Name: Blackened Fish Taco Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 fillets of white fish (tilapia, cod, or mahi-mahi); 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1 teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional, for heat); Juice of 1 lime; 2 cups cooked white or brown rice (or cauliflower rice for a low-carb option); 2 cups shredded lettuce or cabbage (green or purple); 1 cup black beans, drained and rinsed; 1 cup corn (fresh, canned, or grilled); 1 avocado, sliced or mashed; ½ cup pico de gallo or diced tomatoes; ¼ cup chopped fresh cilantro; ¼ cup crumbled cotija or feta cheese (optional); Lime wedges for serving; ½ cup Greek yogurt or sour cream; 1 tablespoon lime juice; ½ teaspoon garlic powder; ½ teaspoon chili powder; ¼ teaspoon salt

Blackened Fish Taco Bowls

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Blackened Fish Taco Bowls are a vibrant and flavorful dish that brings together crispy blackened fish, fresh toppings, and a creamy sauce for a satisfying meal.

Author: Aurora
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Dinner
Method: Frying
Cuisine: Mexican

Ingredients

Scale

4 fillets of white fish (tilapia, cod, or mahi-mahi)
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for heat)
Juice of 1 lime
2 cups cooked white or brown rice (or cauliflower rice for a low-carb option)
2 cups shredded lettuce or cabbage (green or purple)
1 cup black beans, drained and rinsed
1 cup corn (fresh, canned, or grilled)
1 avocado, sliced or mashed
½ cup pico de gallo or diced tomatoes
¼ cup chopped fresh cilantro
¼ cup crumbled cotija or feta cheese (optional)
Lime wedges for serving
½ cup Greek yogurt or sour cream
1 tablespoon lime juice
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon salt

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Instructions

In a small bowl, mix smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Pat the fish fillets dry and rub with olive oil. Coat evenly with the spice blend and drizzle lime juice on top.
Heat a skillet over medium-high heat. Cook the seasoned fish for 3–4 minutes per side until blackened and flaky.
In another bowl, whisk together Greek yogurt (or sour cream), lime juice, garlic powder, chili powder, and salt to make the creamy sauce.
Assemble the taco bowls by dividing cooked rice into four bowls. Top with shredded lettuce or cabbage, black beans, corn, and each blackened fish fillet.
Finish with avocado slices, pico de gallo, cilantro, crumbled cheese (if using), and drizzle with creamy sauce.

Nutrition

Serving Size: 1 bowl (approximately 350g)
Calories: 480
Sugar: 3g
Sodium: 680mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 10g
Protein: 28g
Cholesterol: 50mg

Find it online: https://allcrockpots.com/blackened-fish-taco-bowls/