Sarah Pound shares this super easy and delicious air fried fish poke bowl for your next family dinner

7NEWS

13-05-2025

Sarah Pound is a nutritionist, recipe creator and cookbook author.
Today, Sarah is making Crispy Fish Taco Bowls with Avocado & Lime Sauce.
Recipe below:
Crispy Fish Taco Bowls with Avocado & Lime Sauce
Like poke bowls, but with the crunch of baked crumbed fish – fresh, filling and fun to build.
Ingredients
4 crumbed Birds Eye frozen fish fillets
1 cup tinned black beans or kidney beans, drained and rinsed
2 cups finely shredded red cabbage
1 Lebanese cucumber, chopped into half moons
2 tomatoes, chopped
1 large avocado, sliced
1/2 cup fresh coriander leaves
1 lime, cut into wedges
Creamy Avocado & Lime Sauce:
1/2 ripe avocado
Juice of 1 lime
2 tablespoons Greek yoghurt or sour cream
1 tablespoon extra-virgin olive oil
1 small garlic clove, crushed
1/2 jalapeno, roughly chopped
Salt and pepper to taste
Optional: small handful of fresh coriander or a dash of water to thin
Method:
Bake the fish according to pack instructions until golden and crispy.
Cook the rice and set aside to cool slightly.
While fish cooks, prepare your toppings: shred the cabbage, chop the cucumber, chop the tomatoes and drain the beans, and slice the avocado.
Make the avocado sauce: Blend all sauce ingredients in a food processor or with a stick blender until smooth and creamy. Add a splash of water to thin if needed.
Assemble the bowls: Start with a scoop of rice, then add beans, cabbage, tomato, cucumber, and avocado. Top with crispy fish fillet slices and a generous drizzle of the avocado lime sauce.
Finish with fresh coriander and a squeeze of lime.