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Mexi Cali Bowl With Nacho Crusted Fish Sticks

Serves: 10
Prep time: 15 minutes
Cook time: 12-18 minutes
Ingredients
Preparation
  • 40 ea Pollock Nacho Encrusted Sticks
  • 5 cup Brown Rice, fully cooked
  • 2 1/2 cup Fire Roasted Corn, thawed
  • 2 1/2 cup Black Beans, fully drained
  • 2 1/2 cup Purple Cabbage
  • 5 cup Iceberg Lettuce, shredded
  • 10 oz Salsa, preferred brand
  1. Prepare the Nacho Encrusted Fish Sticks according to their package instructions. COOKING INSTRUCTIONS FROM FROZEN: TO BAKE: Place frozen sticks on a lightly oiled baking pan. CONVECTION OVEN: Preheat oven to 400°F and bake for 12-14 minutes. CONVENTIONAL OVEN: Preheat oven to 425°F and bake for 16-18 minutes. NOTE: COOK TO AN INTERNAL TEMPERATURE OF 155°F MINIMUM.
  2. While the fish sticks cook warm the corn and black beans in medium sized pots over a medium setting.
  3. To plate, serve 1/2 cup of fully cooked brown rice in the center of 10 bowls. Arrange 1/4 cup of black beans, corn and purple cabbage around the brown rice, followed by 1/2 cup of shredded iceberg lettuce.
  4. Top the Mexi Cali Bowls with 4 fully cooked Nacho Encrusted Fish Sticks and serve with a 1 oz ramekin of prepared salsa on the side.

1/20 LB Oven Ready Whole Grain Nacho Encrusted Alaska Pollock Sticks 1 OZ, CN, MSC