Description
Blackened Fish Taco Bowls combine perfectly seasoned, seared white fish with a vibrant corn salsa and creamy avocado crema, delivering a fresh and flavorful meal that’s quick to prepare. Ideal for a light lunch or dinner, this recipe features layers of smoky, spicy, and tangy flavors with customizable toppings for a delicious, healthy taco bowl experience.
Ingredients
Units
Scale
Avocado Crema
- 1 avocado, pitted and roughly chopped
- 1 cup sour cream
- 1/4 cup fresh cilantro
- Zest of 1 lime
- Juice of half a lime
- Pinch of kosher salt and black pepper
Blackened Fish
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp smoked paprika
- 1/4 tsp onion powder
- 1/8 tsp dried oregano
- 1/2 – 1 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper
- Zest of 1 lime
- 4–6 tilapia filets or other white fish filets of your choice
- 3 cloves garlic, minced
- Drizzle of vegetable oil
Corn Salsa
- 1 cup corn kernels (if using frozen, thaw them)
- 2/3 cup red onion, diced
- 1 jalapeno, seeded and finely diced
- 10 oz can black beans, drained and rinsed
To Serve
- Fresh cilantro
- Diced avocado
- Shredded lettuce
- Shredded purple cabbage
- Lime wedges
- Sour cream
- Additional toppings as desired
Instructions
- Prepare the Avocado Crema: Combine the avocado, sour cream, fresh cilantro, lime zest, lime juice, kosher salt, and black pepper in a food processor. Pulse until the mixture is smooth and creamy. Set aside.
- Season the Fish: In a small bowl, mix chili powder, cumin, cayenne pepper, smoked paprika, onion powder, and dried oregano. Rub this seasoning mix evenly onto the tilapia filets ensuring they are well-coated.
- Cook the Fish: Heat a large skillet over medium-high heat and add a drizzle of vegetable oil. Add minced garlic and sauté for about 20 seconds until fragrant. Add two fish filets at a time, allowing them to sear undisturbed for 2-3 minutes until a crust forms. Carefully flip and cook the other side for an additional 2 minutes or until the fish is opaque and flakes easily with a fork. Remove cooked fish to a plate, sprinkle with half the lime zest, and repeat with remaining filets.
- Make the Corn Salsa: In the same skillet, add another drizzle of vegetable oil and heat over medium-high. Add corn kernels, diced red onion, and jalapeno to the pan. Cook for 1-2 minutes without stirring to allow searing, then stir and cook for another 2 minutes until the ingredients are tender and slightly caramelized. Add black beans and cook for an additional minute to heat through.
- Assemble the Bowls: If using, place rice at the bottom of each bowl. Top with a generous helping of corn salsa, pieces of the blackened fish, a drizzle of avocado crema, and any additional toppings such as fresh cilantro, diced avocado, shredded lettuce, shredded purple cabbage, lime wedges, and sour cream.
Notes
- Adjust cayenne pepper according to your heat preference.
- Tilapia can be swapped for other white fish like cod or snapper.
- Rice is optional—cauliflower rice or quinoa can be used for a low-carb alternative.
- For a gluten-free dish, ensure all seasonings and additional toppings are gluten-free.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 370
- Sugar: 4g
- Sodium: 470mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 65mg
