Description
Enjoy flavorful Blackened Fish Taco Bowls packed with fresh ingredients. Try this easy recipe today and savor every bite!
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
- 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
- Prepare the spice blend by mixing all spices together in a bowl.
- Season fish fillets with olive oil and coat evenly with the spice blend; drizzle lime juice on top.
- Heat a large skillet over medium-high heat and cook the seasoned fillets for about 3-4 minutes per side until blackened and flaky.
- Whisk together creamy sauce ingredients until smooth.
- Assemble the bowls by layering rice first, followed by veggies and one blackened fish fillet on top.
- Add avocado slices, pico de gallo, cilantro, and drizzle with creamy sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 75mg