Description
These Blackened Fish Taco Bowls are a vibrant, flavorful meal perfect for a quick weeknight dinner. Featuring perfectly seasoned and seared white fish fillets served over a bed of rice with fresh toppings like shredded lettuce, black beans, corn, avocado, and pico de gallo, all drizzled with a tangy creamy lime sauce made from Greek yogurt or sour cream. Ready in just 25 minutes, this recipe combines smoky spices and fresh ingredients for a wholesome, satisfying bowl.
Ingredients
Scale
Fish and Seasoning
- 4 fillets of white fish (tilapia, cod, or mahi-mahi)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
Base and Toppings
- 2 cups cooked rice (white or brown)
- 1 cup shredded lettuce or cabbage
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1 avocado, sliced
- 1/2 cup pico de gallo
- Fresh cilantro leaves for garnish
Creamy Lime Sauce
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon lime juice (freshly squeezed)
Instructions
- Mix the spices. In a small bowl, combine smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Stir well to create the blackening spice blend.
- Prepare the fish. Pat the fish fillets dry with paper towels. Brush both sides of each fillet with olive oil, then evenly coat them with the spice blend, pressing gently to adhere.
- Cook the fish. Heat a skillet over medium-high heat until hot. Place the seasoned fish in the skillet and cook undisturbed for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
- Make the creamy sauce. In a small bowl, whisk together Greek yogurt or sour cream with freshly squeezed lime juice until smooth and well combined.
- Assemble the bowls. Divide the cooked rice evenly among four bowls. Top each with shredded lettuce or cabbage, black beans, corn, and a cooked fish fillet.
- Finish with toppings. Garnish with sliced avocado, spoonfuls of pico de gallo, fresh cilantro leaves, and drizzle the creamy lime sauce over each bowl just before serving.
Notes
- You can substitute the white fish with any firm-fleshed fish you prefer.
- For a spicier kick, increase the cayenne pepper according to your taste.
- Use brown rice for a heartier and more fiber-rich base.
- Leftover bowls keep well refrigerated up to 2 days, but avocado is best added fresh.
- To make this dish dairy-free, swap the Greek yogurt or sour cream with a vegan alternative.
