Do you ever just need to eat a colourful meal?! You know the ones I mean… something with red, yellow, green and red in it! Something fresh and full of zing! Like, bring me the fresh stuff now! Yeah….me too!
I put this one together on exactly one of those days. Intensely inspired by stunning images on good old pinterest and a recent visit to the Village Cantina, Yarraville with my mothers group. This is a really quick meal to make and great for a work night or a warm evening. Most of the work is in the chopping. I strongly suggest consuming it with a deliciously chilled beer too.
Fish Taco Bowls
2 Firm White Fillets
2 Tsp Taco Seasoning
1 Avocado, cubed
1 Tomato, cubed
1 Corn Cob, kernels removed
1/2 Red Capsicum, cubed finely
1/2 Can Black beans
1/2 Small Red Onion, cubed finely
1 Bunch Coriander, roughly chopped
1 Tbl Sherry Vinegar
2 Tbl Sour Cream
Rice to serve
Cut the fish into pieces and sprinkle with taco seasoning. Steam for 10 minutes or until the fish turns white.
In a pan, grill the corn kernels with a little olive oil until they change colour and are cooked through. Set aside. In a small bowl mix the chopped tomato, red capsicum, black beans, red onion and corn with half of the coriander. Mix until the colours mingle, then dress with sherry vinegar, the juice of half a lime and some olive oil.
Serve a portion of rice, layer with the salsa, then fish and place avocado on the side. Sprinkle with remaining coriander to you liking and serve.
I used frozen Basa fillets for my dish hence the cooking time on the fish. You might need to use you own judgement there as depending on the thickness of the fish and weather it is fresh or frozen will impact on the cooking times. You can easily switch the fish for grilled chicken, beef, tofu or even prawns too if you want to change things up. Ohh! And if you’re into hot sauce – drag your fav bottle out of the cupboard and spice it up!