Spicy Fish Taco Bowls
User Reviews
4.6
Spicy Fish Taco Bowls
Description
Spicy Fish Taco Bowls highlight the combination of cumin, cayenne, and chili powder rubbed on white fish that is pan-cooked to develop a slightly blackened crust and tender interior before shredding. The sautéed garlic, green onions, roasted corn, and red bell pepper add sweetness and body, complemented by warm black beans. Served on a bed of brown rice, the avocado pieces add creamy richness and the fresh lemon juice brightens the bowl. This dish offers a well-rounded bowl with spicy and smoky fish flavors balanced by fresh and roasted vegetable elements.
The fish requires careful cooking to develop the blackened coating while remaining moist inside, and the corn should be cooked until slightly browned to deepen its natural sweetness. The beans are heated through to add a soft texture contrast to the shredded fish and crisp vegetables. Layering these components over warm brown rice makes this bowl filling and practical for a wholesome meal.
For serving, add avocado last to retain its texture and finish with lemon juice for acidity. The bowls can be plated individually or prepared in advance for easy meals. Storing fish, veggies, and rice separately helps maintain their textures when refrigerated and later reheated gently to avoid drying out the fish or vegetables.
Reheating in short bursts in a microwave or briefly in a skillet with a splash of broth helps keep the fish moist. The vegetables can be warmed similarly or served at room temperature. Leftover rice stores well in a sealed container and can be refreshed by stirring with a bit of water or oil when reheated.
Ingredients
- 6 ounce cod or any other white fish (about 6 oz, fillets
- 2 tablespoon olive oil
- 1 tablespoon cumin
- ¼ teaspoon cayenne pepper
- 1 teaspoon chili powder
- 2 cloves garlic minced
- 2 green onions chopped
- 1 red bell pepper
- 1 cup corn kernels
- 1 cup black beans
- salt to taste
- black pepper to taste
- ½ avocado cut in small pieces
- 1 lemon
- 2 cups brown rice cooked
Instructions
- In a small bowl mix the cumin, cayenne pepper and chill powder. Rub generously over the cod fillets on both sides.
- Heat the olive oil in a large skillet over medium heat. Add the fish to the skillet and cook for about 3 minutes on each side. You want to make sure it gets almost blackened and that the fish is cooked through, inside it should be white. Remove fish from skillet and shred with a couple forks.
- In the same skillet add, garlic, green onions, corn and red pepper. Season with salt and pepper if preferred. Stir and cook. Let it cook for a couple minutes then stir again. You want to make sure the corn is brown and looks roasted. Add beans and cook until beans are heated through.
- To serve, layer rice, corn/bean mixture, fish, avocados and sprinkle with fresh lemon juice.
Notes
- Store cooked white fish in an airtight container in the fridge for up to 3-4 days, reheating gently to maintain moisture.
- Vegetables keep well for 4-6 days refrigerated; reheat in a pan or microwave as preferred.
- Cooked brown rice lasts 4-6 days refrigerated; reheat with occasional stirring for even heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 364kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 119mg | 5% |
| Potassium | 740mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 1329IU | 27% |
| Vitamin C | 57mg | 63% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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