Enjoy this bowl of straight up deliciousness! Essentially this dish is a deconstructed taco, with flaky basa fillet as the main event and with all the other classic taco ingredients too: corn, tomato, guac, coriander and a squeeze of lime! This taco-licious bowl also has a bonus element that brings it all together; zesty homemade cauliflower rice!
Blissful Basa Taco Bowl
Blissful Basa Taco Bowl
with quick cauli rice & guacamole
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Basa Fillet
- Basa Fillets
- Cauliflower Florets
- Corn
- Fresh Chilli
- Fresh Coriander
- Green Leaves
- Guacamole
- Lime
- Limes
- NOMU Mexican Spice Blend
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Grater (optional)
- Blender (optional)
- Paper Towel
CAULI ME SOMETIME!
Grate the cauliflower florets. Alternatively, pulse in a blender or food processor until it resembles rice. Place a pan, with a lid, over a high heat with a drizzle of oil. When hot, fry the cauli rice for 10-12 minutes, shifting occasionally, until softened. In the final 5 minutes, cover with the lid. Remove from the pan on completion and place in a bowl. Add ¾ of the lime zest and seasoning. Cover to keep warm and set aside for serving.
FRY THE CORN
Return the pan to a high heat, wiped down if necessary, with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. Remove from the pan and set aside for serving.
SHOW THEM WHO'S BASA
Pat the basa dry with some paper towel and coat in the spice blend (to taste) and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion. Just before serving, toss the rinsed green leaves with a squeeze of lime juice, drizzle of oil, and some seasoning to taste.
EVERYDAY IS TACO TUESDAY!
Plate up the zesty cauli rice, the diced tomato, the charred corn and dressed green leaves side by side in a circular direction. Lay the basa on top and squeeze some lime juice over. Dollop over the guacamole. Sprinkle with the chopped coriander, the chopped chilli (to taste), and the remaining lime zest. Side with any remaining lime wedges. Wow, Chef!
Cauliflower Florets - 200g
Lime - 1
Corn - 30g
Basa Fillet - 1
NOMU Mexican Spice Blend - 7,5ml
Green Leaves - 20g
Tomato - 1
Guacamole - 40g
Fresh Coriander - 4g
Fresh Chilli - 1
CAULI ME SOMETIME!
Grate the cauliflower florets. Alternatively, pulse in a blender or food processor until it resembles rice. Place a pan, with a lid, over a high heat with a drizzle of oil. When hot, fry the cauli rice for 10-12 minutes, shifting occasionally, until softened. In the final 5 minutes, cover with the lid. Remove from the pan on completion and place in a bowl. Add ¾ of the lime zest and seasoning. Cover to keep warm and set aside for serving.
FRY THE CORN
Return the pan to a high heat, wiped down if necessary, with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. Remove from the pan and set aside for serving.
SHOW THEM WHO'S BASA
Pat the basa dry with some paper towel and coat in the spice blend (to taste) and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion. Just before serving, toss the rinsed green leaves with a squeeze of lime juice, drizzle of oil, and some seasoning to taste.
EVERYDAY IS TACO TUESDAY!
Plate up the zesty cauli rice, the diced tomato, the charred corn and dressed green leaves side by side in a circular direction. Lay the basa on top and squeeze some lime juice over. Dollop over the guacamole. Sprinkle with the chopped coriander, the chopped chilli (to taste), and the remaining lime zest. Side with any remaining lime wedges. Wow, Chef!
Cauliflower Florets - 400g
Lime - 1
Corn - 60g
Basa Fillets - 2
NOMU Mexican Spice Blend - 15ml
Green Leaves - 40g
Tomato - 1
Guacamole - 80g
Fresh Coriander - 8g
Fresh Chilli - 1
CAULI ME SOMETIME!
Grate the cauliflower florets. Alternatively, pulse in a blender or food processor until it resembles rice. Place a pan, with a lid, over a high heat with a drizzle of oil. When hot, fry the cauli rice for 12-15 minutes, shifting occasionally, until softened. In the final 5 minutes, cover with the lid. Remove from the pan on completion and place in a bowl. Add ¾ of the lime zest and seasoning. Cover to keep warm and set aside for serving.
FRY THE CORN
Return the pan to a high heat, wiped down if necessary, with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan and set aside for serving.
SHOW THEM WHO'S BASA
Pat the basa dry with some paper towel and coat in the spice blend (to taste) and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. You may need to do this step in batches. Remove from the pan on completion. Just before serving, toss the rinsed green leaves with a squeeze of lime juice, drizzle of oil, and some seasoning to taste.
EVERYDAY IS TACO TUESDAY!
Plate up the zesty cauli rice, the diced tomato, the charred corn and dressed green leaves side by side in a circular direction. Lay the basa on top and squeeze some lime juice over. Dollop over the guacamole. Sprinkle with the chopped coriander, the chopped chilli (to taste), and the remaining lime zest. Side with any remaining lime wedges. Wow, Chef!
Cauliflower Florets - 600g
Limes - 2
Corn - 90g
Basa Fillets - 3
NOMU Mexican Spice Blend - 22,5ml
Green Leaves - 60g
Tomatoes - 2
Guacamole - 120g
Fresh Coriander - 12g
Fresh Chilli - 1
CAULI ME SOMETIME!
Grate the cauliflower florets. Alternatively, pulse in a blender or food processor until it resembles rice. Place a pan, with a lid, over a high heat with a drizzle of oil. When hot, fry the cauli rice for 12-15 minutes, shifting occasionally, until softened. In the final 5 minutes, cover with the lid. Remove from the pan on completion and place in a bowl. Add ¾ of the lime zest and seasoning. Cover to keep warm and set aside for serving.
FRY THE CORN
Return the pan to a high heat, wiped down if necessary, with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan and set aside for serving.
SHOW THEM WHO'S BASA
Pat the basa dry with some paper towel and coat in the spice blend (to taste) and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. You may need to do this step in batches. Remove from the pan on completion. Just before serving, toss the rinsed green leaves with a squeeze of lime juice, drizzle of oil, and some seasoning to taste.
EVERYDAY IS TACO TUESDAY!
Plate up the zesty cauli rice, the diced tomato, the charred corn and dressed green leaves side by side in a circular direction. Lay the basa on top and squeeze some lime juice over. Dollop over the guacamole. Sprinkle with the chopped coriander, the chopped chilli (to taste), and the remaining lime zest. Side with any remaining lime wedges. Wow, Chef!
Cauliflower Florets - 800g
Limes - 2
Corn - 120g
Basa Fillets - 4
NOMU Mexican Spice Blend - 30ml
Green Leaves - 80g
Tomatoes - 2
Guacamole - 160g
Fresh Coriander - 15g
Fresh Chilli - 1
Woolies Products in this dish
