Hannah Durbin

Fish Taco Bowls

Hannah Durbin
Fish Taco Bowls

RECIPE

What you'll need:

  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • Zest of 1 lime
  • 4 tilapia filets or other white fish filet of your choice
  • 3 cloves of garlic minced
  • 1 cup frozen corn kernels thawed (or fresh if you can get it!)
  • 1 small red onion diced
  • 1 red bell pepper diced
  • 1 can black beans drained and rinsed
  • 2 cups cooked cilantro lime rice (or another rice of your choosing)
  • Fresh avocado and lime wedges

Instructions:

  • Combine spices in a small dish. Sprinke seasonings over tilapia filets, season with salt and pepper, rubbing the spices into the fish
  • Heat a large cast iron skillet to medium high heat with a drizzle of olive oil. Add minced garlic and saute for about 20 seconds, then add in your tilapia 
  • Once you add the fish filets, do not move them around. Allow them to sear for 2-3 minutes, then flip and cook for another 2 minutes until fish is completely white and flaky throughout.
  • Remove from skillet and sprinkle fish with lime zest
  • Add a drizzle of olive oil, corn, red onion, and red bell pepper to the same skillet. Cook for 1-2 minutes without stirring to allow them to roast and sear. Then stir and let them cook again another couple minutes until veggies are tender and carmelized
  • Add in drained and rinsed black beans and heat for 1 minute

To serve: 

  • Add 1/3 to 1/2 cup rice to a bowl and top with veggie mixture, pieces of blackened fish, avocado, and any other toppings you desire
  • Enjoy!