EB Fish-Taco Bowl

Prep Time
10 min
Cook Time
15 min
6 servings
Recipe by:

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

4 Eggland's Best Eggs (large), scrambled


  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. Rub generously over the tilapia fillets on both sides.
  3. 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.
  4. Remove from skillet and shred with a fork.
  5. In the same skillet, add garlic, corn and kale.
  6. Stir and cook until the kale is wilted.
  7. Add beans and cook until heated through.
  8. Crack 4 eggs into a bowl and whisk.
  9. 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.
  10. To serve - layer rice, corn, kale, and bean mixture, fish, eggs, and avocados.


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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Information per Serving
Serving Size 1 serving
Calories 459
Fat 9 g
Saturated Fat 2 g
Cholesterol 130 mg
Sodium 439 mg
Carbohydrates 73 g
Dietary Fiber 6 g
Protein 22 g