A delicious and flavorful recipe for Blackened Fish Taco Bowls, featuring seasoned fish fillets served over a base of brown rice or quinoa with fresh toppings.
Author:Adriana Rose
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 (6-ounce) white fish fillets (such as tilapia or cod)
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
4 cups cooked brown rice or quinoa
1 cup cherry tomatoes, halved
1 cup corn (fresh, frozen, or canned)
1 avocado, diced
½ cup red cabbage, shredded
¼ cup fresh cilantro, chopped
Lime wedges for serving
Sour cream or Greek yogurt for topping (optional)
Instructions
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and black pepper. Rub the spice mixture evenly over both sides of the fish fillets.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the fish fillets and cook for about 3-4 minutes on each side, or until the fish is cooked through and has a blackened crust. Remove from the skillet and let rest for a few minutes before flaking into bite-sized pieces.
In serving bowls, layer the cooked brown rice or quinoa as the base. Top with blackened fish, cherry tomatoes, corn, avocado, red cabbage, and cilantro.
Serve with lime wedges on the side and a dollop of sour cream or Greek yogurt if desired.
Notes
For a spicier kick, add diced jalapeños or a drizzle of hot sauce on top.
Substitute the fish with shrimp or grilled chicken for a different protein option.