Blackened Fish Taco Bowls
These Blackened Fish Taco Bowls combine the bold flavors of blackened fish with fresh toppings for a healthy and satisfying meal.
Equipment
- 1 non-stick skillet
- 1 mixing bowl large
Ingredients
Fish
- 1 lb tilapia or cod fillets
- 2 tbsp blackened seasoning
Toppings
- 1 cup shredded cabbage
- 1 avocado sliced
- 1 tomato diced
- 1/4 cup cilantro chopped
Rice Base
- 2 cups cooked brown rice
- 1 tbsp lime juice
- 1/4 cup cilantro chopped
Instructions
Preparation
- Pat fish fillets dry and coat with blackened seasoning. Let rest for 10 minutes.
- Cook brown rice according to package instructions. Stir in lime juice and cilantro.
Serving
- Heat oil in the skillet over medium-high heat. Cook fish for 3-4 minutes on each side until blackened and cooked through.
- Divide rice among bowls. Top with blackened fish and desired toppings. Squeeze lime juice over bowls.
Storage
- Refrigerate leftover fish and rice separately in airtight containers for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Ensure the skillet is hot before adding the fish to achieve a perfect crust. Ingredient Substitutions: Use any firm white fish like halibut or snapper. How to Serve: Set up a toppings bar for customization. Storage & Freshness: Keep leftover fish and rice in separate containers. Make-Ahead Tips: Prepare all toppings in advance and store in the fridge until ready to serve.