{"id":17448,"date":"2014-08-12T23:08:25","date_gmt":"2014-08-12T23:08:25","guid":{"rendered":""},"modified":"2025-10-15T01:10:50","modified_gmt":"2025-10-15T01:10:50","slug":"marisa-sung-s-healthy-fish-tacos-and-rice","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17448","title":{"rendered":"Marisa Sung’s Healthy Fish Tacos and Rice"},"content":{"rendered":"

INGREDIENTS:<\/strong>
\n 2 cups water
\n 1 tablespoon smart butter
\n 1 1\/2 tablespoons fresh cilantro, coarsely chopped
\n 4 white fish fillets (tilapia, snapper, basa), 1 1\/2 lb; thawed
\n Juice of 1 lime, divided
\n 1\/2 teaspoon adobo seasoning (Spanish seasoned salt)
\n 1 cup brown rice
\n 1 1\/3 cups shredded cabbage
\n 4 (10-inch) spinach tortillas
\n 1\/4 cup Deli artichoke and spinach dip
\n 1\/4 cup mild salsa
\n 1\/4 cup sliced black olives <\/p>\n

STEPS:<\/strong>
\n\u2022Preheat 2-sided tabletop grill.
\n\u2022Place water and butter in medium saucepan; cover and bring to a boil on high for rice.
\n\u2022Chop cilantro (leaves only).
\n\u2022Check fish for bones; cut fish lengthwise into 1-inch-wide strips.<\/p>\n

1.Squeeze juice of one-half lime (1\/2 tablespoon) over fish; sprinkle both sides of fish with adobo. Let stand 10 minutes to marinate.
\n2.Stir rice into boiling water, cover, and reduce heat to low; simmer 20\u201325 minutes or until water is absorbed (do not stir).
\n3.Place cabbage and cilantro in medium bowl. Squeeze juice of remaining one-half lime (1\/2 tablespoon) over cabbage; stir to coat and set aside.
\n4.Place fish on grill; close lid and cook 3\u20134 minutes until fish is 145\u00b0F (or flesh separates easily).
\n5.Heat tortillas in microwave following package instructions.
\n6.Spread 1 tablespoon artichoke dip over each tortilla. Add fish strips down center; top with cabbage mixture, salsa, and olives. Fold lower edge of tortilla up over filling, fold right side over, and then roll tightly. Fluff rice with fork and serve.<\/p>\n

TANGO<\/strong>
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