Prep Time: 15 minutes
Cooking Time: 15 minutes
Makes 2 servings
Fody's Taco Salmon Bites Rice Bowl
We’re putting a twist on a classic - introducing Fody’s Taco Salmon bites. These delicious bite-size beauties are fresh, zesty and insanely flavorful. It’s time to indulge in the ultimate Mexican feast without paying for it later. Pair this salmon bites recipe with a spicy margarita and enjoy.
PRO TIP: Swap out the salmon for your fave type of fish or serve the recipe in soft flour tortillas.
Fody's Taco Salmon Bites Rice Bowl Ingredients:
- 8 oz. salmon fillet (skin removed or left on)
- 1 Tbsp Fody’s garlic-infused olive oil
- 2 Tbsp Fody’s taco sauce
- 2 cups romaine lettuce, chopped
- 1-2 cups cooked brown rice
- ½ red bell pepper, chopped
- ¼ avocado, sliced
- 2 Tbsp Fody’s salsa verde
- Lime and/or cilantro, to garnish
- Salt + pepper, to taste
Directions for Fody's Taco Salmon Bites Rice Bowl
Using a sharp knife, cut salmon into bite-sized (approx. 1-inch) cubes. If you’d like to remove the skin, do so before cutting into cubes.
Heat olive oil in a pan over medium heat. Add taco sauce to pan and stir.
Add salmon cubes to pan and toss in sauce. Spread cubes out on pan evenly, then allow to cook (undisturbed) for 3-4 mins. Then, flip each cube individually and allow to cook for another 2-3 mins.
Season your salmon bites with salt + pepper, and toss salmon bites for another minute (or until cooked as desired). Remove from heat.
Divide ingredients evenly, plating bowls with chopped romaine, brown rice, bell peppers, salmon bites, and avocado.
Top bowls with salsa verde, cilantro, and a squeeze of lime. Mix and enjoy!
About the Chef
Carrie Walder, MS, RD is a registered dietitian, food blogger, recipe developer, food photographer, and the founder of Walder Wellness, an online resource for home cooks who are passionate about healthy eating, without ever compromising on flavour! Through her simple, whole food-forward recipes, Carrie demonstrates that healthy eating can be accessible, realistic, and delicious.
Carrie's journey with healthy cooking started in 2012, when she struggled with constant digestive issues, a lack of energy, and a sudden bout of acne. In an effort to take control of her health struggles, she spent countless hours teaching herself how to cook more whole foods and found her passion in inspiring others to do the same. In 2014, she packed up her life in Canada and moved to NYC to go back to school to study the field of nutrition!
Carrie holds her Master's of Science in Clinical Nutrition from New York University. She is a registered dietitian in both Canada and the United States. You can find more of Carrie's recipes on her Blog, Instagram, Pinterest, and TikTok.
Her top 5 favourite Fody products: Shallot-Infused Olive Oil, Maple BBQ Sauce, Vegan Bolognese, Mild Salsa and Taco Seasoning.
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