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Blackened Fish Taco Bowls

These vibrant taco bowls feature spice-rubbed fish on a bed of fresh veggies and creamy sauce, perfect for a quick and colorful dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Fish and Seasoning
  • 4 fillets fillets of white fish (such as tilapia, cod, or mahi-mahi) Choose quick-cooking white fish.
  • 1 tablespoon olive oil For brushing the fish.
  • 1 teaspoon smoked paprika Adds smokiness.
  • 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 added heat.
  • 1 Juice of 1 lime For flavor.
Base and Toppings
  • 2 cups cooked white or brown rice Alternatively, use cauliflower rice for a low-carb option.
  • 2 cups shredded lettuce or cabbage Can use green or purple.
  • 1 cup black beans, drained and rinsed
  • 1 cup corn Can be fresh, canned, or grilled.
  • 1 avocado sliced or mashed
  • ½ cup pico de gallo or diced tomatoes
  • ¼ cup fresh cilantro, chopped
  • ¼ cup crumbled cotija or feta cheese (optional)
Creamy Sauce
  • ½ cup Greek yogurt or sour cream
  • 1 tablespoon lime juice
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
Garnishing
  • lime wedges for serving For freshness.

Method
 

Preparation
  1. Pat the fish fillets dry with paper towels to remove any excess moisture.
  2. In a small bowl, mix together the olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Brush this mixture over both sides of the fish.
Cooking
  1. Heat a non-stick skillet over medium-high heat. Add the seasoned fish fillets, cooking for about 3-4 minutes per side until they’re cooked through and flaky.
Assembly
  1. Start building your bowl by placing cooked rice or cauliflower rice at the bottom.
  2. Layer on shredded lettuce or cabbage, followed by black beans and corn.
  3. Add the cooked fish right on top.
  4. In a separate bowl, mix Greek yogurt or sour cream, lime juice, garlic powder, chili powder, and salt until creamy and smooth.
  5. Top your bowl with sliced or mashed avocado, pico de gallo, and fresh cilantro. Sprinkle with crumbled cotija or feta if wanted.
  6. Serve with lime wedges for freshness. Drizzle the creamy sauce over everything before serving.

Notes

Store leftovers in the fridge for up to three days. Keep fish and toppings separate to prevent sogginess.