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Fresh blackened fish taco bowl served over rice with avocado, beans, and lime sauce
Isaac blogger

Blackened Fish Taco Bowls

Blackened fish taco bowls made with smoky seasoned fish, fluffy rice, fresh vegetables, and a creamy lime sauce. This easy, customizable bowl is quick to prepare and perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner / Main Course
Cuisine: Mexican-Inspired
Calories:
Ingredients Method

Ingredients
  

  • For the Fish
  • 4 white fish fillets tilapia, cod, mahi-mahi
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne optional
  • Juice of 1 lime
  • For the Bowls
  • 2 cups cooked rice white, brown, or cauliflower
  • 2 cups shredded lettuce or cabbage
  • 1 cup black beans rinsed
  • 1 cup corn
  • 1 avocado sliced or mashed
  • Toppings
  • ½ cup pico de gallo
  • ¼ cup cilantro
  • ¼ cup cotija or feta optional
  • Lime wedges
  • Creamy Sauce
  • ½ cup Greek yogurt or sour cream
  • 1 tbsp lime juice
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ¼ tsp salt

Method
 

  1. Before You Begin
  2. Pat fish dry and prepare all ingredients. Cooking times and results may vary depending on fillet thickness and stove heat. Check for doneness and adjust as needed.
  3. Make the Spice Mix
  4. Combine smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne.
  5. Season the Fish
  6. Pat fillets dry. Rub with olive oil and coat evenly with the spice mix. Squeeze lime juice on top.
  7. Cook the Fish
  8. Heat a skillet over medium-high. Cook fillets for about 3–4 minutes per side, or until blackened, opaque, and flaking easily with a fork. Let rest briefly.
  9. Make the Sauce
  10. Whisk yogurt, lime juice, garlic powder, chili powder, and salt. Adjust to taste.
  11. Assemble the Bowls
  12. Divide rice into bowls. Add lettuce, beans, corn, avocado, and cooked fish.
  13. Top & Serve
  14. Add pico, cilantro, and cheese. Drizzle sauce and serve with lime wedges.