Cod Taco Bowl

However much we may want them to be, tacos aren’t really conducive to weekday lunches, are they?

They need to be fresh and certainly don’t travel well. So, these cod taco bowls are a delicious way to get your Mexican fix. We’ve marinated the cod in lots of warming spices before loading the rest of the bowl/Tupperware with black beans, roasted cauliflower, creamy avocado, and sweet mango. Wholesome food with lots of contrasting flavours makes this one a really satisfying lunch.

Ingredients

For the cod

  • 3 cod fillets

  • 1 ½ tbsp extra virgin olive oil

  • ½ tsp paprika

  • ½ tsp ground cumin

  • ¼ tsp chilli powder

  • ¼ tsp onion powder

  • ¼ tsp dried oregano

For the rest

  • 1 head of cauliflower

  • 1 tbsp extra-virgin olive oil

  • 1 tin of black beans

  • 1 tbsp soy sauce or tamari

  • 1 bag of salad leaves

  • 200g cherry tomatoes, halved

  • ½ mango
    sliced

  • 1 small avocado
    sliced, to add just before eating so keep fresh

  • ½ lime
    cut into 3 wedges

  • Chilli flakes
    to garnish, optional

Method

Begin by preheating the oven to 180ºC.

Cut the cauliflower into florets and scatter them onto a baking tray. Drizzle over the olive oil and add a couple of pinches of salt. Roast in the oven for 30 minutes.

Meanwhile, prepare the marinade for the cod by combining the olive oil and spices.

Line a baking tray with parchment paper or foil and place the cod fillets onto the paper. Brush or gently rub the marinade into the cod and leave it to one side.

Empty the contents of the black beans can along with the soy sauce into a saucepan and simmer on a medium-high heat until most of the liquid has cooked off. 

Cover the cod with foil or parchment paper to stop it from drying out in the oven, and place it into the oven for the remaining 10-15 minutes, depending on the thickness of the cod.

Line 3 lunchboxes with salad leaves and top with cherry tomatoes and sliced mango.

Add the black beans, cooked cauliflower and cod and then finish with a pinch of chilli flakes and add a lime wedge to squeeze over. Add the avocado as you serve. Enjoy!

Serves 3.

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