Description
A fresh and flavorful taco bowl featuring smoky blackened fish, rice, crisp vegetables, and a creamy lime sauce for a quick and satisfying meal.
Ingredients
- For the Blackened Fish:
- 4 fillets white fish (tilapia, cod, or mahi-mahi)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Juice of 1 lime
- For the Taco Bowl Base:
- 2 cups cooked white or brown rice
- 2 cups shredded lettuce or cabbage
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, canned, or grilled)
- For the Toppings:
- 1 avocado, sliced or mashed
- 1/2 cup pico de gallo or diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija or feta cheese (optional)
- Lime wedges for serving
- For the Creamy Sauce:
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Instructions
1. In a small bowl, mix smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create the spice blend.
2. Pat the fish fillets dry with paper towels. Rub each fillet with olive oil and coat both sides evenly with the spice blend. Squeeze lime juice over the fish.
3. Heat a large skillet over medium-high heat. Cook the fish for 3–4 minutes per side until blackened and flaky. Remove from heat.
4. In a small bowl, whisk together Greek yogurt or sour cream, lime juice, garlic powder, chili powder, and salt to make the creamy sauce.
5. Divide cooked rice into four bowls. Add shredded lettuce or cabbage, black beans, and corn.
6. Place a cooked blackened fish fillet on top of each bowl.
7. Top with avocado, pico de gallo, cilantro, and crumbled cheese if desired. Drizzle with creamy sauce and serve with lime wedges.
Notes
Cauliflower rice can be used instead of regular rice for a lower-carb option.
Adjust cayenne pepper to control the spice level.
Grilled corn adds extra smoky flavor if available.
The fish can be flaked before serving if you prefer smaller pieces in the bowl.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 35g