Introduction
Hey there, friend! Ever get that craving for vibrant, flavorful tacos, but maybe you’re looking for something a little lighter, or perhaps just want to skip the tortillas? Well, let me tell you, these Blackened Fish Taco Bowls are about to become your new obsession. They capture all those amazing taco flavors you love – the seasoned fish, the fresh veggies, the creamy toppings – and pile them into one glorious, easy-to-eat bowl. It’s the perfect blend of healthy and satisfying, and honestly, it’s so quick to pull together, you’ll wonder where it’s been all your life. Trust me, this recipe is a total game-changer for busy weeknights or even a fun, casual dinner with friends.
Why You’ll Love This Recipe
- Fast: Seriously speedy, perfect for busy evenings.
- Easy: Simple steps, minimal fuss, maximum flavor.
- Giftable: Okay, maybe not the whole bowl, but the seasoning mix makes a great gift!
- Crowd-pleasing: Everyone can customize their own bowl!
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need for these vibrant bowls:
- White fish fillets: About 4 fillets of your favorite flaky white fish, like cod, tilapia, snapper, or even mahi-mahi.
- Cooked white or brown rice: About 2 cups. Use whatever rice you have on hand!
- Black beans: 1 cup, canned (rinsed and drained) or home-cooked.
- Canned or grilled fresh corn: 1 cup. Canned is easy, but grilled corn adds amazing smoky sweetness!
- Green or purple lettuce or cabbage: 2 cups, shredded for that essential crunch.
- Pico de gallo or diced tomatoes: 1/2 cup. Store-bought pico is a great time-saver, or just dice up some fresh tomatoes.
- Avocado: 1 ripe avocado, diced or sliced. Creaminess is key!
- Fresh cilantro: 1/4 cup, chopped. For that bright, fresh finish.
- Lime: You’ll need the juice of 1 lime for squeezing over everything at the end, and maybe extra wedges for serving. (Note: the recipe lists 1 lime and also 1 tbsp lime juice separately – that 1 tbsp is likely for the blackened seasoning blend, while the juice of 1 lime is for serving. Let’s use 1 tbsp for the seasoning blend).
- Cotija or feta cheese: 1/4 cup, crumbled. Adds a lovely salty pop!
- Greek yogurt or sour cream: 1/2 cup. A dollop for cool, creamy contrast.
- Olive oil: 1 tbsp, for cooking the fish.
- For the Blackened Seasoning: This blend is where the magic happens! Mix these dry spices together:
- 1 1/2 tsp Chili powder
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Cumin
- 1/4 tsp Cayenne pepper (adjust to your spice preference!)
- 3/4 tsp Salt
- 1/4 tsp Black pepper
- (Plus 1 tbsp lime juice mentioned above)
How to Make It
Alright, let’s get these bowls assembled! It’s super simple:
- First things first, if you haven’t already, cook your rice according to package directions. While the rice is doing its thing, you can prep everything else.
- In a small bowl, whisk together all the dry blackened seasoning spices (chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper).
- Pat your fish fillets really dry with paper towels. This helps the seasoning stick and gives you a better sear. Rub the fish on both sides with the olive oil, then generously sprinkle and rub the blackened seasoning all over the fillets. If the seasoning blend seems a little dry, you can mix the 1 tbsp lime juice into the dry spices to make a sort of paste before rubbing it on the fish.
- Heat a skillet (cast iron is great for this!) over medium-high heat. Once hot, add the seasoned fish. Cook for about 3-5 minutes per side, depending on the thickness of the fillets, until the fish is opaque and flakes easily with a fork. Don’t overcrowd the pan; cook in batches if needed.
- While the fish is cooking or right after, warm up your black beans and corn if they aren’t already warm (a quick zap in the microwave works!).
- Now for the fun part: assembling the bowls! Divide the cooked rice among your serving bowls.
- Top the rice with spoonfuls of the warm black beans and corn, a generous portion of the shredded lettuce or cabbage, the pico de gallo or diced tomatoes, and some creamy diced avocado.
- Break the cooked blackened fish into chunks and add it to each bowl.
