Description
Blackened Fish Taco Bowls are a vibrant and flavorful meal featuring perfectly spiced fish, crunchy vegetables, and a satisfying rice base. Ideal for gatherings or weeknight dinners, these bowls are a must-try for taco lovers looking for bold taste and freshness.
Ingredients
Scale
- 4 fish fillets (tilapia or catfish works great)
- 2 tbsp paprika
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 cups cooked rice (white or brown)
- 1 cup shredded red cabbage
- 1 cup diced tomatoes
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Season the fish fillets by combining paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper in a small bowl. Rub the mixture generously over the fillets.
- Heat olive oil in a cast-iron skillet over medium-high heat. Once hot, add the seasoned fillets and blacken for about 4-5 minutes on each side until cooked through and crispy.
- While the fish is cooking, chop the red cabbage, dice the tomatoes, and slice the avocado to prepare fresh toppings.
- To assemble the taco bowls, start with a base of cooked rice, add the blackened fish, and then top with red cabbage, diced tomatoes, and avocado. Garnish with fresh cilantro and serve with lime wedges.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to maintain texture and flavor.
- Pair with a refreshing margarita or iced tea for an ideal meal experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg