Introduction

Hey there, foodie friends! Do you ever crave those vibrant, satisfying flavors of fish tacos but wish you could skip the tortillas and keep it super simple? Well, get ready to have your taste buds do a happy dance! Today, we’re diving into a recipe that’s a weeknight dinner hero: Blackened Fish Taco Bowls. Seriously, these bowls are so ridiculously easy to put together, they’ll become your go-to for a quick and delicious meal. I remember making these for the first time, and my whole family was hooked from the very first bite. It’s like a party in a bowl!

Why You’ll Love This Recipe

Fast: Whip these up in under 30 minutes, perfect for busy weeknights.
Easy: Minimal steps and simple ingredients make this a breeze for any home cook.
Giftable: While you can’t “gift” the assembled bowl, the homemade blackened seasoning is fantastic for gifting to your favorite chef!
Crowd-pleasing: From picky eaters to adventurous foodies, everyone devours these flavorful bowls.

Ingredients

Let’s gather our goodies for these amazing bowls. Don’t be intimidated by the list; it all comes together beautifully!

4 white fish fillets: Think cod, tilapia, or mahi-mahi. Whatever looks fresh and flaky!
1 avocado: For that creamy, dreamy goodness.
1 cup black beans: Canned and rinsed is perfect, adding a hearty texture.
1/4 cup fresh cilantro: For a burst of fresh, herbaceous flavor.
1 cup corn: Canned or grilled fresh corn kernels add a touch of sweetness.
2 cups lettuce or cabbage: Shredded green or purple cabbage adds a nice crunch.
1 lime, juiced: Essential for brightness!
1 lime: For squeezing over your finished bowl.
1/2 tsp onion powder: A key player in our flavor bomb seasoning.
1/2 cup pico de gallo or diced tomatoes: Adds a fresh, zesty kick.
1 tsp garlic powder: Because garlic makes everything better.
1 tbsp lime juice: Extra zing for the seasoning!
2 cups cooked white or brown rice: Your wholesome base.
1/4 tsp black pepper: For a little warmth.
1/4 tsp cayenne pepper: Just a touch of heat, feel free to adjust!
1 1/2 tsp chili powder: The star of our blackened seasoning.
1 tsp smoked paprika: Adds a lovely smoky depth.
3/4 tsp salt: To enhance all those delicious flavors.
1 tbsp olive oil: For searing our fish to perfection.
1/2 tsp cumin: Earthy and aromatic.
1/4 cup cotija or feta cheese: For a salty, crumbly topping.
1/2 cup Greek yogurt or sour cream: A cool, creamy dollop to balance the spice.

How to Make It

Alright, let’s get cooking! This is where the magic happens, and trust me, it’s easier than you think.

Prep Your Fish: Start by patting your fish fillets nice and dry with paper towels. This helps the seasoning stick and the fish get a good sear.
Whip Up the Seasoning: In a small bowl, get ready to make your flavor powerhouse! Combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Give it a good stir – that’s your secret weapon!
Season the Fish: Now, lovingly rub this incredible spice mixture all over both sides of your fish fillets. Make sure they’re coated evenly.
Heat Things Up: Grab a skillet and add your olive oil. Let it heat over medium-high heat. You want it nice and hot, but not smoking.
Sear to Perfection: Carefully place the seasoned fish fillets into the hot skillet. Sear them for about 3-4 minutes per side. You’re looking for a beautiful, dark crust to form and for the fish to be cooked through and flake easily.
Flake It: Once cooked, gently flake the fish into bite-sized pieces right in the pan or on a plate. This makes it super easy to eat in the bowl.
Assemble Your Masterpiece: Time to build your bowl! Start with a generous scoop of your cooked rice. Then, layer on the shredded lettuce or cabbage, followed by the black beans, corn, and those gorgeous flaked pieces of blackened fish. Add a spoonful of pico de gallo and some creamy avocado slices.
The Grand Finale: Top it all off with a sprinkle of cotija or feta cheese, a cooling dollop of Greek yogurt or sour cream, and a generous squeeze of fresh lime juice.
Garnish and Enjoy: Finish with a sprinkle of fresh cilantro for that final pop of freshness. Voila! Your incredible Blackened Fish Taco Bowl is ready to be devoured.

Substitutions & Additions

Feeling creative? Or maybe you need to make a swap? I love how versatile these bowls are!

Spice Level: If you’re not a fan of heat, dial back or omit the cayenne pepper. If you love a kick, add a pinch more!
Greens: Swap lettuce or cabbage for spinach, kale, or even a bed of quinoa for extra protein.
Beans: Pinto beans or kidney beans work just as well as black beans.
Toppings Galore: Get adventurous! Add some pickled red onions, a drizzle of chipotle mayo, some diced jalapeños, or even some mango salsa for a tropical twist.
Vegetarian Option: Skip the fish and use seasoned, grilled tofu, tempeh, or even extra beans and veggies for a delicious vegetarian bowl.

