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Publix Aprons Recipes

Grilled Fish Tacos and Rice With Lemon Cinnamon Bites

Total Time - 30 minutes / Makes 4 Servings

Cooking Sequence

  • Preheat grill; prepare tacos through step 2 - 5 minutes
  • Prepare dessert through step 1, then complete tacos; serve - 25 minutes
  • Complete dessert when ready to serve

Grilled Fish Tacos and Rice

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

  • Preheat 2-sided tabletop grill.
  • Place water and butter in medium saucepan; cover and bring to a boil on high for rice.
  • Chop cilantro (leaves only).
  • Check fish for bones; cut fish lengthwise into 1-inch-wide strips.
  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.
  2. Stir rice into boiling water, cover, and reduce heat to low; simmer 20–25 minutes or until water is absorbed (do not stir).
  3. 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.
  4. Place fish on grill; close lid and cook 3–4 minutes until fish is 145°F (or flesh separates easily).
  5. Heat tortillas in microwave following package instructions.
  6. 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.

CALORIES (per 1/4 recipe) 650kcal; FAT 15g; CHOL 170mg; SODIUM 970mg; CARB 73g; FIBER 4g; PROTEIN 50g; VIT A 20%; VIT C 20%; CALC 20%; IRON 35%

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Lemon Cinnamon Bites

1/4 cup sour cream
2 tablespoons lemon curd
16 Bakery cinnamon-sugar raised doughnut holes

  1. Whisk sour cream and lemon curd until smooth. Chill until ready to serve.
  2. Microwave doughnut holes on HIGH 20–30 seconds or just until warm and soft (do not overheat). Drizzle with sauce or use sauce for dipping. Serve.

CALORIES (per 1/4 recipe) 490kcal; FAT 23g; CHOL 35mg; SODIUM 450mg; CARB 54g; FIBER 0g; PROTEIN 4g; VIT A 2%; VIT C 0%; CALC 2%; IRON 8%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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Add to your grocery list 16 cinnamon-sugar raised doughnut holes

Add to your grocery list 1 tbsp butter
Add to your grocery list 4 (10-inch)  flour tortillas
Add to your grocery list 1/4 cup sour cream

Add to your grocery list 1/4 cup artichoke and spinach dip

Dry Grocery
Add to your grocery list 1/2 tsp adobo seasoning (Spanish seasoned salt)
Add to your grocery list 2 tbsp lemon curd
Add to your grocery list 1 cup long grain white rice
Add to your grocery list 1/4 cup sliced black olives

Add to your grocery list 1 1/2 tbsp fresh cilantro
Add to your grocery list 1  lime (juice)
Add to your grocery list 1 1/3 cups shredded cabbage

Add to your grocery list 4 white fish fillets (tilapia, snapper, basa), 1 1/2 lb

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Aprons Advice

  • Complete your meal with fresh salad blend and sliced tomatoes.
  • Fish tacos are often made with deep-fried fish; our recipe is with grilled fish.
  • There are frozen, seasoned fish fillets that can be used for the tacos. If using, omit adobo seasoning, but keep the lime juice.
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Recipe Version seaf0081