This Taco Tuesday I am skipping the tortillas. I am serving it all in a bowl and the blackened fish on top is the star of the show. This blackened fish taco bowl is both an eye catcher and super delicious.
Blackened fish taco bowl has all the flavor, is easy to make (you can prep it all ahead of time) and super healthy. What else do you need? Right, nothing! Let’s make this blackened fish taco bowl!
How I make this blackened fish taco bowl?
There are a few oldies, but goodies in this taco bowl. My guacamole 2.0. and cherry tomato pico de gallo. They elevate this dish to the next level. Just click on the link to go to recipe. Like all my recipes, they are super easy to make, I promise! You can also sub them with regular guacamole or just cubed avocado. The cherry tomato pico de gallo can be subbed by regular pico de gallo or salsa.
To prepare ahead of time
If you don’t have much time to prepare dinner, you can already prepare these ingredients ahead of time or use canned:
- black beans; cook the beans the day before or use canned
- corn; boil corn on the cob the day before and store in an airtight container in the refrigerator or use canned corn
- shred red cabbage and store in an airtight container in the refrigerator
- prepare the cherry tomato pico the gallo and store in an airtight container in the refrigerator
- prepare (brown) rice and store in an airtight container in the refrigerator
- add all the spice rub ingredients to a small jar or container and shake to combine
Guacamole 2.0.
I like my guacamole as fresh as possible. Of course you can make it ahead of time and store it in the refrigerator, but it will always change color (a bit, even if you squeeze lime on it, add the pit back to the guacamole, cover it with cling wrap, etc.) and your fridge will smell of garlic. So I prepare my guacamole just before I need it.
Prepare all the (other) taco bowl ingredients
I cut the limes into wedges. I use one or two for the cabbage and fish and reserve the rest for garnishing.
After taking the cabbage out of the fridge, I drizzle it with lime juice and sprinkle a bit of salt on it. I toss it and set it aside.
I take the corn out of the fridge and cut it off the cob.
Also I take the rice, cherry tomato pico de gallo and black beans out of the fridge, so I have everything ready on the countertop to assemble the taco bowls.
Prepare the blackened fish filets
I take the fish filets out of the fridge and pat them dry, I generously sprinkle the spice blend on them and rub it in.
I heat up 2 tablespoons of olive oil in a skillet, and once it is hot, I add the fish filets. On high heat I sear the fish for 2 minutes until the bottom is starting to get dark. The fish isn’t burnt, it just looks dark brown/black because of the spice rub! Then I flip over the filets and sear the other side, again for 1-2 minutes, depending on the thickness of the filets. Once the fish filets are cooked through, I transfer them to a plate.
Assemble the blackened fish taco bowls
I divide rice, beans, corn and cabbage over bowls and top it with guacamole, pico de gallo and lime wedges. Lastly I place a piece of blackened fish on top of each bowl. Sometimes I leave it whole, other times I flake the filets with a fork. There is no right or wrong here.
Do you prefer blackened fish tacos?
I can’t blame you. Here’s what you do: just sub rice for tortillas. I prefer homemade whole wheat tortillas, but store bought (corn) tortillas will do as well. To bring it to the next level, quickly heat up the tortillas (on high heat, so they get a nice char on the edges). Now load each tortilla with all the taco bowl ingredients. I would suggest to flake the fish so it fits into a tortilla. That’s it!
Everyone in this household is a fan of this taco bowl. We hope you love it as much as we do. It is
so easy to make – adjustable and customizable – incredible flavorful and colorful – and oh so delicious!
Love tacos? Great! Check out my Taco Tuesday post that covers all the basics, or my carne asado tacos with cherry tomato pico de gallo, sesame panfried avocado and shrimp tacos, roasted cauliflower tinga tacos with avo crema, or this fun one: wholesome taco pie!
Blackened fish taco bowl
Ingredients
Taco bowl ingredients
- 1½-2 cups brown rice (cooked)
- 1-1½ cup (black) beans (cooked from scratch or canned)(can be red beans as well)
- 1½ cup red cabbage (shredded)
- 2 limes
- 1 serving guacamole (guacamole 2.0.*, regular guacamole or cubed avocado)
- 1 serving cherry tomato pico de gallo (see recipe below in Notes** or use regular pico de gallo or store bought salsa)
- 4 fish filets (mahi mahi or similar)
Spice rub for fish
- 1 tbsp ground cumin
- ¼ tsp cayenne powder (or more if you like it to be spicy)
- 2 tsp sweet paprika
- ¼-½ tsp chili powder (or even less if you are serving this to kids)
- 1 tsp salt
- ½ tsp freshly ground black pepper
Instructions
Make the day before or start with this on the day itself:
- Prepare (brown) rice and (black) beans according to packaging. Store in an airtight container in the refrigerator if your are prepping this the day before. You can skip this step if you plan to use canned beans.
- Boil corn on the cob. Store in an airtight container in the refrigerator if your are prepping this the day before. You can skip this step if you plan to use canned corn.
- Shred red cabbage finely. Store in an airtight container in the refrigerator if your are prepping this the day before.
- Prepare the cherry tomato pico the gallo** according to the recipe and store in an airtight container in the refrigerator if your are prepping this the day before.
- Add all the spice rub ingredients to a small jar or container and shake to combine. Set aside until you start preparing the fish.
Prepare the guacamole
- Prepare the guacamole 2.0. according to the recipe or make just regular guacamole. You can also just cut 1 avocado in cubes instead.
Limes/cabbage
- Cut the limes into wedges. Use half a lime to squeeze over the shredded cabbage together with a pinch of salt. And mix to combine it all.
'Corn off the cob'
- Take the corn out of the refrigerator and cut it off the cob. Set aside until assembling the taco bowl.
Sear the fish filets
- Take the fish filets out of the fridge and pat them dry. Generously sprinkle the spice blend on them and rub it in.
- Heat up 2 tablespoons of olive oil in a skillet. Once it is hot, add the fish filets. On high heat sear the fish for 2 minutes until the bottom is starting to get dark. Flip over the filets and sear the other side, again for 1-2 minutes, depending on the thickness of the filets. Once the fish filets are cooked through, transfer them to a plate.
Assemble the taco bowls
- Divide rice, beans, corn and cabbage over bowls and top it with guacamole, pico de gallo and lime wedges. Then place a piece of blackened fish on top of each bowl. You can leave the filets whole, or flake them with a fork.
- Serve extra lime wedges, guacamole and pico de gallo (if you wish).
Notes
DID YOU MAKE THIS RECIPE?
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