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; 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

Blackened Fish Taco Bowls are a vibrant and flavorful dish that combines perfectly seasoned fish with fresh vegetables and creamy sauce. This meal is not only visually appealing but also packed with nutrients, making it an excellent option for lunch or dinner. In just 25 minutes, you can create a customizable bowl tailored to your dietary preferences, whether you’re looking for something low-carb or filled with hearty ingredients. Each bite delivers a delightful burst of flavor, ensuring satisfaction for both casual meals and festive gatherings.

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

Mix spices in a small bowl.
Pat fish dry and rub with olive oil; coat with spice blend and lime juice.
Heat skillet over medium-high; cook fish for 3–4 minutes per side until blackened.
Whisk together sauce ingredients in a bowl.
Assemble bowls with rice, lettuce, beans, corn, and fish on top.
Add avocado, pico de gallo, cilantro, cheese (if using), drizzle with sauce.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approx. 400g)
Calories: 520
Sugar: 4g
Sodium: 760mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 12g
Protein: 36g
Cholesterol: 70mg

Keywords: Use fresh fish for the best flavor. Customize spice levels based on preference. For lower carbs, opt for cauliflower rice.