Fish Tacos with Multi-Grain Rice and Sriracha Mayo

Whether you’re looking for recipes for Taco Tuesday, Cinco de Mayo, or just a quick and healthy meal, our sponsor Minute® Rice helps get dinner on the table fast. These fish tacos with multi-grain rice, sriracha mayo, and a Mexican street salad are sure to please. You can make your own tortillas or take help from the store.

Minute® Multi-Grain Medley

Minute® Multi-Grain Medley is the latest product from Minute® Rice. It has long grain brown rice, Thai red rice, wild rice, and quinoa. It’s ready in just 10 minutes. The Minute® Multi-Grain Medley comes in pre-portioned bags, which makes it easy to prep and ensures a nice mix of grains.

Cook it in chicken stock instead of water for a great side dish that pairs well with a grilled chicken salad.

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Fish Tacos with Multi-Grain Rice and Sriracha Mayo

Fish tacos are quick meal to assemble. Use quick cooking Minute® Rice and your meal is ready  to hit the table as soon as your fish is cooked. The only extra prep involved that can be time consuming is thawing your fish. Follow the directions on the package. Your fish may need to be placed in the refrigerator the night before. Or you can thaw the fish in a bowl of water.

If you make your own tortillas, know that corn tortillas are quicker to make than flour tortillas. (Making them homemade is definitely worth the effort.) We used homemade corn tortillas for today’s recipe.

Ingredients

• Tortillas – buy from the store, or make your own corn tortillas or flour tortillas (recipe from my husband)
• Fish (we used cod) – you’ll want 1-2 pieces per person
• Olive oil
• Minute® Multi-Grain Medley
• Mexican Street Salad (recipe from Jamie Oliver) or whatever slaw you prefer – this one has cabbage, radishes, carrots, cilantro, chiles, onion, lime, salt, and olive oil
• Sriracha mayo – combine mayo with sriracha until it’s at the spice level you like
• Extra limes to serve at the table

Directions

1. Cook the Minute® Multi-Grain Medley according to the package directions.
2. Make the Mexican Street Salad. I use a food processor to make quick work of shredding all of the vegetables.
3. Preheat a skillet on medium with a little olive oil. Make sure your cod is fairly dry before adding to the pan.
4. Cook the cod about 3-4 minutes on each side – until the internal temperature reaches 145°F or until the flesh is opaque and separates easily with a fork.
5. Make the sriracha mayo by combining mayo and sriracha (so easy). I start with about 2 tablespoons of mayo and add sriracha until its spicy enough for me.
6. Assemble your tacos and enjoy!

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Disclosure: This is a sponsored post written by me on behalf of Minute® Rice.