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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Blissful Basa Taco Bowl?
The preparation time for Blissful Basa Taco Bowl with quick cauli rice & guacamole is between 10 and 25 minutes.
What is the total time required to make Blissful Basa Taco Bowl with quick cauli rice & guacamole?
The total time required to make Blissful Basa Taco Bowl with quick cauli rice & guacamole is between 25 and 40 minutes.
How many servings does Blissful Basa Taco Bowl provide?
4 servings
What are the main ingredients in Blissful Basa Taco Bowl?
Basa Fillet, Basa Fillets, Cauliflower Florets, Corn, Fresh Chilli, Fresh Coriander, Green Leaves, Guacamole, Lime, Limes, NOMU Mexican Spice Blend, Tomato, Tomatoes
What is the nutritional information of Blissful Basa Taco Bowl?
Calories: 395, Carbs: 28 grams, Fat: grams, Protein: 40.3 grams, Sugar: 11.6 grams, Salt: 527 grams
How do I prepare Blissful Basa Taco Bowl?
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. 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. 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!
What should be prepared from my kitchen to make Blissful Basa Taco Bowl?
Basa Fillet, Basa Fillets, Cauliflower Florets, Corn, Fresh Chilli, Fresh Coriander, Green Leaves, Guacamole, Lime, Limes, NOMU Mexican Spice Blend, Tomato, Tomatoes
How many calories does Blissful Basa Taco Bowl have?
395 calories
How much fat content does Blissful Basa Taco Bowl have?
grams
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