Rainforest Tilapia Burrito Bowls

Recipe

Main Dish
Rainforest Tilapia Burrito Bowls

Primary Media

User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings
10min
Prep
25min
Total

Recipe Wellness Badges

Author

Save Options

Description

Delicious, flaky tilapia is so versatile. Just a little citrus and herbs is all you need.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 c.Hy-Vee instant white rice
1avocado, seeded, pitted, and chopped
1mango, seeded, pitted, and chopped
¼ c.red onion, chopped
2 tbsp.cilantro, finely chopped, plus additional for garnish
½ tsp.fresh lime zest
3 tbsp.fresh lime juice, divided
2Hy-Vee fresh RainForest tilapia fillets, halved, about 1 lb.
3 tbsp.Gustare Vita olive oil, divided
½ tsp.Hy-Vee salt
¼ tsp.Hy-Vee cayenne pepper
4fresh pineapple slices, cut in half
4Hy-Vee frozen super sweet mini corn on the cob, thawed
2 c.Hy-Vee organic 50/50 blend salad mix
Fresh limes, cut into wedges, for garnish

Things To Grab

  • Medium bowl
  • Paper towels
  • Large nonstick grill pan
  • Meat thermometer
  • Serving bowls

Directions

  1. Cook rice according to package directions; set aside.

  2. For mango-avocado salsa, combine avocado, mango, red onion, 2 tablespoons cilantro, lime zest, and 1 tablespoon lime juice in a medium bowl; set aside.

  3. Rinse fish; pat dry with paper towels. Combine remaining 2 tablespoons lime juice and 1 tablespoon oil; drizzle over fillets. Sprinkle with salt and cayenne pepper.

  4. Heat 1 tablespoon oil in a large nonstick grill pan over medium-low heat. Place fish in grill pan. Cook 8 to 10 minutes or until fish flakes when tested with a fork (145 degrees), turning once. Remove fish from grill pan; keep warm.

  5. Heat remaining 1 tablespoon oil in grill pan over medium-high heat. Place pineapple slices and corn cobs in pan. Cook 6 to 8 minutes or until lightly browned with grill marks, turning occasionally. Remove from heat. Cut corn off cobs.

  6. To assemble, add 1/2 cup rice to each bowl. Arrange salad mix, pineapple slices, corn, and fish on top. Top with mango-avocado salsa. Garnish with lime wedges and additional cilantro, if desired.

Nutrition facts

Servings

630 Calories per serving

Amounts Per Serving

  • Total Fat: 21g
  • Cholesterol: 55mg
  • Sodium: 370mg
  • Total Carbohydrates: 82g
  • Protein: 31g

Daily Values

0%
Vitamin A 40%
0%
Vitamin C 120%
0%
Iron 25%
0%
Calcium 6%

Recipe Source:

Monthly ad from April, 2018