EB Fish-Taco Bowl

EB Fish-Taco Bowl
4.5 from 2 ratings
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Packed with tilapia, rice, avocado and black beans, this take on a burrito bowl is the perfect weeknight dinner meal when you want to try something new. Recipe courtesy of Eggland's Best
Prep Time
10
minutes
Cook Time
15
minutes
Servings
6
servings
Total time: 25 minutes
Ingredients
  • 2 tilapia fish fillets
  • 2 tablespoon olive oil
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 2 cloves garlic, minced
  • 1 cup kale
  • 1/2 cup corn
  • 1 cup black beans
  • 1/2 avocado, sliced
  • 2 cup cooked white rice
  • 4 eggland's best eggs (large), scrambled
Directions
  1. Cook 1 1/2 cups of white rice as directed by packaging.
  2. Meanwhile, in a small bowl mix the cumin, cayenne pepper and chill powder.
  3. Rub generously over the tilapia fillets on both sides.
  4. Heat the olive oil in a large skillet over medium heat.
  5. Add the fish and cook for about 3 minutes on each side until its almost blackened and the fish is cooked through.
  6. Remove from skillet and shred with a fork.
  7. In the same skillet, add garlic, corn and kale.
  8. Stir and cook until the kale is wilted.
  9. Add beans and cook until heated through.
  10. Crack 4 eggs into a bowl and whisk.
  11. Pour eggs into the kale, corn, and bean mixture and allow to sit for a minute until they begin to cook through.
  12. Then scramble everything together.
  13. To serve - layer rice, corn, kale, and bean mixture, fish, eggs, and avocados.
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