Spicy Fish Taco Bowls Recipe

Name: Spicy Fish Taco Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon paprika; 1 tablespoon chili powder (ancho or chipotle works great); 1 tablespoon cumin; 1/4 teaspoon cayenne pepper (to taste); salt and pepper; 1 tablespoon olive oil; 4 tilapia fillets (can sub trout); 1 -2 minced garlic clove; 1 cup sweet corn (fresh or frozen); 1 red onion, diced; 1 red pepper, diced; 1 (15 ounce) can black beans, drained and rinsed; 2 cups white rice or 2 cups brown rice, cooked; Toppings; fresh cilantro; jalapeno pepper; avocado (a must have); shredded cheese; sour cream; pico de gallo; crushed corn chips or tortilla chips; 1 dash lime juice

Servings: persons

1 teaspoon paprika
1 tablespoon chili powder (ancho or chipotle works great)
1 tablespoon cumin
1/4 teaspoon cayenne pepper (to taste)
salt and pepper
1 tablespoon olive oil
4 tilapia fillets (can sub trout)
1 -2 minced garlic clove
1 cup sweet corn (fresh or frozen)
1 red onion, diced
1 red pepper, diced
1 (15 ounce) can black beans, drained and rinsed
2 cups white rice or 2 cups brown rice, cooked
Toppings
fresh cilantro
jalapeno pepper
avocado (a must have)
shredded cheese
sour cream
pico de gallo
crushed corn chips or tortilla chips
1 dash lime juice

1
Mix the spices together in a small bowl and add salt and pepper to taste. Sprinkle generously over both sides of the fish filets.
2
Drizzle the olive oil in a large nonstick skillet over medium high heat. When hot, add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Pan fry the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily). Remove fish filets and set aside. Note: A minute or so before removing from heat, you may add a squirt of lime, if desired.
3
Add corn, red peppers and onions to the pan. Cook over high heat for several minutes, without stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crisp. Add the black beans and heat through.
4
Layer hot rice, corn/pepper mixture and fish in a bowl or mix everything together in the skillet. Top with any of the toppings listed above.

531

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 1 teaspoon paprika, 1 tablespoon chili powder (ancho or chipotle works great), 1 tablespoon cumin, 1/4 teaspoon cayenne pepper (to taste), and more.

Yes, Spicy 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.

That's it — enjoy your meal!

Spicy Fish Taco Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions