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–+ servings
Isabella

Blackened Fish Taco Bowls: A Flavorful Delight Awaits!

A delicious and healthy recipe for Blackened Fish Taco Bowls, featuring seasoned fish fillets served over a bed of brown rice with fresh toppings.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 6-ounce white fish fillets (such as tilapia or cod)
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked brown rice
  • 1 cup corn canned or frozen
  • 1 cup black beans canned, drained, and rinsed
  • 1 cup diced tomatoes
  • 1 avocado sliced
  • 1/2 cup shredded lettuce
  • 1/4 cup fresh cilantro chopped
  • Lime wedges for serving

Method
 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and black pepper.
  3. Brush the fish fillets with olive oil on both sides, then sprinkle the spice mixture evenly over the fillets.
  4. Place the seasoned fish on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.
  5. While the fish is baking, prepare the bowls by dividing the cooked brown rice among four serving bowls.
  6. Top each bowl with corn, black beans, diced tomatoes, sliced avocado, shredded lettuce, and chopped cilantro.
  7. Once the fish is done, remove it from the oven and flake it into bite-sized pieces. Divide the fish among the bowls.
  8. Serve with lime wedges on the side for squeezing over the bowls.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 28gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 16gCholesterol: 60mgSodium: 800mgFiber: 10gSugar: 2g

Notes

  • For a spicier kick, add sliced jalapeños to the bowls.
  • To make it a vegetarian option, substitute the fish with grilled zucchini or portobello mushrooms.

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