"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Spicy Fish Taco Bowl

I Quit Sugar - Spicy Fish Taco Bowl
Photo by: Ella Martin
  • 4 servings
  • Prep - 15 mins
    Cooking - 5 mins
  • Total - 20 mins
I Quit Sugar - Spicy Fish Taco Bowl
Photo by: Ella Martin

This taco bowl is loaded with three lots of veg, anti-inflammatory turmeric and deliciously creamy avo! Gluten-free, dairy-free and all cooked in 5 minutes too... winning!  

Servings: 4
Preparation: 15 mins
Cooking: 5 mins

Ingredients

  • 2 cups white cabbage, shredded.
  • 2 cups purple cabbage, shredded.
  • 2 medium cucumbers, diced.
  • 1/4 cup apple cider vinegar.
  • 2 tablespoons olive oil.
  • Sea salt and freshly ground black pepper, to taste.
  • 1 avocado, diced.
  • 1/2 cup pepita seeds.

Spicy Fish

  • 2 teaspoons turmeric ground.
  • 2 teaspoons chilli ground.
  • 1/2 teaspoon sea salt.
  • 1/2 teaspoon freshly ground black pepper.
  • 500 g white fish, diced into 2cm pieces.
  • Olive oil, for frying.

Directions

1. Prepare the Spicy Fish by adding the turmeric, chilli, salt and pepper to a large bowl. Combine with a spoon, then add in the fish pieces. Stir until the pieces are coated in the mix.
2. Add enough olive oil to coat the base of a large frying pan and heat over a medium-high heat. Add in the fish pieces and fry for about 5 minutes, or until fish is golden and cooked through. You may also have to do this in batches. Once fish is cooked, set aside on a plate lined with a paper towel.
3. Meanwhile, prepare the taco bowl by combining the cabbage, cucumber, vinegar and olive oil in a large bowl. Season with salt and pepper, to taste. Divide this mix between four serving bowls.
4. Top each bowl with an equal portion of Spicy Fish pieces, ¼ avo each and pepita serves to serve.


This taco bowl is loaded with three lots of veg, anti-inflammatory turmeric and deliciously creamy avo! Gluten-free, dairy-free and all cooked in 5 minutes too... winning!

Ingredients

  • 2 cups white cabbage, shredded.
  • 2 cups purple cabbage, shredded.
  • 2 medium cucumbers, diced.
  • 1/4 cup apple cider vinegar.
  • 2 tablespoons olive oil.
  • Sea salt and freshly ground black pepper, to taste.
  • 1 avocado, diced.
  • 1/2 cup pepita seeds.

Spicy Fish

  • 2 teaspoons turmeric ground.
  • 2 teaspoons chilli ground.
  • 1/2 teaspoon sea salt.
  • 1/2 teaspoon freshly ground black pepper.
  • 500 g white fish, diced into 2cm pieces.
  • Olive oil, for frying.

Directions

1. Prepare the Spicy Fish by adding the turmeric, chilli, salt and pepper to a large bowl. Combine with a spoon, then add in the fish pieces. Stir until the pieces are coated in the mix.
2. Add enough olive oil to coat the base of a large frying pan and heat over a medium-high heat. Add in the fish pieces and fry for about 5 minutes, or until fish is golden and cooked through. You may also have to do this in batches. Once fish is cooked, set aside on a plate lined with a paper towel.
3. Meanwhile, prepare the taco bowl by combining the cabbage, cucumber, vinegar and olive oil in a large bowl. Season with salt and pepper, to taste. Divide this mix between four serving bowls.
4. Top each bowl with an equal portion of Spicy Fish pieces, ¼ avo each and pepita serves to serve.