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Delicious Blackened Fish Taco Bowls

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Experience the vibrant flavors of summer with these Blackened Fish Taco Bowls, featuring perfectly seasoned fish and fresh toppings. This dish is quick to prepare and customizable for the whole family!

Ingredients

Scale
  • 4 fillets of white fish (tilapia, cod, or mahi-mahi)
  • 2 cups cooked rice (white, brown, or cauliflower)
  • 2 cups shredded lettuce or cabbage
  • 1 cup black beans
  • 1 cup corn
  • 1 avocado
  • Juice of 1 lime
  • ½ cup Greek yogurt or sour cream
  • 1 tablespoon lime juice for sauce
  • ½ teaspoon garlic powder for sauce
  • ½ teaspoon chili powder for sauce
  • ¼ teaspoon salt for sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper

Instructions

  1. Prepare the spice blend: In a small bowl, combine 1 tablespoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper. Mix well. This step should take about 2 minutes. The blend should smell aromatic and vibrant.
  2. Prepare the fish: Pat the fish fillets dry with paper towels. Drizzle 1 tablespoon of olive oil over the fillets and rub the spice blend all over, making sure to coat them evenly. Squeeze the juice of 1 lime on top. Set aside for about 5 minutes to let the flavors meld.
  3. Cook the fish: Heat a large skillet over medium-high heat for about 2-3 minutes until hot. Carefully place the seasoned fish in the skillet. Cook for 3-4 minutes on each side until the fish is blackened, and the edges are crispy. The fish should easily flake with a fork when done.
  4. Make the creamy sauce: While the fish is cooking, prepare the sauce by mixing ½ cup Greek yogurt (or sour cream), 1 tablespoon lime juice, ½ teaspoon garlic powder, ½ teaspoon chili powder, and ¼ teaspoon salt in a small bowl. Whisk until smooth and creamy. This should take about 2 minutes.
  5. Assemble the bowls: Start by placing ½ cup of cooked rice at the bottom of each bowl. Then layer on ½ cup of shredded lettuce or cabbage, followed by ¼ cup black beans and ¼ cup corn. Top each bowl with a blackened fillet of fish.
  6. Add finishing touches: Slice the avocado and arrange it on top of the fish. Optionally, add pico de gallo and fresh cilantro. Drizzle each bowl with the creamy sauce you prepared earlier. Serve immediately while the fish is warm.

Nutrition

Keywords: Patting the fish dry is key to achieving that perfect blackened crust. Use a cast-iron skillet for better heat retention and flavor. Adjust the spice level according to your preference.

Find it online: https://softtasty.com/blackened-fish-taco-bowls/