How I get My Kids to Eat Fish: Mexican Tilapia Rice Bowl
I have recently redone the way that I meal plan. I know that my ever-experimenting heart wouldn’t be okay with making the same seven meals (or four meals, with leftovers) every single week, but I knew that I needed some more structure in my meal planning than what I had (which was nothing!). And so I came up with a plan based on proteins: Mondays – Fish, Tuesdays/Wednesdays – Chicken (or Beef), Thursdays/Fridays – Beef (or Chicken, the flip of Tues), Saturdays/Sundays – Vegetarian. This Mexican Tilapia Rice Bowl is one of favorite Monday meals.
The one thing I really appreciate about our Monday meals is that not only are we getting some good protein and healthy fat by eating fish, but cooking fish is also very fast. Thawing fish is fast, too, which is great, because 9 times out of 10, I forget to pull the fish out of the freezer until it’s nearly dinner time.
And one thing I really appreciate about this meal is that it’s super easy to throw together. I was originally inspired by this recipe, but I quickly switched to just using taco seasoning that I already had on hand. It eliminates a step and still turns out tasty. And you can put whatever you want in this rice bowl. My bowl (okay, it’s a plate) features black beans, corn (off the cob, but only because we had some leftover), cheese, and sour cream. I have added on other days diced tomato, salsa, avocado, and guacamole. It really depends on what I have in the house.
But basically, anything you like on a taco, add it on here. And enjoy it with fish! My boys love just about anything Mexican, Elliot in particular, so they both really enjoy this meal. As do I!
(Bonus: this is a great meal to share if you are serving someone eating gluten-free!)
Mexican Tilapia Rice Bowl
4 4-oz Tilapia fillets
1-2 tbsp of taco seasoning (I make my own from this recipe)
1 cup of uncooked rice, cooked according to directions (use brown or white)
1 can of black beans, warmed
3/4 cup corn
3/4 cup cheese
any additional toppings (~ 3/4 cup each)
1. Pat fish dry and liberally sprinkle the taco seasoning all over the fish, both sides.
2. Fry in a little bit of olive oil until cooked through. Don’t worry about it breaking up or flaking. You want it flaked in the end. (I usually butcher the flipping and then just chop it all up in the pan.)
3. Assemble your rice bowl as you would like. I started with rice, then beans, corn, cheese, then fish, then top with sour cream.
How do you get your kids to eat fish?