Fish Tacos with Red Rice Salad
Easy
Serves 2
Fish Tacos with Red Rice Salad
Ingredients
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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Fish Tacos with Red Rice Salad
Easy
Serves 2
Ingredients
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.