Breaded Cod Mexican Bowl with Ryan Mangan
- 30 minutes
- 2-3 people
A flavour-packed meal that’s perfect for a midweek dinner or a weekend catch-up with friends. Crispy breaded cod, spiced rice, fresh salsa, and creamy guac—this one’s a winner.
Don’t forget to tag us if you try it out
Print Recipe
Ingredients
2 Donegal Catch Breaded Cod fillets
For the rice:
- 250g basmati rice
- 1 tin black beans, drained
- 1 white onion, finely chopped
- 1 red pepper, finely chopped
- 1 tomato, finely diced
- 1 garlic clove, finely chopped
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp coriander
- 1 tbsp tomato purée
- 500ml chicken or vegetable stock
Guacamole:
- 2 avocados
- 1 jalapeño
- 2 spring onions
- 1 garlic clove
- juice of 2 limes
- coriander
- salt & pepper
Salsa:
- ½ red onion
- 1 mango
- 1 large tomato
- coriander
- juice of ½ lime
To Serve:
- Tortilla chips, sliced spring onions, coriander and the breaded cod fillets
Instructions
- Sauté onion, peppers, tomato & garlic in oil for 5 mins. Stir in spices, tomato purée & rice.
- Pour in stock, bring to a boil, add black beans & simmer until the liquid is absorbed.
- Bake or air-fry Donegal Catch Breaded Cod at according to the cooking instructions until golden & crispy.
- Prepare the guacamole ingredients and smoothen with a fork or blitz until smooth.
- Mix salsa ingredients together.
- Assemble with rice, crispy cod, guac, salsa & tortilla chips.
