Serves 4
25 min
Spicy Fish Taco Bowls
Recipe GLPR26e7c6a58886d4
Vibrant bowls featuring seasoned tilapia filets layered with cilantro-lime brown rice, roasted corn, peppers, onions, and black beans. A quick, flavorful Mexican-inspired meal ready in just 15 minutes. Customize with fresh toppings like avocado, pico de gallo, or sour cream.
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Ingredients
3 to 4 tilapia filets (or other white fish filet)
1 tablespoon chili powder
1 tablespoon cumin
½ teaspoon cayenne pepper
Salt and black pepper to taste
Olive oil for cooking
1 to 2 cloves minced garlic
1 red onion, diced
1 red bell pepper, diced
1 cup fresh sweet corn kernels
1 can black beans, drained and rinsed
2 cups cooked brown rice
Fresh cilantro, avocado, shredded cheese, sour cream, or pico de gallo for serving (optional)
Directions
Combine the chili powder, cumin, and cayenne pepper in a small bowl. Season both sides of the tilapia filets generously with the spice mixture, then add salt and black pepper to taste.
Heat a drizzle of olive oil in a large nonstick skillet over medium-high heat until shimmering.
Add the minced garlic to the pan and sauté for 1 to 2 minutes until fragrant.
Place the seasoned fish filets in the pan and cook for 3 to 4 minutes on the first side without moving them. Flip and cook the other side for 3 to 4 minutes until the fish is opaque white throughout and flakes easily when tested with a fork (internal temperature should reach 145°F). Remove to a plate.
Add the diced red onion, red bell pepper, and corn kernels to the same skillet without additional oil. Increase heat to high and cook for 2 to 3 minutes without stirring to develop a light char.
Stir the vegetables and continue cooking for another 2 to 3 minutes, stirring occasionally, until the peppers and onions are tender-crisp with a roasted appearance.
Add the drained black beans to the vegetable mixture and heat through for about 1 minute, stirring gently.
Divide the cooked brown rice among four bowls. Top each with the roasted vegetable and bean mixture, then place a fish filet on top. Serve with your choice of cilantro, avocado, shredded cheese, sour cream, or pico de gallo.
