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This fish taco bowl is loaded with juicy baked swai, nutty brown rice, black beans, corn and greens. Topped with cheddar cheese, this is a simple and satisfying meal that makes for a fresh dinner.

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Nutritional facts

Protein

45g

Carbs

61g

Calories

660

Fat

28g

Ingredients

Canola and Olive Oil BlendCanned Black BeansPlum TomatoCajun SpiceCuminSpinachOnion PowderGarlic PowderBlack PepperMild Cheddar CheeseCornTomato PasteSour CreamSwaiKosher SaltLime JuiceBrown RiceCayenne PowderItalian Parsley

Reviews

4.4

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Based on 3376 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Aine Aldrich · 02/08/25

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About Kristy Flores

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Chicago-born, Chef Kristy’s passion for food and cooking started at a very early age. She began working in New York restaurants, hotels, and private kitchens after completing her degree in Food Science and Nutrition with an emphasis in culinary arts from the University of Missouri. Prior to her move to the Big Apple, Chef Kristy experienced living in the North and South of Italy where she trained in one of Florence’s best seafood restaurants. While Italian cuisine is certainly her passion, she also enjoys pulling from her Latino heritage to create new dishes and bring new flavors to her cooking. Additionally, Chef Kristy focuses on creating new and exciting dishes that are not only healthy for a variety of diets, but also constitute as restaurant quality meals.

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