Make the slaw. Shred the cabbage. Whisk together the sour cream and lime juice, season to taste and toss with the cabbage. Set aside until ready to serve.
Cook the rice according to packet instructions. When it's cooked stir through the kidney beans.
Make the fish. Whisk together the flour, cumin, coriander and chilli powder with plenty of salt and pepper. Heat a drizzle of oil in a frying pan over a medium high heat. Dredge the fish pieces in the flour mixture and fry in the hot oil until cooked, about 3 minutes.
Assemble the bowls. Make the taco bowls by adding a scoop of rice to a bowl, top with some of the fish, slaw and any toppings you like!
Nutrition information is an estimate and will vary depending on the exact ingredients used.