EB Fish-Taco Bowl

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EB Fish-Taco Bowl
Prep Time
10 min
Cook Time
15 min
6 servings
Recipe by: Eggland's Best

Packed with fresh flavors and perfect for any meal of the day!


  • 2 tilapia fish fillets
  • 2 tablespoon olive oil
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 2 cloves garlic, minced
  • 1 cup of Kale
  • 1/2 cup corn
  • 1 cup black beans
  • ½ avocado, sliced
  • 2 cups cooked white rice 
  • 4 Eggland's Best Eggs (large), scrambled


Serving Size
1 serving
9 g
  Saturated Fat
2 g
130 mg
439 mg
73 g
Dietary Fiber
6 g
22 g

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.

Filed Under: Breakfast and Brunch, Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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