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 perfectly encapsulates healthy eating. With their combination of perfectly spiced blackened fish, fresh vegetables, and a creamy sauce, these bowls are ideal for weeknight dinners or meal prep. The recipe is quick, taking only 25 minutes from preparation to plate, making it easy to whip up even on busy nights. Plus, the customizable nature of the toppings allows you to cater to various dietary preferences while ensuring every bite is packed with flavor. Whether you’re hosting friends or enjoying a family meal, these taco bowls are sure to impress with their colorful presentation and bold taste.

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

In a small bowl, mix together smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Pat the fish fillets dry with paper towels. Rub each fillet with olive oil. Coat both sides evenly with the spice blend. Squeeze fresh lime juice over the top for extra flavor.
Heat a large skillet over medium-high heat. Once hot, add the seasoned fish. Cook for 3–4 minutes per side until blackened and flaky. Remove from heat and set aside.
In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, garlic powder, chili powder, and salt. Adjust seasoning to taste.
Divide cooked rice into four bowls. Add shredded lettuce or cabbage on top. Layer with black beans and corn. Place one blackened fish fillet on top of each bowl.
Top each bowl with avocado slices, pico de gallo, cilantro, and crumbled cheese if using. Drizzle with creamy sauce and serve with lime wedges.

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

Nutrition

Serving Size: 1 bowl (approximately 450g)
Calories: 480
Sugar: 5g
Sodium: 780mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 9g
Protein: 30g
Cholesterol: 85mg

Keywords: Feel free to switch up toppings based on your taste—jalapeños or radishes can add extra crunch. For a low-carb option, substitute rice with cauliflower rice.