Blackened Fish Taco Bowls
A bright and tasty meal featuring flaky, seasoned fish and fresh toppings, perfect for a healthy dinner any day of the week.
Ingredients
For the Fish
- 1 lb flaky white fish (like tilapia or cod) Fresh fish recommended for best texture.
- 2 tablespoons blackening seasoning Adjust to your spice preference.
For the Bowls
- 2 cups cooked rice or quinoa Quinoa can be used for a gluten-free option.
- 2 cups shredded cabbage Can swap for lettuce for a lighter topping.
- 1 each avocado, diced Healthy fat addition.
- 1 cup diced tomatoes Fresh and adds color.
- 1 each lime, juiced Adds acidity and freshness.
- to taste Salt and pepper
- to garnish Fresh cilantro Optional garnish for flavor.
Instructions
Preparation
- Season the fish with blackening seasoning.
- In a skillet over medium-high heat, cook the fish for about 3-4 minutes on each side until flaky and cooked through.
Assembly
- In a bowl, layer the cooked rice or quinoa, followed by the blackened fish.
- Top with shredded cabbage, diced avocado, and tomatoes.
- Squeeze fresh lime juice over the top and season with salt and pepper.
- Garnish with fresh cilantro if desired.
Serving
- Serve immediately and enjoy on their own or with a side of tortilla chips or light salad.
Notes
You can prepare rice or quinoa and chop toppings ahead. Cook the fish right before serving for the best texture. Leftovers can be stored in an airtight container in the fridge for up to 3 days.