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.