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I hope you enjoy my website and find some inspiring recipes and ideas. I’m Vanya and I live in beautiful Taupo, New Zealand with my husband, two young sons and Golden Retriever.
I love cooking, baking, sharing recipes and of course eating.

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COUNTDOWN CORNER RECIPES

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✨Fish taco bowls✨

𝗥𝗲𝗮𝗱𝘆 𝗶𝗻: 𝟮𝟱 𝗺𝗶𝗻𝘂𝘁𝗲𝘀
𝗦𝗲𝗿𝘃𝗲𝘀: 𝟰

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
600g firm white fish fillets
(𝗴𝘂𝗿𝗻𝗮𝗿𝗱, 𝘀𝗻𝗮𝗽𝗽𝗲𝗿, 𝗯𝗹𝘂𝗲 𝗰𝗼𝗱 𝗼𝗿 𝘁𝗮𝗿𝗮𝗸𝗶𝗵𝗶)
1 Tbsp plain flour
1 tsp ground cumin
1 tsp paprika
1 Tbsp olive oil
1 Tbsp butter
1 red capsicum, finely diced
1 corn cob, cooked and sliced off the cob
2 spring onions, finely sliced
1 can red kidney beans 400g
𝗧𝗼 𝘀𝗲𝗿𝘃𝗲:
2 cups cooked brown rice
100g corn chips, crushed
2 tomatoes, diced
1 tub sour cream, 125g
Lime wedges
Hot sauce (optional)

𝗠𝗲𝘁𝗵𝗼𝗱:
1. Place fish fillets on a plate and sprinkle over flour, cumin and paprika. Season well with salt and pepper and make sure the fillets are coated all over.
2. In a large frying pan add the olive oil and bring to a medium heat, add butter and once it is sizzling add the fish fillets. Cook for a few minutes on each side until golden and cooked through.
3. Remove fish fillets then add the red pepper, corn and spring onion to the pan. Cook for a few minutes until corn is starting to brown. Add the red kidney beans and cook until heated through.
4. Now it is time to assemble the salad bowls. Start off with a base of cooked brown rice, then arrange on top the hot corn and bean mixture, diced tomatoes and corn chips.
5. Cut cooked fish into bite size pieces and add to the bowl, top with sour cream and season to taste with salt and pepper. Serve with extra sliced spring onion, hot sauce and a couple of lime wedges on the side.

𝗡𝗼𝘁𝗲𝘀: Avocado and coriander would be great additions/swaps. 🥑 Fresh corn can be swapped for canned or frozen kernels. 🌽

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