- Finish each bowl with a sprinkle of crumbled cotija or feta cheese, a dollop of Greek yogurt or sour cream, a squeeze of fresh lime juice from your extra lime, and a sprinkle of fresh cilantro.
- Serve immediately and enjoy all those amazing flavors!
Substitutions & Additions
One of the best things about bowls is how customizable they are! Feel free to play around:
- Swap the fish: Shrimp or chicken would be delicious with the same blackened seasoning. For a vegetarian bowl, load up on the beans and corn, or add seasoned tofu or roasted sweet potatoes.
- Change the grain: Quinoa, cauliflower rice, or even just extra lettuce for a low-carb option work great instead of rice.
- Add more veggies: Sautéed bell peppers and onions are a classic addition. Roasted sweet corn would be amazing. A little jicama slaw for crunch? Yes!
- Switch the sauce: A drizzle of creamy chipotle sauce, a scoop of guacamole (instead of plain avocado), or your favorite hot sauce can add extra flair.
- Try different cheese: Shredded cheddar or Monterey Jack cheese melts nicely if you prefer, or skip the cheese if you’re dairy-free.
Tips for Success
Here are a few little things I’ve learned that help make these bowls perfect every time:
- Don’t overcook the fish! White fish cooks quickly. Watch it closely and remove it from the heat as soon as it flakes easily to keep it moist and tender.
- Pat that fish dry. Seriously, taking an extra minute to pat the fillets dry with paper towels makes a big difference in how well the seasoning sticks and how nicely it sears.
- Prep ahead: You can cook the rice, chop the lettuce/cabbage, dice the avocado (toss with a little lime juice to prevent browning!), and get your other toppings ready ahead of time. When it’s dinner time, all you have to do is cook the fish and assemble!
- Adjust the spice: If you’re not a fan of heat, reduce or omit the cayenne pepper in the seasoning blend. If you love it hot, feel free to add a pinch more!
How to Store It
If you have leftovers (a rare occurrence in my house!), the best way to store these bowls is to keep the components separate in airtight containers in the refrigerator. The cooked fish will last for 2-3 days, while the rice, beans, corn, and chopped veggies should be good for 4-5 days. It’s best to add fresh avocado and the creamy topping right before serving leftover bowls.
FAQs
Got questions? I’ve got answers!
- Can I use frozen fish? Yes, absolutely! Just make sure the fish is completely thawed and patted very dry before you season and cook it.
- Is this recipe very spicy? The amount of cayenne pepper gives it a little kick, which is characteristic of blackened seasoning. You can easily control the spice level by reducing or omitting the cayenne.
- Can I make this for meal prep? Definitely! Prepare all the components (cook rice, cook fish, chop veggies) and store them in separate containers. When you’re ready for a meal, just assemble a bowl! Keep creamy toppings and avocado separate until serving.
- What kind of white fish is best? Any mild, flaky white fish works well. Cod, tilapia, snapper, grouper, or mahi-mahi are all great choices for blackened seasoning.
Blackened Fish Taco Bowls
Ever get that craving for vibrant, flavorful tacos, but maybe you're looking for something a little lighter, or perhaps just want to skip the tortillas? Well, let me tell you, these Blackened Fish Taco Bowls are about to become your new obsession. They capture all those amazing taco flavors you love – the seasoned fish, the fresh veggies, the creamy toppings – and pile them into one glorious, easy-to-eat bowl. It's the perfect blend of healthy and satisfying, and honestly, it’s so quick to pull together, you'll wonder where it's been all your life. Trust me, this recipe is a total game-changer for busy weeknights or even a fun, casual dinner with friends.
Equipment
- Skillet Cast iron is great for this
Ingredients
Main Ingredients
- 4 White fish fillets Your favorite flaky white fish, like cod, tilapia, snapper, or even mahi-mahi.
- 2 cup Cooked white or brown rice
- 1 cup Black beans Canned (rinsed and drained) or home-cooked.
- 1 cup Canned or grilled fresh corn
- 2 cup Green or purple lettuce or cabbage Shredded.
- 0.5 cup Pico de gallo or diced tomatoes
- 1 Avocado 1 ripe avocado, diced or sliced.
- 0.25 cup Fresh cilantro Chopped.
