EB Fish-Taco Bowl
EB Fish-Taco Bowl
Packed with tilapia, rice, avocado and black beans, this take on a burrito bowl is the perfect weeknight dinner meal when you want to try something new. Recipe courtesy of Eggland's Best
Prep Time
10
minutes
Cook Time
15
minutes
Servings
6
Total time: 25 minutes
Ingredients
- 2 tilapia fish fillets
- 2 tablespoon olive oil
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 2 cloves garlic, minced
- 1 cup kale
- 1/2 cup corn
- 1 cup black beans
- 1/2 avocado, sliced
- 2 cup cooked white rice
- 4 eggland's best eggs (large), scrambled
Directions
- Cook 1 1/2 cups of white rice as directed by packaging.
- Meanwhile, in a small bowl mix the cumin, cayenne pepper and chill powder.
- Rub generously over the tilapia fillets on both sides.
- Heat the olive oil in a large skillet over medium heat.
- Add the fish and cook for about 3 minutes on each side until its almost blackened and the fish is cooked through.
- Remove from skillet and shred with a fork.
- In the same skillet, add garlic, corn and kale.
- Stir and cook until the kale is wilted.
- Add beans and cook until heated through.
- Crack 4 eggs into a bowl and whisk.
- Pour eggs into the kale, corn, and bean mixture and allow to sit for a minute until they begin to cook through.
- Then scramble everything together.
- To serve - layer rice, corn, kale, and bean mixture, fish, eggs, and avocados.