Tis the season of fish Fridays! I know many of you are eating more fish during Lent, so I teamed up with Gorton‘s to share a recipe for fish taco bowls featuring their Beer Battered Fish Fillets. I personally think there’s nothing better than than a fish taco topped with some slaw and fresh-squeezed lime juice. I wanted to make fish tacos a bit more approachable, so I took everything I loved from a taco and added it to a bowl with some rice! I lightened up the slaw dressing by making it with Greek yogurt instead of mayo and kept all the toppings pretty light to let that crispy fish take the spotlight.
Gorton’s Beer Battered Fish Fillets are coated in a crispy draft beer batter to create a hearty, pub-style taste. I was so impressed with how crispy they came out of the oven. The fillets are 100% whole fish fillets with no fillers, preservatives, artificial colors or flavors, hydrogenated oils or antibiotics, and are flash-frozen at the peak of freshness to lock in all the flavor and nutrition. All you have to do is throw them in the oven for a great source of protein with no prep!
Fish Taco Bowls, serves two
Ingredients
- 4 Gorton‘s Beer Battered Fish Fillets
- 2 cups cooked rice
- 4 cups slaw mix
- 1 avocado
- 1/2 cup pico de gallo
- 1/4 cup plain greek yogurt
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp paprika
Directions
- Cook fish fillets according to package
- Add greek yogurt, lime juice, salt and paprika in a large bowl and whisk to combine
- Add slaw to the greek yogurt mixture and toss to combine
- Once fish is cooked assemble bowls: layer one cup of rice with half the slaw and top with fish, 1/4 cup pico de gallo and 1/2 avocado
- Garnish with a lime wedge if desired
Who’s ready for a fish fry?! These bowls will brighten up your Friday and are a fun way to incorporate fish to a home-cooked meal.
Biscuits & blessings,
Leels