- 1 Lime Plus extra wedges for serving.
- 0.25 cup Cotija or feta cheese Crumbled.
- 0.5 cup Greek yogurt or sour cream
- 1 tbsp Olive oil For cooking the fish.
Blackened Seasoning
- 1.5 tsp Chili powder
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 0.5 tsp Onion powder
- 0.5 tsp Cumin
- 0.25 tsp Cayenne pepper Adjust to your spice preference!
- 0.75 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Lime juice For the seasoning blend (optional, if mixture seems dry).
Instructions
- First things first, if you haven't already, cook your rice according to package directions. While the rice is doing its thing, you can prep everything else.
- In a small bowl, whisk together all the dry blackened seasoning spices (chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper).
- Pat your fish fillets really dry with paper towels. This helps the seasoning stick and gives you a better sear. Rub the fish on both sides with the olive oil, then generously sprinkle and rub the blackened seasoning all over the fillets. If the seasoning blend seems a little dry, you can mix the 1 tbsp lime juice into the dry spices to make a sort of paste before rubbing it on the fish.
- Heat a skillet (cast iron is great for this!) over medium-high heat. Once hot, add the seasoned fish. Cook for about 3-5 minutes per side, depending on the thickness of the fillets, until the fish is opaque and flakes easily with a fork. Don't overcrowd the pan; cook in batches if needed.
- While the fish is cooking or right after, warm up your black beans and corn if they aren't already warm (a quick zap in the microwave works!).
- Now for the fun part: assembling the bowls! Divide the cooked rice among your serving bowls.
- Top the rice with spoonfuls of the warm black beans and corn, a generous portion of the shredded lettuce or cabbage, the pico de gallo or diced tomatoes, and some creamy diced avocado.
- Break the cooked blackened fish into chunks and add it to each bowl.
- Finish each bowl with a sprinkle of crumbled cotija or feta cheese, a dollop of Greek yogurt or sour cream, a squeeze of fresh lime juice from your extra lime, and a sprinkle of fresh cilantro.
- Serve immediately and enjoy all those amazing flavors!
Notes
Tips for Success:
- Don't overcook the fish! White fish cooks quickly. Watch it closely and remove it from the heat as soon as it flakes easily to keep it moist and tender.
- Pat that fish dry. Seriously, taking an extra minute to pat the fillets dry with paper towels makes a big difference in how well the seasoning sticks and how nicely it sears.
- Prep ahead: You can cook the rice, chop the lettuce/cabbage, dice the avocado (toss with a little lime juice to prevent browning!), and get your other toppings ready ahead of time. When it's dinner time, all you have to do is cook the fish and assemble!
- Adjust the spice: If you're not a fan of heat, reduce or omit the cayenne pepper in the seasoning blend. If you love it hot, feel free to add a pinch more! How to Store It:
If you have leftovers (a rare occurrence in my house!), the best way to store these bowls is to keep the components separate in airtight containers in the refrigerator. The cooked fish will last for 2-3 days, while the rice, beans, corn, and chopped veggies should be good for 4-5 days. It's best to add fresh avocado and the creamy topping right before serving leftover bowls.
- Don't overcook the fish! White fish cooks quickly. Watch it closely and remove it from the heat as soon as it flakes easily to keep it moist and tender.
- Pat that fish dry. Seriously, taking an extra minute to pat the fillets dry with paper towels makes a big difference in how well the seasoning sticks and how nicely it sears.
- Prep ahead: You can cook the rice, chop the lettuce/cabbage, dice the avocado (toss with a little lime juice to prevent browning!), and get your other toppings ready ahead of time. When it's dinner time, all you have to do is cook the fish and assemble!
- Adjust the spice: If you're not a fan of heat, reduce or omit the cayenne pepper in the seasoning blend. If you love it hot, feel free to add a pinch more! How to Store It:
If you have leftovers (a rare occurrence in my house!), the best way to store these bowls is to keep the components separate in airtight containers in the refrigerator. The cooked fish will last for 2-3 days, while the rice, beans, corn, and chopped veggies should be good for 4-5 days. It's best to add fresh avocado and the creamy topping right before serving leftover bowls.