Blackened Fish & Black Bean Rice Bowls
with Creamy Mango Slaw
Cooking time
25 minutes
Servings
2/4
Calories
1500 /serving
Beans and rice, rice and beans… this winning combo lays down a base for many a hearty meal. Meanwhile, smoky blackened spices play off the sweet fruitiness of a mango and cabbage slaw spritzed with lime. Bonus: only one thing to cut!
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 150g Shredded cabbage
- 1 Mango
- 398ml Black beans (canned)
- 160g White rice
- 30ml Mayonnaise
- 7g Honey
- 4g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
- 30ml Lime juice
Contains: Eggs • Tilapia
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
Total Fat
86 g
Saturated Fat
9 g
Sodium
1100 mg
Total Carb
127 g
Sugars
27 g
Protein
49 g
Fibre
19 g
Preparation
Cook the rice
- Drain and rinse the black beans.
- In a medium pot, combine the rice, black beans, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Make the slaw
- Meanwhile, peel and pit the mango; medium-dice.
- In a medium bowl, combine the cabbage, mango, mayo, lime juice (start with ½), honey and S&P.
Cook the tilapia
- Pat the tilapia dry; rub with the spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
Plate your dish
- Divide the rice between your bowls.
- Top with the tilapia and slaw. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
