Pan-Seared Fish & Spanish Rice Tacos

Add your cod filets to a large bowl and thoroughly coat in the oil before mixing in the salt, cumin powder, and paprika. Marinate covered in your refrigerator for at least 15 minutes or up to overnight.

While the fish marinates, thinly slice the purple cabbage.

Heat a large skillet over medium-high heat and add enough oil to coat the entire pan. Add the fish to the skillet and cook the fish for 3–4 minutes on each side, or until fully cooked through.

Prepare the Minute Rice Spanish Rice Cups according to the package instructions while the fish cooks.

To assemble the tacos, start by adding your cabbage and rice as your base layer. Add your fish followed by your favorite garnishes and finish them off with a healthy squeeze of lime. I hope you enjoy!