Description
A vibrant dish featuring blackened fish, savory rice, and fresh toppings, creating a flavorful bowl full of joy.
Ingredients
Scale
- 4 fillets of white fish (tilapia, cod, or mahi-mahi)
- 2 cups cooked rice (white, brown, or cauliflower)
- 2 cups shredded lettuce or cabbage
- 1 cup black beans
- 1 cup corn
- 1 avocado
- Juice of 1 lime
- ½ cup Greek yogurt or sour cream
- 1 tablespoon lime juice for sauce
- ½ teaspoon garlic powder for sauce
- ½ teaspoon chili powder for sauce
- ¼ teaspoon salt for sauce
Instructions
- Begin by preparing the spice blend. In a small bowl, mix together smoked paprika, chili powder, cumin, garlic powder, salt, black pepper, and cayenne pepper.
- Pat the fish fillets dry using a paper towel. Rub them with olive oil and generously coat them with the spice blend.
- Squeeze fresh lime juice over the fillets for an extra zesty touch.
- Heat a large skillet over medium-high heat. Once hot, carefully place the fish in the pan and cook for 3–4 minutes on each side until blackened and cooked through.
- While the fish cooks, prepare the creamy sauce by mixing Greek yogurt with lime juice, garlic powder, chili powder, and salt.
- To assemble the bowls, start with a base of cooked rice. Add layers of shredded lettuce or cabbage, followed by black beans and corn.
- Top it off with a perfectly blackened fish fillet.
- Finish with sliced avocado, pico de gallo, cilantro, and drizzle with the creamy sauce. Enjoy!
Notes
Customize toppings as desired; consider adding diced tomatoes or extra lime.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 75mg
Keywords: fish tacos, blackened fish, taco bowls, Mexican food, healthy dinner