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Fish Taco Bowl with Rice & Slaw

This easy fish taco bowl is spicy, healthy and so simple to make. Add all your favourite toppings from fresh avocado to crunchy cabbage slaw.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 471kcal
Author Amy Fulwood

Ingredients

  • 250 g Rice I like basmati
  • 1 400g tin Kidney Beans drained and rinsed
  • 500 g Firm White Fish I used cod, cut into bite sized pieces
  • 60 g Plain Flour
  • 1/2 tsp Cumin
  • 1 tsp Chilli Powder
  • 1/2 tsp Ground Coriander
  • Salt and Pepper
  • Avocado, Lime Wedges, Coriander, Chilli Sauce, Chilli Flakes to serve

For the Slaw

  • 1/2 Red Cabbage shredded (I used a mandolin)
  • 4 tbsp Sour Cream
  • 2 Limes juiced

Instructions

  • 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!

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 471kcal | Carbohydrates: 73g | Protein: 33g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 118mg | Potassium: 784mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1460IU | Vitamin C: 70mg | Calcium: 101mg | Iron: 3.2mg