RECIPE

Lime Chili Fish Tacos

Name: Lime Chili Fish Tacos
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 pouches (each 240g) of BEN’S ORIGINAL™ SPICY STYLE Green Sriracha Flavour; 2 Cod fillets; 2 tsp (10mL) Chili powder; ½ tsp (2mL) Garlic powder; 2 tsp (10mL) Canola oil; 1 Lime, quartered; 12 Taco shells; 2 cups (500mL) Sliced red cabbage; 3/4 cup (185mL) Pico de Gallo; 3/4 cup (185mL) Fresh cilantro leaves; 3/4 cup (185mL) Mashed avocado

TIME

20 min

INGREDIENTS

11 items

MAKES

4 servings

Whether they’re served in soft or hard shells, Lime Chili Fish Tacos are the perfect meal for bringing people together. Get creative with the ingredients but start with a tasty cod base and BEN’S ORIGINAL™ SPICY STYLE Green Sriracha Flavour rice.

2 pouches (each 240g) of BEN’S ORIGINAL™ SPICY STYLE Green Sriracha Flavour
2 Cod fillets
2 tsp (10mL) Chili powder
½ tsp (2mL) Garlic powder
2 tsp (10mL) Canola oil
1 Lime, quartered
12 Taco shells
2 cups (500mL) Sliced red cabbage
3/4 cup (185mL) Pico de Gallo
3/4 cup (185mL) Fresh cilantro leaves
3/4 cup (185mL) Mashed avocado

1
Rub cod fillets with chili powder and garlic powder until well coated.
2
Heat oil in non-stick skillet over medium-high heat. Add add fillets and cook for 5 minutes per side or until fish flakes apart. Squeeze a lime quarter over each fillet. Break fillets into smaller pieces.
3
Heat BEN’S ORIGINAL™ SPICY STYLE Green Sriracha Flavour according to package directions.
4
To serve tacos: On each taco shell, layer 1/3 cup/85 mL BEN’S ORIGINAL™ Spicy Style Green Sriracha Flavour rice, about 2 tbsp/30 mL lime chili cod, 3 tbsp/45 mL red cabbage and 1 tbsp/15 mL each Pico de Gallo, cilantro and avocado. Enjoy!