Spicy Fish Taco Bowls

Name: Spicy Fish Taco Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 1 x
Cuisine: mexican
Ingredients: 1 tablespoon chili powder; 1 tablespoon cumin; 1/2 teaspoon cayenne pepper; 3-4 tilapia filets (or other fish filet of your choice); 1-2 cloves minced garlic; 1 cup fresh sweet corn kernels (sliced off the cob is the best); 1 red onion, diced; 1 red pepper, diced; 1 can black beans; cooked brown rice (I used about 2 cups); fresh cilantro, avocado, shredded cheese, sour cream, or pico de gallo for topping

4.90 (34)

⏱ 30 mins 🍽 4 1 x 🌶 mexican 🏷 Main course

These vibrant bowls offer a delicious twist on classic fish tacos, perfect for a speedy weeknight dinner. Spiced tilapia is pan fried until flaky, then combined with a colourful mix of roasted sweet corn, red peppers, and onions. It's all served over brown rice with black beans and finished with your choice of fresh toppings like creamy avocado, sharp cheese, and zesty pico de gallo for a complete and satisfying meal.

Ingredients

1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon cayenne pepper
3-4 tilapia filets (or other fish filet of your choice)
1-2 cloves minced garlic
1 cup fresh sweet corn kernels (sliced off the cob is the best)
1 red onion, diced
1 red pepper, diced
1 can black beans
cooked brown rice (I used about 2 cups)
fresh cilantro, avocado, shredded cheese, sour cream, or pico de gallo for topping

Method

Combine the chili powder, cumin, and cayenne pepper in a small bowl. Coat both sides of the tilapia filets evenly with this spice mix, seasoning with salt and pepper as you prefer.
Warm a drizzle of olive oil in a large nonstick skillet. Cook the minced garlic for 1-2 minutes, then add the seasoned fish. Cook the filets for several minutes on each side until the flesh is entirely white and flakes apart easily. Transfer the cooked fish to a plate.
Place the corn kernels, diced red pepper, and diced red onion into the same pan without extra oil. Allow the vegetables to cook for several minutes without moving to achieve a roasted, slightly charred exterior. Continue this process, stirring and waiting, until the peppers and onions are tender yet crisp. Stir in the can of black beans to warm them through.
Assemble your bowls by layering the cooked brown rice, the vegetable and bean mixture, and the flaked fish. Alternatively, combine everything directly in the skillet. Finish with your selected garnishes such as fresh cilantro, avocado, shredded cheese, sour cream, or pico de gallo.

Nutrition (per serving)

Sodium133 mg

Recipe details

CategoryMain course

Cuisinemexican

AuthorPinch of Yum