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Blackened Fish Taco Bowls

A vibrant, healthy deconstructed fish taco bowl featuring spicy blackened fish cubes, cilantro lime rice, fresh corn salsa, and creamy avocado.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Blackened Fish
  • 1.5 lbs salmon or firm white fish cut into cubes
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper adjust for heat
  • 1 tsp dried oregano
  • 2 tbsp olive oil
Bowl Base & Toppings
  • 2 cups cooked white rice
  • 1 cup corn kernels fresh or frozen
  • 1 cup tomatoes diced
  • 1 small red onion sliced thin
  • 2 avocados mashed or sliced
  • 2 limes wedged
Cilantro Lime Crema
  • 0.5 cup sour cream or greek yogurt
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp lime juice

Equipment

  • Cast iron skillet or frying pan
  • Mixing bowls
  • Chef's Knife
  • Rice Cooker or Pot

Method
 

  1. Prepare rice according to package directions. Keep warm.
  2. Combine paprika, cayenne, garlic powder, onion powder, oregano, salt, and pepper in a small bowl.
  3. Pat fish cubes dry and toss them in the spice mixture until fully coated.
  4. Heat oil in a skillet over medium-high heat. Sear fish for 2-3 minutes per side until charred and cooked through.
  5. In the same pan, quickly sauté corn for 2 minutes. Prepare tomatoes, onions, and avocado.
  6. Whisk together sour cream, cilantro, lime juice, and a pinch of salt to make the crema.
  7. Assemble bowls with rice, fish, and toppings. Drizzle with crema and serve with lime wedges.

Notes

For extra zest, mix lime juice and cilantro into the rice base.