Fiesta Fish Taco Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
681 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Fiesta Fish Taco Bowls
Description
Tilapia fillets are generously coated with taco seasoning, then pan-fried until they flake easily and cook through. The same skillet is used to sauté diced onion and minced garlic, to which black beans and corn are added and lightly cooked. These ingredients provide flavor layers and a hearty component that pairs with the fish.
Each bowl is assembled with a base of cooked rice topped with the cooked fish pieces, black bean and corn mixture, fresh diced avocado, shredded cabbage, and crunchy tortilla strips. A creamy cilantro or chipotle ranch dressing ties the ingredients together.
Additional optional toppings like fresh salsa, guacamole, grilled lime slices, or cheese can enhance the flavors according to preference. The bowls balance warm, charred fish and sautéed ingredients with fresh, crisp produce and creamy dressings, making a filling and flavorful meal.
Ingredients
- 1/4 cup taco seasoning
- 1 pound tilapia about 4-5, fillets
- 2 tablespoons vegetable oil
- 1 onion diced
- 1 teaspoon garlic minced
- 15 ounces black beans drained and rinsed
- 1 cup corn kernels it is best if you cut it straight from the cob after being steamed for a minutes of two, fresh
- 2-3 cups rice cooked
- 1/2 cup cilantro dressing click here for the recipe I used or chipotle ranch dressing
- 1 avocado pitted and diced
- 1 cup cabbage shredded
- 1 cup tortilla strips see recipe here
optional:
- salsa sour cream, tomatoes, cilantro, limes, cotija or feta cheese
Instructions
- Generously rub each tilapa fillet with taco seasoning. Heat oil in a large skillet (medium heat) and add tilapia. Fry on each side for about 4-5 minutes or until cooked through (you know it is done when it flakes easily and is white all the way through). Remove fish from skillet and cut or flake into pieces, set aside and cover with aluminum foil to keep warm.
- In the same pan, add garlic and onion (add a little more oil if you need to) and sauté for a minute or two until onion is soft.
- Add black beans and corn and sauté another couple minutes.
- In each bowl, layer rice, cooked fish, cilantro dressing, corn/black beans, avocado, cabbage and tortilla strips. Add any other additional toppings you would like!
Notes
- Consider adding fresh salsa options such as pico de gallo, guacamole, or mango salsa for added flavor variety.
- Grilled lime slices provide a smoky citrus note that complements the fish and toppings well.
- Queso fresco or cotija cheese can be used for a mild salty finish.
- Fresh jalapeños add heat for those who like spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 86g | 29% |
| Protein | 26g | 52% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 43mg | 14% |
| Sodium | 1133mg | 47% |
| Potassium | 870mg | 19% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 1098IU | 22% |
| Vitamin C | 27mg | 30% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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