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.
Servings 4 servings
Calories 471kcal
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
- ½ teaspoon Cumin
- 1 teaspoon Chilli Powder
- ½ tsp Ground Coriander
- Salt and Pepper
- Avocado, Lime Wedges, Coriander, Chilli Sauce, Chilli Flakes to serve
For the Slaw
- ½ Red Cabbage shredded (I used a mandolin)
- 4 tablespoon 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