Fish-Taco Bowl

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

INGREDIENTS

• 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

PREPARATION

1. 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.

2. 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.

3. Remove from skillet and shred with a fork.

4. In the same skillet, add garlic, corn and kale.

5. Stir and cook until the kale is wilted.

6. Add beans and cook until heated through.

7. Crack 4 eggs into a bowl and whisk.

8. 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.

9. To serve, layer rice, corn, kale, and bean mixture, fish, eggs, and avocados.

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