Grilled Fish Tacos and Rice with Lemon Cinnamon Bites

Ingredients

• 1 ½ tablespoons fresh cilantro, coarsely chopped
• 4 white fish fillets (such as tilapia, snapper, or Mahi, thawed (20–24 oz)
• 1 lime, for juice
• ½ teaspoon adobo seasoning (Spanish seasoned salt)
• 2 cups water
• 1 tablespoon butter
• 1 cup long grain white rice
• 1 ⅓ cups shredded cabbage
• 4 (10-inch) flour tortillas
• ¼ cup Deli artichoke and spinach dip
• ¼ cup mild salsa
• ¼ cup sliced black olives

Prep

• Chop cilantro (leaves only). Check fish for bones; cut fish lengthwise into 1-inch-wide strips.

Steps

1. Squeeze juice of ½ lime (½ tablespoon) over fish; sprinkle both sides of fish with adobo. Let stand 10 minutes to marinate.
2. Place water and butter in medium saucepan; cover and bring to a boil on high for rice. Stir rice into boiling water, cover, and reduce heat to low; simmer 20–25 minutes or until water is absorbed (do not stir).
3. Preheat 2-sided tabletop grill. Place cabbage and cilantro in medium bowl. Squeeze juice of remaining ½ lime (½ 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). Heat tortillas in microwave following package instructions.
5. 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.

Ingredients

• ¼ cup sour cream
• 2 tablespoons lemon curd
• 1 (10-oz) bag cinnamon doughnuts (or donut holes)

Steps

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