While #TacoTuesday seems to be an ongoing trend on social media, the truth is, taco night is usually Saturday in our house. I’ve been making and eating homemade tacos on Saturday nights for most of my life, and if my husband and I are home on Saturday for dinner, we’re almost always going to be making tacos.
But, come Tuesday, I sometimes see my social media feeds filled with delicious-looking tacos, and I feel a bit left out. So, I’ve started add a second taco-inspired-but-not-quite-tacos meal to our weekly schedule, usually something along the lines of taco bowls.
These Fish Taco Bowls with Sweet Potato Rice are a new favorite around here. First, I make sweet potato “rice” by spiralizing a sweet potato and then blitzing it in the food processor to make rice-like bits. The rice is topped with beans (usually black or pinto beans), a fresh tropical salsa made with mango, tomatoes and cilantro, and some luscious slices of avocado.
To easily make these bowls even more filling, The Saucy Fish Co. products are a great option. If you love ordering perfectly sauced fish in restaurants but are a bit intimidated by making it at home, The Saucy Fish Co. is here to help you make fish without the fuss. Each package contains beautiful cuts of fish and a sauce sachet that allows you to make fish that looks good, cooks good and tastes great, with no bones and no mess. The Herb Crusted Atlantic Salmon with Lemon Butter Sauce worked out great for my Fish Taco Bowls, but there are lots of other fish varieties and flavor profiles to choose from, too.
The Saucy Fish Co. products can be found at all Meijer stores, not in the frozen seafood case but in end-caps – ask at the Seafood counter where to find it in the store if needed. For more information on The Saucy Fish Co., be sure to visit their website and connect with them on Twitter and Instagram.
Fish Taco Bowls with Sweet Potato Rice
A colorful, healthful weeknight meal with fresh, bold flavors!
For the Tropical Salsa:
- 1 mango, peeled, pitted and chopped
- 1/2 jalapeño pepper, finely chopped
- Juice of 1/2 lime
- 1/4 medium red onion, chopped
- 1/2 cup chopped cilantro leaves
- 1/2 cup grape tomatoes, quartered
For the Fish Taco Bowls:
- 1 package (9.5 ounces) The Saucy Fish Co. Herb Crusted Atlantic Salmon with Lemon Butter Sauce
- 1 large sweet potato, peeled
- 1 tablespoon olive oil
- Kosher salt and ground black pepper
- 1 avocado, peeled, pitted and sliced
- 1 cup black beans, rinsed and drained
- Lime wedges, for serving (optional)
- Make the Tropical Salsa: In medium bowl, stir together mango, jalapeño, lime juice, onion, cilantro and tomatoes.
- Make the Fish Taco Bowls: Prepare fish and sauce according to package directions.
- Meanwhile, spiralize sweet potato using the linguine or spaghetti blade on a spiralizer. Place sweet potato noodles in food processor fitted with knife blade attachment and pulse until sweet potato is chopped into rice-shaped bits.
- Heat oil in large nonstick skillet over medium heat. Add sweet potato rice and season with salt and pepper. Cook 3 minutes, stirring frequently. Add 1/2 cup water and cook 4 minutes longer or until most liquid has evaporated and rice is tender, stirring occasionally.
- To serve, divide sweet potato rice between bowls and top with avocado, beans, Tropical Salsa and fish and sauce. Serve with lime wedges if desired.
Sweet Potato Rice adapted from Inspiralized.
Disclosure: This was a sponsored post written by me on behalf of The Saucy Fish Co. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.