Tips for Success

A few little tricks can make these bowls even more spectacular!

Don’t Overcrowd the Pan: When searing the fish, make sure you have enough space in your skillet. Cooking in batches if necessary will ensure a nice, dark crust instead of steaming the fish.
Pat Dry is Key: I can’t stress this enough – patting the fish dry is crucial for achieving that lovely sear and crust.
Prep Ahead: Cook your rice and chop your veggies the day before to make assembly even faster. You can also mix the blackened seasoning blend ahead of time and store it in an airtight container.
Seasoning Adjustment: Taste your seasoning blend before you rub it on the fish. You can adjust the salt and spice to your preference.

How to Store It

Got leftovers? Lucky you! These bowls store surprisingly well, though I recommend keeping the dressing components (yogurt/sour cream) and avocado separate to prevent sogginess.

Store any assembled bowls (without avocado and yogurt/sour cream) in an airtight container in the refrigerator for up to 2 days.
It’s best to store the cooked, flaked fish and the prepared rice separately. Then, when you’re ready to eat, simply reheat the rice and fish, assemble with fresh toppings, and enjoy!

FAQs

Got questions? I’ve got answers!

Q: Can I use a different type of fish?
A: Absolutely! Any firm white fish like tilapia, cod, snapper, or even salmon will work wonderfully. Just adjust cooking time based on thickness.

Q: How do I make the fish “blackened”?
A: The “blackened” effect comes from the dark, flavorful spice rub and searing the fish at a higher temperature until a crust forms. Don’t worry if it looks a little dark; that’s the point!

Q: Can I grill the fish instead of pan-searing it?
A: Yes! Grilling is a fantastic option. Just preheat your grill to medium-high, oil the grates, and grill the seasoned fish for about 3-4 minutes per side, until cooked through and nicely charred.

Q: What if I don’t have pico de gallo?
A: No problem! Simply dice up some fresh tomatoes, finely chop some red onion and cilantro, and add a squeeze of lime juice. Easy peasy!

Blackened Fish Taco Bowls

Easy and flavorful Blackened Fish Taco Bowls that are perfect for a quick and delicious weeknight meal. Packed with fresh ingredients and a vibrant spice blend, these bowls offer all the taste of fish tacos without the tortillas.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Servings 4

Equipment

Skillet For searing the fish.
Small bowl For mixing the seasoning.
paper towels For patting the fish dry.

Ingredients

For the Blackened Fish

4 fillets white fish Cod, tilapia, or mahi-mahi recommended.
1 tbsp olive oil
1.5 tsp chili powder
0.5 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
0.5 tsp onion powder
0.25 tsp cayenne pepper Adjust to taste.
0.75 tsp salt
0.25 tsp black pepper

For the Taco Bowls

2 cups cooked white or brown rice
2 cups shredded lettuce or cabbage Green or purple cabbage.
1 cup black beans Canned and rinsed.
1 cup corn Canned or grilled kernels.
0.5 cup pico de gallo or diced tomatoes
1 avocado avocado Sliced.
0.25 cup cotija or feta cheese Crumbled.
0.5 cup Greek yogurt or sour cream
1 lime Juiced for seasoning, and extra for serving.
0.25 cup fresh cilantro Chopped, for garnish.

Instructions

Pat fish fillets dry with paper towels.
4 fillets white fish
In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper for the seasoning blend.
4 fillets white fish
Rub the spice mixture evenly over both sides of the fish fillets.
4 fillets white fish
Heat olive oil in a skillet over medium-high heat.
4 fillets white fish
Carefully place the seasoned fish fillets in the hot skillet and sear for 3-4 minutes per side, until a dark crust forms and the fish is cooked through and flakes easily.
4 fillets white fish
Gently flake the cooked fish into bite-sized pieces.
4 fillets white fish
Assemble the bowls: Start with a base of cooked rice, then layer with shredded lettuce/cabbage, black beans, corn, flaked blackened fish, pico de gallo, and avocado slices.
4 fillets white fish
Top with crumbled cotija/feta cheese, a dollop of Greek yogurt/sour cream, and a squeeze of fresh lime juice.
4 fillets white fish
Garnish with fresh cilantro and serve.
4 fillets white fish

Notes

The homemade blackened seasoning is also great for gifting. For a vegetarian option, replace the fish with seasoned grilled tofu, tempeh, or extra beans and veggies. If you don't have pico de gallo, simply dice fresh tomatoes, chop red onion and cilantro, and add a squeeze of lime juice.