Spicy Fish Taco Bowls

Ingredients

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Cod

  Fish, atlantic, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Chili powder

  Spices

  1 tsp or 3g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Lemon juice

  Raw

  1 lemon yields or 47g

Directions

1. Cook the brown rice according to the package instructions.
2. In a small bowl, combine the cumin, cayenne pepper, and chili powder. Rub the mixture generously over both sides of the cod fillets.
3. Heat olive oil in a large skillet over medium heat. Add the fish and cook for about 3 minutes on each side until almost blackened and cooked through. Remove the fish from the skillet and shred with forks.
4. In the same skillet, add minced garlic, sliced scallions, corn, and diced red pepper. Season with salt and pepper to taste. Stir and cook for a few minutes until the corn is browned and roasted. Add the black beans and cook until heated through.
5. To serve, layer the rice, corn and bean mixture, fish, and avocado. Drizzle with fresh lemon juice.

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