Fish taco bowl

Ingredients

• 300 g Snapper Fillet (cut into bite‑size pieces)
• 2 Tbsp Taco Seasoning Mix (pre‑packed Mexican taco blend)
• 2 Tbsp All-Purpose Flour (for coating the fish)
• 0.25 tsp Black Pepper (freshly ground)
• 0.25 tsp Salt (regular table or kosher salt)
• 2 cup Vegetable Oil (for frying; use a high‑smoke‑point oil)
• 0.5 Cucumber (peeled and diced)
• 0.5 Red Onion (finely diced, about half a medium onion)
• 1 Tomato (diced)
• 1 Garlic Clove (minced)
• 1 Jalapeño (seeded and minced; use green chili for more heat)
• 2 Tbsp Fresh Cilantro (chopped)
• 0.5 Lemon (juice only; zest optional for extra zing)
• 2 Tbsp Pickled Mayonnaise (store‑bought or homemade; optional for drizzling)
• 0.25 cup Corn Kernels (optional, adds sweetness and texture)

Instructions

1. Prepare the Fresh Salsa

   Dice the peeled cucumber, finely dice the half onion, dice the tomato, mince the garlic and jalapeño, chop the cilantro, then combine everything in a mixing bowl. Squeeze the juice of half a lemon over the mixture and toss gently. Let the salsa rest while you fry the fish.

   Time: PT10M

2. Mix the Fish Coating

   In a separate bowl combine the pre‑packed taco seasoning, flour, black pepper, and salt. Mix well to create a dry coating mixture.

   Time: PT5M

3. Coat the Snapper Pieces

   Add the bite‑size snapper pieces to the coating bowl, toss until each piece is evenly covered. Set aside on a plate.

   Time: PT2M

4. Heat the Oil

   Pour vegetable oil into the frying pan (enough to submerge the fish) and heat over medium‑high heat until it reaches about 350°F.

   Time: PT5M

   Temperature: 350°F

5. Fry the Fish

   Carefully add the coated snapper pieces to the hot oil. Fry for 3–5 minutes, turning once, until the coating is golden and the fish is cooked through.

   Time: PT5M

   Temperature: 350°F

6. Drain and Rest

   Using tongs, remove the fish and place on paper towels to drain excess oil. Let rest for a minute.

   Time: PT2M

7. Assemble the Bowl

   In a clear serving bowl, spread the prepared salsa as the base. Top with the crispy fish pieces, sprinkle optional corn kernels, and drizzle pickled mayonnaise (or your favorite dip) around the edge.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

15g

Fat

20g

Fiber

3g