Name: Better Than Takeout Fish Taco Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: Firm White Fish (500g / 1 ½ lb): Cut into 2cm cubes; Fine Cornmeal (120g / 1 cup); All-Purpose Flour (60g / ½ cup); Smoked Paprika (1 tsp / 5ml); Ground Cumin (½ tsp / 2.5ml); Cayenne Pepper (¼ tsp / 1.25ml); Salt & Black Pepper (to taste); Cold Sparkling Water (150ml / ⅔ cup); Vegetable Oil (enough for 1cm depth); Cooked Basmati Rice (200g / 2 cups, cooled); Canned Black Beans (400g / 15oz, rinsed & drained); Fresh Corn Kernels (200g / 1 cup); Jalapeño (1 small, minced); Cilantro (¼ cup, chopped); Lime Juice (1 ½ limes / ≈45ml); Olive Oil (1 tbsp / 15ml); Honey (½ tsp / 2.5ml); Red Cabbage (200g / 2 cups, shredded); Carrots (100g / 1 cup, shredded); Red Onion (½ small, thinly sliced); Vegan Mayonnaise (100g / 3½ oz); Chipotle Powder (2 tbsp / 30ml); Avocado (½, sliced); Pepitas (2 tbsp / 30ml, toasted)

Description

Enjoy a deconstructed fish taco experience with these flavorful bowls! Crispy fried fish, vibrant veggies, and a zesty chipotle-lime sauce come together for a satisfying and customizable meal.

Ingredients

Firm White Fish (500g / 1 ½ lb): Cut into 2cm cubes
Fine Cornmeal (120g / 1 cup)
All-Purpose Flour (60g / ½ cup)
Smoked Paprika (1 tsp / 5ml)
Ground Cumin (½ tsp / 2.5ml)
Cayenne Pepper (¼ tsp / 1.25ml)
Salt & Black Pepper (to taste)
Cold Sparkling Water (150ml / ⅔ cup)
Vegetable Oil (enough for 1cm depth)
Cooked Basmati Rice (200g / 2 cups, cooled)
Canned Black Beans (400g / 15oz, rinsed & drained)
Fresh Corn Kernels (200g / 1 cup)
Jalapeño (1 small, minced)
Cilantro (¼ cup, chopped)
Lime Juice (1 ½ limes / ≈45ml)
Olive Oil (1 tbsp / 15ml)
Honey (½ tsp / 2.5ml)
Red Cabbage (200g / 2 cups, shredded)
Carrots (100g / 1 cup, shredded)
Red Onion (½ small, thinly sliced)
Vegan Mayonnaise (100g / 3½ oz)
Chipotle Powder (2 tbsp / 30ml)
Avocado (½, sliced)
Pepitas (2 tbsp / 30ml, toasted)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Fish: Season fish cubes with spices.
Make Batter: Whisk cornmeal, flour, and sparkling water.
Heat Oil: Heat oil to 180°C (350°F).
Fry Fish: Coat fish in batter and fry until golden.
Drain Fish: Place fried fish on a wire rack.
Cook Rice: Cook and cool basmati rice.
Warm Beans: Warm black beans with salt.
Make Salsa: Combine corn, jalapeño, cilantro, lime juice, and oil.
Make Slaw: Toss cabbage, carrots, onion, lime juice, and honey.
Make Mayo: Whisk mayo, lime juice, and chipotle powder.
Assemble Bowls: Layer rice, beans, salsa, slaw, and fish.
Garnish & Serve: Drizzle with mayo and garnish.

Notes

Using cold sparkling water creates a lighter, crispier batter. Cooling the rice prevents a soggy bowl. Adjust spice levels to your preference.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 650 kcal
Sugar: 15 g
Sodium: 500 mg
Fat: 30 g
Saturated Fat: 5 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 10 g
Protein: 25 g
Cholesterol: 0 mg