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Blackened Fish Taco Bowls Recipe

Blackened Fish Taco Bowls Recipe
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★★★★★

5 from 10 reviews

Delicious and vibrant Blackened Fish Taco Bowls featuring perfectly seasoned and seared white fish fillets atop a bed of rice, fresh veggies, and black beans, topped with creamy lime sauce and fresh avocado for a flavorful and wholesome meal perfect for any weeknight dinner.

Ingredients

Scale

For the Blackened Fish:

  • 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

For the Taco Bowl Base:

  • 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)

For the Toppings:

  • 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

  1. 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 to create a flavorful blackening spice blend.
  2. Season the Fish: Pat the fish fillets dry with a paper towel. Rub each fillet with olive oil and coat both sides evenly with the prepared spice blend. Squeeze fresh lime juice over the top for an extra burst of flavor.
  3. Cook the Fish: Heat a large skillet over medium-high heat until hot. Add the seasoned fish fillets and cook for 3-4 minutes per side, or until the fish is blackened and flakes easily with a fork. Remove from heat and set aside.
  4. Make the Creamy Sauce: In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, garlic powder, chili powder, and salt. Taste and adjust seasoning as needed to get the perfect creamy and tangy sauce consistency.
  5. Assemble the Taco Bowls: Divide the cooked rice evenly into four bowls. Layer shredded lettuce or cabbage, black beans, and corn on top of the rice. Place one blackened fish fillet on each bowl as the main protein.
  6. Add Toppings and Serve: Top each bowl with avocado slices or mashed avocado, pico de gallo, chopped cilantro, and crumbled cotija or feta cheese if using. Drizzle generously with the creamy lime sauce and serve the bowls with lime wedges for squeezing over the top.

Notes

  • Use cauliflower rice instead of regular rice for a low-carb or keto-friendly option.
  • Adjust cayenne pepper quantity to control the heat level in the blackening spice blend.
  • Fresh fish like mahi-mahi or cod work best for this recipe, but tilapia is a great budget-friendly alternative.
  • For a dairy-free sauce, substitute Greek yogurt with a plant-based yogurt or sour cream alternative.
  • Advance prep options include making the spice blend and creamy sauce ahead of time to reduce cooking time.

Nutrition

Keywords: blackened fish, fish tacos, taco bowls, healthy fish recipe, Mexican-inspired bowls, easy weeknight dinner

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