Name: Blackened Fish Taco Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Coastal
Ingredients: 4 fillets of white fish (tilapia, cod, or mahi-mahi); 1 tablespoon olive oil; 1 tablespoon smoked paprika; 1 teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional, for heat); Juice of 1 lime; 2 cups cooked white or brown rice (or cauliflower rice for a low-carb option); 2 cups shredded lettuce or cabbage (green or purple); 1 cup black beans, drained and rinsed; 1 cup corn (fresh, canned, or grilled); 1 avocado, sliced or mashed; ½ cup pico de gallo or diced tomatoes; ¼ cup chopped fresh cilantro; ¼ cup crumbled cotija or feta cheese (optional); Lime wedges for serving; ½ cup Greek yogurt or sour cream; 1 tablespoon lime juice; ½ teaspoon garlic powder; ½ teaspoon chili powder; ¼ teaspoon salt

Description

Indulge in the vibrant flavors of Blackened Fish Taco Bowls, a delightful and nutritious meal that brings the essence of coastal cuisine to your table. This dish features tender blackened fish seasoned to perfection, served over a bed of fluffy rice and topped with fresh ingredients like creamy avocado, zesty pico de gallo, and crisp lettuce. Perfect for busy weeknights or casual gatherings, these taco bowls are not only quick and easy to prepare but also customizable to suit any palate. With a balance of protein and fiber, they provide a satisfying yet healthy option that everyone will love. Transform your dinner routine with this irresistible recipe!

Ingredients

Scale

4 fillets of white fish (tilapia, cod, or mahi-mahi)
1 tablespoon olive oil
1 tablespoon smoked paprika
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for heat)
Juice of 1 lime
2 cups cooked white or brown rice (or cauliflower rice for a low-carb option)
2 cups shredded lettuce or cabbage (green or purple)
1 cup black beans, drained and rinsed
1 cup corn (fresh, canned, or grilled)
1 avocado, sliced or mashed
½ cup pico de gallo or diced tomatoes
¼ cup chopped fresh cilantro
¼ cup crumbled cotija or feta cheese (optional)
Lime wedges for serving
½ cup Greek yogurt or sour cream
1 tablespoon lime juice
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon salt

Instructions

Mix the spices (smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, pepper) in a small bowl.
Rub fish fillets with olive oil and coat with spice blend. Squeeze lime juice over them.
Heat a skillet over medium-high heat and cook fish for 3-4 minutes per side until blackened.
In another bowl, whisk together Greek yogurt (or sour cream), lime juice, garlic powder, chili powder, and salt for the sauce.
Assemble by dividing rice among bowls and layering with lettuce, black beans, corn, and blackened fish.
Top with avocado slices, pico de gallo, cilantro, crumbled cheese (if using), drizzle sauce over top and serve with lime wedges.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Skillet
Cuisine: Coastal

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 550
Sugar: 3g
Sodium: 780mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 10g
Protein: 34g
Cholesterol: 70mg

Keywords: For added heat, include cayenne pepper in the seasoning mix. Substitute cauliflower rice for a low-carb option. Use leftover fish for quick lunches throughout the week.