Name: Blackened Fish Taco Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 fillets of white fish (tilapia, cod, or mahi-mahi); 1 tablespoon olive oil; 1 teaspoon 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; ½ cup Greek yogurt; 1 tablespoon lime juice for sauce; ½ teaspoon garlic powder for sauce; ½ teaspoon chili powder for sauce; ¼ teaspoon salt for sauce

Blackened Fish Taco Bowls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Blackened Fish Taco Bowls are a vibrant and flavorful meal that brings together the rich tastes of seasoned fish, fresh vegetables, and zesty toppings. Ready in just 25 minutes, these bowls make for an ideal weeknight dinner or a festive gathering centerpiece. The blackened fish pairs beautifully with a variety of customizable toppings, making each bowl unique to your taste. With a base of fluffy rice, tender beans, and crisp greens, this dish not only pleases the palate but also offers a nutritious option packed with protein and fiber.

Author: Mia
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Main
Method: Frying
Cuisine: Mexican

Ingredients

Scale

4 fillets of white fish (tilapia, cod, or mahi-mahi)
1 tablespoon olive oil
1 teaspoon 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
½ cup Greek yogurt
1 tablespoon lime juice for sauce
½ teaspoon garlic powder for sauce
½ teaspoon chili powder for sauce
¼ teaspoon salt for sauce

Cook Mode Prevent your screen from going dark

Instructions

Prepare the spice blend by mixing all spices in a small bowl.
Pat fish fillets dry and rub with olive oil; coat evenly with spice blend and lime juice.
Heat a large skillet over medium-high heat and cook fish for 3-4 minutes per side until blackened.
In another bowl, whisk together Greek yogurt, lime juice, garlic powder, chili powder, and salt for the creamy sauce.
Assemble bowls by dividing cooked rice among four bowls; top with lettuce, black beans, corn, blackened fish fillet, avocado, pico de gallo, cilantro, and drizzle with creamy sauce.

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 550
Sugar: 4g
Sodium: 850mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 12g
Protein: 30g
Cholesterol: 80mg

Find it online: https://cookingwithmia.com/blackened-fish-taco-bowls/