2 ratings

EB Fish-Taco Bowl

A fresh and flavorful weeknight dinner
Courtesy of Eggland's Best

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

Ready in
25 m
10 m
(prepare time)
15 m
(cook time)
Calories Per Serving


  • 2 tilapia fish fillets
  • 2 Tablespoons 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 Cups cooked white rice
  • 4 Eggland's Best Eggs (large), scrambled


Cook 1 1/2 cups of white rice as directed by packaging.

Meanwhile, in a small bowl mix the cumin, cayenne pepper and chill powder.

Rub generously over the tilapia fillets on both sides.

Heat the olive oil in a large skillet over medium heat.

Add the fish and cook for about 3 minutes on each side until its almost blackened and the fish is cooked through.

Remove from skillet and shred with a fork.

In the same skillet, add garlic, corn and kale.

Stir and cook until the kale is wilted.

Add beans and cook until heated through.

Crack 4 eggs into a bowl and whisk.

Pour eggs into the kale, corn, and bean mixture and allow to sit for a minute until they begin to cook through.

Then scramble everything together.

To serve - layer rice, corn, kale, and bean mixture, fish, eggs, and avocados.