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Ben’s Baja Fish Tacos with Rice Recipe

Ben's Baja Fish Tacos with Rice Recipe

  • Ben’s Beginners
  • Flavor Infusions
  • Stovetop
  • 15 - 30 MIN
  • Seafood
Ben’s Baja Fish Tacos with Rice Recipe
  • Servings
  • Prep
  • Cook
  • Total

About This Dish

How do you make the enticing taste of fresh fish even better? Enliven it with the subtle zing of Monterey Jack cheese, the crunch of coleslaw, Spanish-style rice, and a touch of garlic flavor‒all combined in a warm tortilla.     


  • Cole Slaw Rice:
  • ½ cup cooked according to package directions (about 1 ⅔ cups cooked) UNCLE BEN'S® Flavor Infusions Spanish Style Rice
  • 2 cups coleslaw mix
  • 2 tablespoons your favorite light vinaigrette
  • Fish:
  • 1 tablespoon extra-virgin olive oil
  • ½ pound halibut or cod fillet, cut into 4 pieces, rinsed and patted dry
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly cracked pepper
  • 4 (6 ½-inch) wheat tortillas, warmed
  • ¼ cup shredded Colby Monterey Jack cheese
  • Berries and lime wedges


  1. In large bowl stir together rice, coleslaw mix, and vinaigrette; set aside. Stirring is a fun activity your child can do.
  2. Meanwhile, in 10-inch skillet, heat oil over medium heat.
  3. Season fish with garlic powder, salt, and pepper.
  4. Cook fish for 3 to 4 minutes; turn over and continue cooking for 2 to 3 minutes or until fish just flakes with a fork.
  5. To assemble tacos: Place about ¼ of rice mixture down center of tortilla.
  6. Top with 1 piece of cooked fish, and 1 tablespoon shredded cheese.
  7. Repeat with remaining tortillas. Refrigerate leftovers.


Amount per serving (4 total)

Calories: 430
Total Fat: 17g 26%
Saturated Fat: 3.5g 18%
Trans Fat: 0g
Sodium: 850mg 35%
Carbohydrates: 49g 16%
Dietary Fiber: 2g 8%
Sugars: 3g
Protein: 19g
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