Spicy Fish Taco Bowls


These spicy fish bites are an amazing way to get more flavour from your protein! The seasoning itself can be used on many other proteins like chicken or tofu.

Recipe serves 3 // macros per serving...

378 Calories - 35g Protein - 47g Carbs - 6g Fats


- 350g raw basa fillets
- 1 tsp chilli powder
- 1 tsp cumin powder
- 1 tsp paprika
- 2 tbsp buckwheat flour
- 2 cups cabbage, shredded
- 100g greek yoghurt
- 2 green onions, chopped
- 1 juice of a lime
- 1 tsp garlic paste
- 1 tbsp olive oil
- 1 tbsp water
- sprinkle of salt
- 375g cooked brown rice & quinoa


Slice basa fillets into bite sized bits. In a bowl mix chilli, cumin, paprika, herbs & flour together. Add a small amount of oil into your pan and heat on medium/high heat. Pat fish dry with paper towel then coat in dry mixture. Place onto pan and cook for 3-4 mins each side until golden and cooked through. You will know the fish is done once the meat is white and flaky after being pulled apart.

Divide the cooked fish into 3 containers evenly. Do the same with the cooked rice.

For the slaw, blend together the oil, water, garlic, lime juice, green onion & salt. Once mixed add in the yoghurt and blend again. Pour the sauce on the cabbage and fold through. 

Divide your cabbage slaw into the 3 containers. Serve with lime, avocado or any other garnishes.