Fish Tacos with Red Rice Salad

Fish Tacos with Red Rice Salad

Easy

Serves 2

Fish Tacos with Red Rice Salad

Ingredients Method

Ingredients


Redrice

Method


  1. 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.

  2. 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.

  3. 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.

  4. 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.