Fish Taco Bowls Recipe

Name: Fish Taco Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons chili powder; 2 teaspoons cumin; 1 dash cayenne pepper; 1 pinch garlic powder; 4 cod fillets or other white fish such as tilapia; ground black pepper; olive oil; 1 red onion chopped; 1 red bell pepper chopped; 1 cup frozen corn thawed, or fresh corn cut off the cob; 15 ounces black beans rinsed and drained; 2 cups cooked brown rice; lime juice

Servings: persons

2 teaspoons chili powder
2 teaspoons cumin
1 dash cayenne pepper
1 pinch garlic powder
4 cod fillets or other white fish such as tilapia
ground black pepper
olive oil
1 red onion chopped
1 red bell pepper chopped
1 cup frozen corn thawed, or fresh corn cut off the cob
15 ounces black beans rinsed and drained
2 cups cooked brown rice
lime juice

1
In a small bowl combine chili powder, cumin, cayenne pepper, and garlic powder. Sprinkle evenly over bothl sides of the fish (I didn't use all of it, but you could if you like things spicier) and salt and pepper to taste.
2
Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the fish and cook, undisturbed, for several minutes per side. Check the middle of the fish for doneness. It should flake easily and be opaque throughout. Remove the fish from the pan and set aside.
3
If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.
4
Layer rice, bean mixture, and fish in a bowl and top with avocado, cilantro, and lime juice if desired.

597

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons chili powder, 2 teaspoons cumin, 1 dash cayenne pepper, 1 pinch garlic powder, and more.

Yes, Fish Taco Bowls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Taco Bowls

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