Fish Taco Bowls

My husband and oldest daughter wish I made fish more often than I do. But when only half of the family likes fish, it is not as convenient to make it often. I either have to make sure there are enough leftovers for me and my youngest daughter or cook two dinner. Having leftovers is usually not a problem, but I enjoy not having to cook on leftover nights.

These bowls were a hit with my two fish lovers. My oldest daughter liked that she could essentially create her own bowl by adding as much or little of each ingredient as she desired or none, like the coleslaw. I have not found a coleslaw that she likes, but at least she was willing to try it before not adding it to her bowl.

Fish Taco Bowls

Ingredients:

Fish

• 4 frozen tilapia fillets
• 2 tablespoons unsalted butter, melted
• 2 tablespoons taco seasoning

Honey Lime Crema

• 1/4 cup sour cream
• 1 1/2 teaspoons lime juice
• 1 teaspoon honey
• 1 tablespoon milk

Pineapple Lime Rice

• 2 cups cooked rice, warm
• 8 ounce can pineapple tidbits, drained and coarsely chopped
• 2 teaspoons lime juice
• 1-2 tablespoons dried cilantro
• black pepper, to taste

Sweet and Spicy Coleslaw

• 16 ounce bag coleslaw mix
• 1/2 cup diced red pepper
• 2 tablespoons dried cilantro
• 1/2 cup ranch dressing
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1-2 tablespoons sriracha sauce
• 1 teaspoon lime juice
• black pepper, to taste

Directions:

Fish

1. Preheat oven to 400º F. Line a baking sheet with aluminum foil.
2. In a small bowl, mix together the melted butter and taco seasoning. 
3. Once the oven has preheated, remove the fish from the freezer and quickly brush the butter mixture onto the fillets. Bake for 25 minutes.

Honey Lime Crema

1. In a small bowl, whisk together the sour cream, lime juice, honey and milk.

Pineapple Lime Rice

1. In a large bowl, stir together the warm rice, pineapple tidbits, lime juice and cilantro. Season with black pepper.

Sweet and Spicy Coleslaw

1. In a large bowl, stir together the coleslaw, diced red pepper and cilantro.
2. In a small bowl, whisk together the ranch dressing, vinegar, honey, Sriracha and lime juice. Pour over the coleslaw mixture and toss until well mixed. Season with black pepper.

Serving

1. Evenly divide the rice between four bowls, about 1/2 cup rice per bowl. Top the rice with 1/2 cup of the coleslaw, one fish fillet. Drizzle with the honey lime crema.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 465
Total Fat		24.1g
Saturated Fat		7.4g
Trans Fat		0g
Polyunsaturated Fat		7.8g
Monounsaturated Fat		4.4g
Cholesterol		87.8mg
Sodium		795.8mg
Total Carbohydrates		36.6g
Dietary Fiber		2.9g
Sugars		9.8g
Protein		26.9g
Calcium		6.9%
Iron		12.9%
Potassium		506.8mg
Vitamin A		42.8%
Vitamin C		38.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Inside BruCrew Life.