SunRice

Fish Tacos with Red Rice Salad

I am using:

Perfect for summer this vegetarian salad is full of vegetables. Enjoy this tasty meal ready in under 20 minutes.

Red Rice Microwave Pouch – 250g

Red Rice Microwave Pouch – 250g

SunRice Red Rice is beautifully nutty and vibrant in colour. This rice is a nutritious and delicious wholegrain rice which is gluten free as well as a source of protein, energy and fibre. Ready in only 90 seconds, this beautiful rice type is a great as a base for quick and easy meals, it is perfect for using in rice salads. The SunRice microwave range uses special heat technology and has no added colours, flavours or preservatives. SunRice, proudly Australian owned since 1950. Perfect for any occassions. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 packet SunRice Microwave Red Rice (250g packet)

  • 600 g Boneless, Skinless White Fish Fillets ((such as flathead or ling))

  • 2 tbsp Fajita/Taco Spice Mix

  • Vegetable Oil (for cooking)

  • 9 Mini (14cm Diameter) Tortillas (warmed to serve)

  • ¼ cup Chipotle Aioli

  • Lime Wedges and Coriander Sprigs (to serve)

  • 1 can Canned Corn (400g can)

  • 1 Small Red Capsicum (diced)

  • 3 Green Onions (finely chopped)

  • 1 Avocado (diced)

Red Rice

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Fish Tacos with Red Rice Salad

Method

  • Warm the SunRice Microwave Red Rice pouch for 90 seconds in the microwave, transfer to a bowl. Stir in the corn and set aside to cool for 10 minutes.

  • Meanwhile, cut fish into pieces about 2cm-thick, 7cm long. Place onto a plate. Sprinkle the seasoning over both sides of the fish, turning to coat. Stand for 5 minutes, this helps the seasoning stick to the fish when cooking.

  • Cover the base of a large, non-stick frying pan with oil and heat over a medium-high until hot. Cook the fish in batches, turning occasionally, for 3 minutes, or until fish is golden and cooked through.

  • Stir the capsicum, green onions and avocado into the salad. Spread the tortillas with aioli, top with fish and rice salad. Drizzle with a little more aioli, squeeze over the lime and top with coriander. Serve.

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