Mexi Cali Nacho Crusted Pollock + Brown Rice Bowl

Mexi Cali Nacho Crusted Pollock + Brown Rice Bowl

  • Pollock
  • K–12
  • Lunch
  • Flavor Profile: Mexican
  • Complexity: Easy
  • Dietary Concerns:

Ingredients

Yield: 20 Servings
  • 80 each
    Nacho Crusted Pollock Sticks
  • 10 cups
    Brown Rice, fully cooked and reserved warm
  • 5 cups
    Canned Black Beans, drained
  • 5 cups
    Roasted Corn, frozen and drained
  • 5 cups
    Shredded Mexican Cheese
  • 5 cups
    Shredded Iceberg Lettuce
  • 5 cups
    Prepared Salsa

Directions

Prepare the Nacho Encrusted Pollock Sticks according to the package instructions. In a large stock pot gently heat the black beans and roasted corn for serving. For plating, add approximately ½ cup of fully cooked brown rice to the center of a small serving bowl. Around the edge of the bowl arrange ½ cup of the black bean and corn mixture along with ¼ cup of Mexican cheese, iceberg lettuce and salsa. Top the Mexi-Cali bowl with four nacho encrusted sticks and serve.

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