West Coast Fish Taco Bowl with Baja Slaw and Lime Crema
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Ingredients
- 500 g cod loin
- 1 tsp chilli powder
- 1 tsp ground cumin
- 300 g white cabbage, finely shredded
- 100 g shredded red cabbage
- 80 g soured cream
- 2 lime
- 300 g long-grain white rice
- 10 g fresh coriander, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 509 kcal
- Protein
- 30.3 g
- Carbohydrate
- 66.1 g
- of which sugars
- 6.1 g
- Fat
- 12.6 g
- of which saturates
- 3.7 g
- Fibre
- 4.4 g
- Salt
- 0.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the cod with the chilli powder and ground cumin. Heat the olive oil in a pan and fry the cod for 3-4 minutes on each side until it flakes easily, then break into chunks.
- 2
Mix the white and red cabbage with the juice of 1 lime.
- 3
Mix the soured cream with the juice of the remaining lime to make the crema.
- 4
Cook the rice.
- 5
Divide the rice, slaw and fish between four bowls, drizzle with the lime crema, and scatter with the coriander.
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