Blackened Fish Taco Bowls for a Flavor-Packed Dinner Adventure

Blackened Fish Taco Bowls provide a quick, customizable, and nutritious meal perfect for busy weeknights.

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Prep Time 25

Cook Time 15

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fish

1 pound white fish (tilapia or mahi-mahi) Choose fresh or thawed frozen fish for optimal flavor.
1 tablespoon olive oil Can substitute with avocado oil.
1 tablespoon smoked paprika
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon onion powder
0.5 teaspoon salt
0.5 teaspoon black pepper
optional cayenne to taste

For the Base

2 cups brown rice The foundational layer of the bowls.

For the Toppings

2 cups shredded lettuce/cabbage Feel free to swap in mixed greens or spinach.
1 can black beans Can substitute with pinto or kidney beans.
1 cup corn Use fresh corn if possible.
1 medium avocado Sliced or use guacamole as a substitute.
1 cup pico de gallo Store-bought can save prep time.
0.5 cup fresh cilantro Optional, can use parsley as a substitute.
0.5 cup crumbled cheese (optional) Feta or cotija are excellent choices.

For the Sauce

0.5 cup Greek yogurt or sour cream Forms the creamy base of the sauce.
1 lime juice Freshly squeezed.
0.5 teaspoon garlic powder
0.5 teaspoon chili powder
a pinch salt

Equipment

Non-stick Skillet
small bowl
whisk

Method

Step-by-Step Instructions

Prepare Spice Blend: Mix paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne in a small bowl.
Prepare Fish: Pat the fish dry, drizzle with olive oil, coat with spice blend, and squeeze lime juice over it.
Cook Fish: Heat a skillet, cook fish for 3-4 minutes on each side until blackened and flaky.
Make Sauce: Whisk together Greek yogurt, lime juice, garlic powder, chili powder, and salt until smooth.
Assemble Bowls: Cook rice, layer with lettuce/cabbage, black beans, and corn in bowls.
Top Bowls: Add flaked fish, avocado slices, pico de gallo, cilantro, cheese, and drizzle with sauce.
Serve and Enjoy: Serve immediately with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat fish separately to maintain texture.

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