Spicy Fish Taco Bowls
Ingredients
The fish and spices
-
1
tablespoon
chili powder
-
1
tablespoon
cumin
-
½
teaspoon
cayenne pepper
-
3–4
filets
tilapia (or other fish filet of your choice)
-
1–2
cloves
minced garlic
The vegetables and toppings
-
1
cup
fresh sweet corn kernels
-
1
medium
red onion, diced
-
1
medium
red pepper, diced
-
1
can
black beans
-
2
cups
cooked brown rice
-
to taste
fresh cilantro, avocado, shredded cheese, sour cream, or pico de gallo for topping
Instructions
- Mix the spices and sprinkle over both sides of the fish filets, adding salt and pepper to taste.
- Heat olive oil in a nonstick skillet over medium-high heat, add garlic and sauté for 1-2 minutes.
- Add the fish filets to the pan and cook until completely white and flaky, then set aside.
- In the same pan, add corn, red peppers, and onions without additional oil and roast until tender-crisp.
- Add black beans to the pan and heat through.
- Layer rice, corn/pepper mixture, and fish in a bowl or mix everything together in the skillet, then top with your choice of toppings.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
15g
Total carbohydrates
60g
Total protein
30g
Sodium
500mg
Cholesterol
70mg
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