EB Fish-Taco Bowl

Recipe by: Eggland's Best

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

Make This Recipe

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

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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.