Fish Nacho Bowl December 3, 2019
Ready in less than 20 minutes, this fish nacho bowl is perfect for busy school nights. You can also serve the fish and salad in corn tortillas for a twist. Check out the original recipe here.
INGREDIENTS
- 500g white fish fillets cut into 4-5cm pieces
- 2-3 teaspoons gluten-free chipotle seasoning or Mexican chilli powder, to taste
- 1 tablespoon extra virgin olive oil
- 400g red cabbage
- 425g can black beans, rinsed, drained
- 3 green shallots, thinly sliced
- 1 tablespoon Greek-style yogurt
- 1 small avocado, chopped
- 1/3 cup fresh coriander leaves, chopped, plus extra leaves, to serve
- 50g gluten-free corn chips
- 1 large lime, rind finely grated, juiced, plus extra lime wedges, to serve
METHOD
- Combine the fish, chipotle seasoning or chilli powder and 2 tsp oil in a bowl. Season.
- Shred the cabbage in a food processor fitted with the slicing attachment. Transfer to a large bowl with the black beans, tomato, 2 shallots, yogurt, lime rind, 2 tbs lime juice and the remaining oil. Season. Toss well to combine.
- Heat a large non-stick frying pan over high heat. Cook the fish, turning, for 4 minutes or until just cooked through. Transfer to a plate.
- Meanwhile, combine the avocado, coriander, remaining shallot and 1 tbs remaining lime juice in a small bowl. Season.
- Divide the cabbage mixture, fish, guacamole and corn chips among serving bowls. Sprinkle with extra coriander and serve with extra lime wedges.
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