3 great ways with TACO SPICE MIX

THE FAMILY WILL LOVE THESE MEXICAN INSPIRED DINNERS!

Fish with Mexican Rice and Beans

SERVES 4

PREP & COOK 25 MINS 

• 30g sachet taco spice mix
• 4 x 200g thin, boneless, skinless white fish fillets
• 450g packet microwavable basmati rice
• 400g can black beans, drained, rinsed
• 100g baby spinach leaves
• 2 Roma tomatoes, cut into wedges
• 1 small red onion, finely chopped
• ½ cup fresh coriander leaves, loosely packed
• Lime wedges, to serve 

1 Sprinkle 1 tblsp of the spice mix over both sides of fish fillets.

2 Heat an oiled, large, nonstick frying pan over a medium to high heat. Add fish. Cook, for about 4 minutes on each side, or until cooked through. Remove.

3 Meanwhile, crumble rice in a bowl into separate grains.

4 Heat an oiled, separate, large, non-stick frying pan over a medium to high heat. Add rice and remaining spice mix. Cook, stirring for 3 minutes. Add ¹/³ cup water. Cook, stirring for a further 3 minutes, or until rice softens and water is absorbed.