Blackened fish taco bowl
Blackened fish taco bowl is an easy dinner-in-a-bowl. It is so vibrant and fragrant. And the blackened fish is the star of the dish. Also, you can prep lots of it ahead of time. SWOON!
Ingredients
Taco bowl ingredients
- 1½-2 cups brown rice (cooked)
- 1-1½ cup (black) beans (cooked from scratch or canned)(can be red beans as well)
- 1½ cup red cabbage (shredded)
- 2 limes
- 1 serving guacamole (guacamole 2.0.*, regular guacamole or cubed avocado)
- 1 serving cherry tomato pico de gallo (see recipe below in Notes** or use regular pico de gallo or store bought salsa)
- 4 fish filets (mahi mahi or similar)
Spice rub for fish
- 1 tbsp ground cumin
- ¼ tsp cayenne powder (or more if you like it to be spicy)
- 2 tsp sweet paprika
- ¼-½ tsp chili powder (or even less if you are serving this to kids)
- 1 tsp salt
- ½ tsp freshly ground black pepper
Instructions
Make the day before or start with this on the day itself:
- Prepare (brown) rice and (black) beans according to packaging. Store in an airtight container in the refrigerator if your are prepping this the day before. You can skip this step if you plan to use canned beans.
- Boil corn on the cob. Store in an airtight container in the refrigerator if your are prepping this the day before. You can skip this step if you plan to use canned corn.
- Shred red cabbage finely. Store in an airtight container in the refrigerator if your are prepping this the day before.
- Prepare the cherry tomato pico the gallo** according to the recipe and store in an airtight container in the refrigerator if your are prepping this the day before.
- Add all the spice rub ingredients to a small jar or container and shake to combine. Set aside until you start preparing the fish.
Prepare the guacamole
- Prepare the guacamole 2.0. according to the recipe or make just regular guacamole. You can also just cut 1 avocado in cubes instead.
Limes/cabbage
- Cut the limes into wedges. Use half a lime to squeeze over the shredded cabbage together with a pinch of salt. And mix to combine it all.
'Corn off the cob'
- Take the corn out of the refrigerator and cut it off the cob. Set aside until assembling the taco bowl.
Sear the fish filets
- Take the fish filets out of the fridge and pat them dry. Generously sprinkle the spice blend on them and rub it in.
- Heat up 2 tablespoons of olive oil in a skillet. Once it is hot, add the fish filets. On high heat sear the fish for 2 minutes until the bottom is starting to get dark. Flip over the filets and sear the other side, again for 1-2 minutes, depending on the thickness of the filets. Once the fish filets are cooked through, transfer them to a plate.
Assemble the taco bowls
- Divide rice, beans, corn and cabbage over bowls and top it with guacamole, pico de gallo and lime wedges. Then place a piece of blackened fish on top of each bowl. You can leave the filets whole, or flake them with a fork.
- Serve extra lime wedges, guacamole and pico de gallo (if you wish).
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
*guacamole 2.0.
**cherry tomato pico de gallo