Another great grab-n-go lunch option. These fish taco bowls are pretty great.
gluten-free, pescatarian
Fish Taco Bowls
500g fresh fish (I used King Fish, but any firm fillet will do)
Couple Tablespoons arrowroot powder or cornstarch
Your favorite spicy seasoning
1/4 cup cilantro, chopped
10 cherry tomatoes, halved
Juice of 1 lime
1 avocado, chopped
1/2 cup frozen corn, thawed
3 cups red cabbage, shredded
1/2 small red onion, cut into thin half moons
Small bell pepper, diced
100 grams feta (my favorite is Sheeze or Veg Life)
Good glug olive oil
Tajin
Salt & pepper
Preheat your air fryer to 400 for 3 mins. Skin, de-bone and cut the fish into bite-sized cubes.
Toss with a liberal amount spicy seasoning and cornstarch. Blast with a couple hits spray oil and air fry 7 – 10 mins, tossing a couple times and blasting with more oil.
While the fish nuggets are working, prep all the veggies and add to a large bowl. Add a couple glugs olive oil, the lime juice and liberal shakes of Tajin, salt and pepper.
Toss to combine and taste for seasoning. I ended up repeating the seasoning process 3x.
To serve, layer the salad in a bowl over some leftover rice or grains and add a hand full of the fish nuggets.
Makes 5 – 6 servings, depending on how much fish you have per serving
Gastography 