Fish Taco Bowl

  • 24 Feb - 02 Mar, 2018
  • Mag The Weekly
  • Cookery


· 2tsp chilli powder

· 2tsp cumin

· Cayenne pepper to taste

· 1 pinch of garlic powder

· 3-4 cod or other white fish fillets

· Salt and ground black pepper to taste

· Olive oil

· 1 red onion, chopped

· 1 red bell pepper, chopped

· 1 cup frozen corn thawed, or fresh corn cut off the cob

· 1x15oz. can of black beans, rinsed and drained

· 2 cups cooked brown rice

· Avocado, coriander, lime for garnish


In a small bowl, combine chilli powder, cumin, cayenne pepper and garlic powder. Sprinkle evenly along with salt and pepper to taste over both sides of the fish. Heat a drizzle of olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, undisturbed, for several minutes per side. Check the middle of the fish for doneness. It should flake easily and be opaque throughout. Remove fish from the pan and set aside. If necessary, add another drizzle of olive oil to the pan and add onion, pepper and corn. Cook over medium-high heat, stirring occasionally, until crisp and tender, for about seven minutes. Add black beans and heat through. To serve, layer rice, bean mixture and fish in a bowl and top with avocado, coriander and lime juice, if desired.