Thank you RiceSelect for sponsoring this recipe post!
You guys know we love enjoying good food as a family. Jeremy and I often cook together, especially if there’s a fryer or grill involved! We plan out our meals each week and gather around the table as a family for dinnertime. Friday night is no exception.
We used to go out often on a Friday night, but with two small kiddos, we would rather enjoy cooking and eating at home. I don’t know about everywhere else, but in Wisconsin, Friday night is Fish Fry night! And while we enjoy a traditional fish fry meal, we like to get creative and make this Rice Stuffed Friday Fish Tacos recipe with all the fixings!
You can pick your favorite white fish to fry up. We usually choose cod or bluegill, but this time we used tilapia. The rice is the other key component and we stock our pantry with RiceSelect products because they are made with the finest ingredients, which you all know is important to me.
RiceSelect only fills their 100% recyclable BPA-free jars with the real thing. Their rice is clean of preservatives, chemicals, and added substances, while also being non-GMO verified. I strive to reduce our household’s overall chemical load, and choosing brands like RiceSelect helps me achieve that goal.
We shake up our fixings often, but some of our go-to toppings are chopped up sweet red peppers, slaw or purple cabbage marinated in cilantro-lime aioli, green onions, avocado, shredded cheese, cherry tomatoes, cilantro, and a squeeze of lime. We like to dress our tacos with green sauce, salsa, or creamy hot sauce and a dollop of sour cream.
Corn on the cob dipped in melted butter and sprinkled with salt, pepper, and paprika is a delicious side to pair with the Rice Stuffed Friday Fish Tacos.
Rice Stuffed Friday Fish Tacos Ingredients
Fish Tacos
- 1lb Tilapia (or your favorite white fish)
- ½ cup Seafood Breading Mix
- Vegetable Oil (enough to fill a deep fryer 1/3 full)
- 1 package Taco Flour Tortillas
- 1 cup uncooked RiceSelect Royal Blend rice (makes ~2 ¾ cups of cooked rice)
Toppings
- Sweet Red Pepper chopped
- Avocado sliced
- Purple Cabbage (marinated in cilantro-lime aioli)
- Green Onions chopped
- Shredded Cheese
- Cherry Tomatoes chopped
- Jalapenos sliced
- Cilantro chopped
- Fresh Lime squeezed
- Sour Cream
- Your favorite Taco Sauce (salsa, green sauce, or creamy hot sauce)
Rice Stuffed Friday Fish Tacos Instructions
First, get your rice started. Follow the instructions on the RiceSelect container to cook the Royal Blend rice in a saucepan or use a rice cooker; whichever method you prefer.
Then, fill your deep fryer 1/3 full with oil and heat the oil. You can also pan fry your fish if you don’t have a deep fryer.
While the oil is heating, prepare your toppings. Dress the red cabbage in cilantro-lime aioli. (We make our own aioli or buy it from the store for convenience.) Chop the sweet red pepper, green onions, cherry tomatoes, and cilantro. Slice your avocado, jalapenos, and limes. Set out shredded cheese, sour cream, and preferred taco sauces and salsas.
Preheat oven to 350 F to warm up the flour tortillas.
Chop your fish into 2-3 inch chunks. Pour your seafood breading mix into a bowl and roll fish until evenly coated. Fry a few fish pieces at a time until golden brown. Drain and pat on paper towel.
Heat your flour tortillas for a few minutes in the oven. Remove and start stuffing your tacos. I like to start with a big scoop of RiceSelect Royal Blend rice, fried fish, and then everything else on top of that.
Optional: A delicious side option is corn on the cob. Dress with melted butter, salt, pepper, and paprika. We also like chips and salsa as a side with our Rice Stuffed Friday Fish Tacos.
Finally, eat and enjoy these tasty Rice Stuffed Friday Fish Tacos. We love shaking things up from a traditional fish fry on a Friday night with this yummy recipe. Enjoy!
Grab your RiceSelect Royal Blend ® here.
Rice Stuffed Friday Fish Tacos Recipe
Ingredients
- FISH TACOS
- 1lb Tilapia (or your favorite white fish)
- ½ cup Seafood Breading Mix
- Vegetable Oil (enough to fill a deep fryer 1/3 full)
- 1 package Taco Flour Tortillas
- 1 cup uncooked RiceSelect Royal Blend rice (makes ~2 ¾ cups of cooked rice)
- TOPPINGS
- Sweet Red Pepper chopped
- Avocado sliced
- Purple Cabbage (marinated in cilantro-lime aioli)
- Green Onions chopped
- Shredded Cheese
- Cherry Tomatoes chopped
- Jalapenos sliced
- Cilantro chopped
- Fresh Lime squeezed
- Sour Cream
- Your favorite Taco Sauce (salsa, green sauce, or creamy hot sauce)
Instructions
First, get your rice started. Follow the instructions on the RiceSelect container to cook the Royal Blend rice in a saucepan or use a rice cooker; whichever method you prefer.
Then, fill your deep fryer 1/3 full with oil and heat the oil. You can also pan fry your fish if you don’t have a deep fryer.
While the oil is heating, prepare your toppings. Dress the red cabbage in cilantro-lime aioli. (We make our own aioli or buy it from the store for convenience.) Chop the sweet red pepper, green onions, cherry tomatoes, and cilantro. Slice your avocado, jalapenos, and limes. Set out shredded cheese, sour cream, and preferred taco sauces and salsas.
Preheat oven to 350 F to warm up the flour tortillas.
Chop your fish into 2-3 inch chunks. Pour your seafood breading mix into a bowl and roll fish until evenly coated. Fry a few fish pieces at a time until golden brown. Drain and pat on paper towel.
Heat your flour tortillas for a few minutes in the oven. Remove and start stuffing your tacos. I like to start with a big scoop of RiceSelect Royal Blend rice, fried fish, and then everything else on top of that.
Optional: A delicious side option is corn on the cob. Dress with melted butter, salt, pepper, and paprika. We also like chips and salsa as a side with our Rice Stuffed Friday Fish Tacos.
Finally, eat and enjoy these tasty Rice Stuffed Friday Fish Tacos. We love shaking things up from a traditional fish fry on a Friday night with this yummy recipe. Enjoy!
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