Description
Blackened Fish Taco Bowls are a vibrant and satisfying meal that combine perfectly seasoned fish with fresh vegetables and a creamy sauce. Ready in just 25 minutes, this dish is ideal for busy weeknights or meal prep. The delightful blend of spices ensures every bite is packed with flavor, while customizable toppings allow you to tailor each bowl to your liking. With a nourishing mix of protein, fiber, and vitamins, these taco bowls will quickly become a family favorite.
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)
- 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
- 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 combining smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl.
- Pat the fish fillets dry and rub them with olive oil. Coat both sides evenly with the spice blend and squeeze fresh lime juice over the top.
- Heat a skillet over medium-high heat and cook the seasoned fish for 3-4 minutes per side until blackened and flaky. Remove from heat.
- In a separate small bowl, whisk together Greek yogurt (or sour cream), lime juice, garlic powder, chili powder, and salt to create the creamy sauce.
- Assemble your taco bowls by dividing cooked rice among four bowls and topping with lettuce or cabbage, black beans, corn, and a blackened fish fillet on each bowl.
- Finish by adding avocado slices or mashings, pico de gallo, cilantro, drizzling with creamy sauce, and serving with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco bowl
- Calories: 490
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 13g
- Protein: 32g
- Cholesterol: 70mg