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Fish Taco Skillet

Total Time: 20 mins.
Prep Time: 10 mins.
Cook Time: 10 mins.
Serves: 4

Ingredients

This one-skillet wonder is ideal for busy weeknights when you need dinner on the table fast.

 

1 lb (500 g) white-fleshed fish (such as haddock, halibut or tilapia), cut into 2-inch (5 cm) pieces

2 tsp (10 mL) Tex-Mex seasoning

1/4 tsp (1 mL) each salt and pepper

2 tbsp (30 mL) olive oil

2 pkg (250 g each) Tilda® Ready to Heat Rice – Pure Basmati

1 cup (250 mL) coleslaw mix

1/2 cup (125 mL) sour cream

1 tsp (5 mL) lime zest

2 tbsp (30 mL) lime juice

2 tbsp (30 mL) finely chopped fresh cilantro

 

 

Star Product

Pure Authentic Steamed Basmati Rice

Directions

  1. Season fish with Tex-Mex seasoning, salt and pepper. Heat oil in large nonstick skillet set over medium heat; cook fish for about 5 minutes or until starting to brown.
  2. Stir in rice and 2 tbsp (30 mL) water. Cook, stirring occasionally, for about 5 minutes or until rice is heated through and fish is cooked through.
  3. Sprinkle coleslaw mix over top. Stir together sour cream, lime zest and lime juice; drizzle over top. Garnish with cilantro.   


 

Tips

• Substitute Cajun or Creole seasoning for Tex-Mex seasoning if desired.

• Serve with lime wedges and avocado slices if desired.