Fish Taco Bowl

I'm apparently living that bowl life as of late - if you couldn't tell! The thing about creating a bowl for your lunch or dinner is that it gives you the opportunity to jam pack it full of veggies and leafy greens. To me, a bowl is for dinner what a smoothie is for breakfast - nutrient density!

Fish Taco Bowl.jpg

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I love how customizable a bowl is depending on your dietary preferences and restrictions. For instance, the base of your bowl can be whole grains such as quinoa, rice or millet but it can also be leafy greens such as spinach, kale or arugula if you're grain-free. Your protein source can be plant-based such as beans, legumes, tofu or tempeh but it can also be organic chicken, hard boiled eggs or grass-fed steak. You can build your bowl to be dairy-free, gluten-free, grain-free, paleo, vegetarian, vegan - whatever your preference, a bowl can be adapted! 

All great bowls contain a number of veggies whether they're raw, roasted or sautรฉed like beets, broccoli, cauliflower, cucumber or carrots. Bowls are also a fantastic opportunity to use up whatever you have sitting in the fridge wilting away or on its last leg - use it up! And use a variety of vegetables to get your recommended servings in and benefit from a wide array of nutrients (like a boss!). 

The best bowls contain one or more of the following things that really take it next level! Think pickled onion, turmeric roasted cauliflower, roasted red peppers or fresh hummus

And lastly you always want to finish your bowl off with a mouth watering dressing! My faves include: Lemon Tahini, Cashew Crema (see below), pesto and a basic balsamic vinaigrette. 

One of my favourite things to order at really good Mexican restaurants are Fish Tacos. For a long time  now we've made our own fish tacos at home and we alternate between whole grain, gluten-free and lettuce wraps. The problem I find with healthy wraps is that they dry out and crack which becomes a really unenjoyable experience to eat (if I'm being 100% honest with you). Can you relate to this? Do you have the same struggles with healthy wraps - whether they be whole grain or gluten-free? That's why I almost prefer lettuce wraps. But they too come with some struggles. Sometimes the lettuce tears or doesn't fully hold the filling which inevitably bursts through the ends, dripping all over your hands and face - OY! Such a mess. Attractive stuff, no?! This is why I was drawn to the almighty bowl! It completely eliminates all of this. 

What I love about this bowl is the balance of textures between crispy battered fish, crunchy slaw and the neutral yet nutty base of the quinoa. I also love the balance of flavours, you have savoury which obviously comes from the fish, sweetness from the homemade salsa, a small hint of sharpness from the red onion and that tanginess from the cashew crema - it's delicious! Add an element of heat with a few drops of hot sauce - next level! 

 

Fish Taco Bowl With Cashew Crema 

Ingredients

Serves 4

Quinoa base:
1 package (225g) dry quinoa
1 Tbsp rice wine vinegar
sea salt

Mango salsa:
1 ripe mango, diced
2 Tbsp red onion, diced
1/2 cucumber, diced
1 jalapeno, seeded & diced
pinch of sea salt

Slaw:
1 cup napa cabbage, chopped

Cashew crema:
1 cup raw cashews
1 lime, squeezed
1-2 Tbsp apple cider vinegar
1 Tbsp olive oil
sea salt to taste
water to thin out as desired

Breaded fish:
1 Kg or 2-3 filets of wild cod, cut into chunks or strips
3/4 cup gluten-free flour (I used brown rice)
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayenne
1 tsp sea salt, divided
1 egg, whisked or chia egg {1 Tbsp ground chia seeds combined with 4 Tbsp warm water. Let it sit for 5 min}
3/4 cup gluten-free breadcrumbs
1/4 cup grapeseed oil, for cooking

directions

  1. Cook quinoa according to directions on the package. Once done, fluff with a fork and season with 1 Tbsp rice wine vinegar and sea salt. Set aside. 
  2. Prepare mango salsa. Add all salsa ingredients to a bowl and taste carefully. Adjust accordingly and set aside. Chop napa cabbage and set aside.
  3. Prepare cashew crema. Add all ingredients to a high speed blender or food processor until smooth and creamy. I like the consistency to mirror that of sour cream, but you can add as much water as you like to thin it out. 
  4. Prepare a dredging station for the fish. You will need 3 separate bowls (I like to line mine up side by side like an assembly line). In one bowl add flour, paprika, garlic powder, cayenne and 1/2 tsp sea salt. In a separate bowl add egg or chia egg and in the last bowl combine gluten-free bread crumbs with 1/2 tsp sea salt. 
  5. Cut fish into chunks or strips. Take each strip of fish through the dredging station. First coat it in the flour mixture, then add it to the egg bowl and lastly coat it with breadcrumbs. 
  6. In a pan over medium high heat, warm the grapeseed oil. Add battered fish and shallow fry it until golden brown on one side. Flip it over carefully and fry it on the other side until golden brown. Season with a pinch of sea salt out of the fryer.  {You could also bake the fish if you prefer: Set oven to 400F. On a sheet pan bake the fish for 8-10 minutes}.
  7. Create your bowl: start with a serving of quinoa, add a few pieces of battered fish, a little cabbage slaw, some mango salsa and drizzle with cashew crema. Optional: add a few dashes of your favourite hot sauce to give it a kick! 

I wanna know what's your favourite bowl creation?
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