Description
Delicious blackened fish taco bowls filled with savory fish, creamy sauce, and fresh toppings, perfect for a quick dinner or gathering.
Ingredients
- 4 fillets of white fish (tilapia, cod, or mahi-mahi)
- 2 cups of cooked rice (white, brown, or cauliflower)
- 2 cups shredded lettuce or cabbage
- 1 cup black beans
- 1 cup corn
- 1 ripe 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
- Prepare your spice blend by mixing smoked paprika, chili powder, cumin, garlic powder, salt, black pepper, and cayenne pepper in a small bowl.
- Pat the fish dry and rub it with olive oil. Apply the spice blend thoroughly and squeeze lime juice on top.
- Heat a large skillet over medium-high heat. Cook the fish for 3-4 minutes per side until blackened and cooked through.
- Meanwhile, mix Greek yogurt with lime juice, garlic powder, chili powder, and salt for the creamy sauce.
- Assemble your bowls with rice as the base. Add shredded lettuce or cabbage, black beans, corn, and top it off with the blackened fish fillet.
- Finish your masterpiece with slices of avocado, pico de gallo, and a sprinkle of cilantro. Drizzle with the creamy sauce before serving.
Notes
Double the spicy seasoning for extra heat. Freshness is key for vibrant flavors.
