Description
Indulge in vibrant and bold flavors with these Blackened Fish Taco Bowls, a delightful dish perfect for any occasion. These bowls bring together perfectly seasoned white fish, fresh toppings, and a zesty creamy sauce, offering a unique twist on classic tacos.
Ingredients
- 4 fillets 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)
- 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
- For the Creamy Sauce:
- 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: In a small bowl, mix together smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Season the Fish: Pat fish fillets dry. Rub each fillet with olive oil and coat evenly with the spice blend. Squeeze fresh lime juice over the top.
- Cook the Fish: Heat a large skillet over medium-high heat. Add fish and cook for 3–4 minutes per side until blackened and flaky. Remove and set aside.
- Make the Creamy Sauce: In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, garlic powder, chili powder, and salt. Adjust seasoning to taste.
- Assemble the Taco Bowls: Divide cooked rice into four bowls. Add shredded lettuce or cabbage, black beans, and corn. Place one blackened fish fillet on top of each bowl.
- Add Toppings and Serve: Top each bowl with avocado slices, pico de gallo, cilantro, and crumbled cheese (if using). Drizzle with creamy sauce and serve with lime wedges.
Notes
- For a low-carb option, use cauliflower rice.
- Adjust cayenne pepper for desired heat level.
- Customize bowls with your favorite toppings like jalapeños or salsa verde.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 540
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 85mg
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