Simple Spicy Fish Taco Bowl – Easiest Recipe Ever:- With this straightforward yet satiating dish for Spicy Fish Taco Bowl, you can indulge in the rich flavours that are characteristic of Mexican cuisine. Every bite of this dish is a pleasant combination of different textures and flavours, since it is loaded with protein, fresh veggies, and spices that have a zesty flavour.
Simple Spicy Fish Taco Bowl – Easiest Recipe Ever
This meal is likely to be a hit, whether you are arranging a casual get-together with friends or you are desiring a daytime dinner that you can prepare in a short amount of time. The culinary masterpiece that we are about to create is waiting for us!
Ingredients
- 1 lb (450 g) white fish fillets (such as cod or tilapia), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chilli powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste for desired spice level)
- Salt and pepper to taste
- 2 cups cooked rice (white or brown)
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- Lime wedges, for serving
- Optional toppings: sour cream, salsa, hot sauce
Also see : Top 5 Most Irritating Zodiac Sign
Instructions
Chilli powder, cumin, paprika, cayenne pepper, salt, and pepper should be combined in a small bowl and then mixed together. Paper towels should be used to pat the fish dry, and then the spice mixture should be applied to the fish pieces separately. Over medium-high heat, bring the olive oil to a simmer in a pan.
The fish pieces should be seasoned and then fried for three to four minutes on each side, or until they are completely cooked through and golden brown.
While the fish is cooking, you can put together the taco bowls by first dividing the cooked rice among the serving bowls, then topping it with shredded lettuce, diced tomatoes, diced red onion, chopped cilantro, and sliced avocado.
After the fish has been cooked, divide it up evenly among the bowls that will be used for serving. The taco bowls should be served with lime wedges and any toppings that the customer feels like adding, such as sour cream, salsa, or hot sauce.
Nutrition
- Calories: 350 per serving
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 15 g
- Fiber: 6 g
Tips
The optimum flavour and texture can be achieved by using fresh fish. When fresh fish is unavailable, frozen fish is an excellent alternative. Adjust the level of heat to suit your personal tastes in terms of flavour. Add additional cayenne pepper for a more intense flavour, or leave it out for a more subdued flavour.
On the off chance if you are looking for a healthy alternative, you are free to replace the white rice with brown rice, quinoa, or cauliflower rice. In order to enhance the diversity and nutritional value of your dish, try experimenting with other toppings such sliced jalapenos, corn kernels, or black beans (black beans).
FAQ
Q.1) Can I use a different type of fish?
In that case, you are free to use any firm white fish you like, including halibut, mahi-mahi, or snapper.
Q.2) How do I store leftovers?
For up to two to three days, any remaining taco bowl components should be stored in the refrigerator in airtight containers that are kept apart from one another. The fish should be reheated before the dishes are assembled once again.
Q.3) Can I make this recipe gluten-free?
It is possible; however, you need make sure that the spices you use are gluten-free and replace the soy sauce with tamari or coconut aminos. It is also important to ensure that any toppings that are optional are free of gluten.
