa (optional)
  • 1/3 cup (75 mL) guacamole (optional)

Method

Cook rice according to package directions.

Meanwhile, mix cumin, chili powder, oregano, garlic powder, cinnamon and salt in a small bowl. Toss fish with seasoning. In large, nonstick skillet, heat half of the oil over medium heat; cook fish in batches, adding more oil as needed, for 2 or 3 minutes per side or until golden brown and cooked through.

In a medium mixing bowl, whisk the zest, lime and orange juices, sour cream, salt, pepper and cilantro. Toss the cabbage in the sauce and set aside.

Divide rice evenly among 4 shallow bowls. Top with some of the coleslaw, fish and lime wedge. Serve with salsa and guacamole (if using).

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