Ben's Baja Fish Tacos with Rice Recipe

Product:

UNCLE BEN'S® Flavor Infusions Spanish-Style Rice

recipes:

Flavor Infusions
Stovetop
15 - 30 MIN
Seafood

Servings

4
Prep

15m
Cook

16m
Total

31m

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.

Ingredients

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

Instructions

In large bowl stir together rice, coleslaw mix, and vinaigrette; set aside. Stirring is a fun activity your child can do.
Meanwhile, in 10-inch skillet, heat oil over medium heat.
Season fish with garlic powder, salt, and pepper.
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.
To assemble tacos: Place about ¼ of rice mixture down center of tortilla.
Top with 1 piece of cooked fish, and 1 tablespoon shredded cheese.
Repeat with remaining tortillas. Refrigerate leftovers.