Mexican Fish Taco Bowl with Lime Crema
Fish taco bowl with cumin-seasoned chunks pan-seared, served over rice and black beans, with lime crema.
- 300 g white fish fillets
- 150 g jasmine rice
- 400 g black beans
- 1 large avocado
- 2 whole lime
- 100 ml sour cream
- 5 g ground cumin
- 5 g smoked paprika
- 200 g cherry tomatoes
- 50 g red onion
- 20 g fresh coriander
- 2 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Cook rice according to package instructions. Drain and keep warm.
- Step 2
Drain and rinse black beans. Heat gently in small pan with pinch of salt.
- Step 3
Mix sour cream with zest and juice of 1 lime. Season with salt and pepper.
- Step 4
Cut fish into 3cm chunks. Season with cumin, paprika, salt and pepper.
- Step 5
Heat 15ml olive oil in large pan over medium-high heat.
- Step 6
Cook fish 2-3 minutes per side until golden and flakes easily. Set aside.
- Step 7
Halve cherry tomatoes. Finely dice red onion. Roughly chop coriander.
- Step 8
Dice avocado and toss with juice of remaining lime.
- Step 9
Divide rice between bowls. Top with black beans, fish, tomatoes and avocado.
- Step 10
Drizzle with lime crema and remaining olive oil. Garnish with coriander and red onion.
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