I don’t think I’d be exaggerating if I said this was one of my most eaten meals of the warm seasons (second only to pasta probably because pasta is a life staple). As soon as the weather gets a tiny bit warm, the first idea that comes to mind is fish tacos!

Baking the fish makes this preparation simple and fool-proof in my opinion. I love how versatile and flavorful this recipe is. You can add your fave fruit salsa like mango or pineapple for a sweet twist. Or add more hot peppers, swap out the fish for something more rich and indulgent like salmon or tuna, just be playful and make it your own!

And now that you know that scallion rice exists, you will never make plain white or brown rice again! Seriously you can apply the scallion rice technique everywhere. It’s the Overseasoned way :)

Serves: 4
Prep time: 20 min
Total time: 40 min

You’ll need:
1.5 lb white, flaky fish (like cod, hake, halibut, sole, mahi mahi, etc.)
12 flour or corn tortillas
1 jalapeño pepper
1 yellow bell pepper
1 small red onion
1/2 lime, juiced
1/2 lime, cut into wedges for garnish
1/3 cup olive oil or vegetable oil
1/2 teaspoon ground chipotle pepper
½ teaspoon garlic powder
1 teaspoon cilantro (dried or fresh)

For the rice:
1 cup long grain white rice
2 cups water
6 scallions, thinly sliced
⅔ cup packed cilantro
2 tablespoons olive oil
Salt + pepper

Let’s do it!

  • To make the rice, in a large saucepan, heat olive oil over medium heat. Add scallions and cook, stirring occasionally until fragrant 3- 5 minutes.

  • Stir in the rice and water, season with salt + pepper and bring to a boil. Once it comes to a boil, cover and reduce heat to a very low simmer. Cook until rice is tender and has absorbed all of the liquid, about 20 minutes. Then remove from heat and let stand, covered for 10 minutes more. Fluff with a fork and fold in the cilantro when you’re ready to serve.

  • To make the fish, place the filets of fish in a medium sized casserole dish. Whisk together the oil, lime juice, half of the jalapeño (chopped finely), chipotle powder, garlic powder, cilantro and salt and pepper to taste.

  • Pour the mixture over the fish and let it marinate for 10 -15 minutes. Careful not to let this marinate for too long because the acidity from the marinade can break the fish down over time and make it mushy.

  • In the meantime, sauté the yellow pepper, rest of the jalapeño pepper and half of the red onion over medium high heat until soft.

  • Bake the fish at 425 degrees for 14 - 16 minutes or until the fish flakes easily when pronged with a fork.

  • Warm the tortillas in the microwave or a skillet before serving.

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