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

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.