Ingredients
Scale
- 4 fillets of white fish (such as cod, tilapia, or mahi-mahi)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cooked rice or cauliflower rice
- Fresh toppings: sliced avocado, shredded lettuce, diced tomatoes, chopped cilantro, lime wedges
- Optional: shredded cheese, sour cream, hot sauce
Instructions
- Mix smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub this spice mix evenly over the fish fillets.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the fish and cook for 3-4 minutes per side until fully cooked and slightly charred for the blackened flavor.
- While the fish cooks, prepare rice or cauliflower rice according to package instructions. Chop tomatoes, cilantro, and slice avocados for toppings.
- Assemble the bowls starting with a base of rice or cauliflower rice. Flake the cooked fish over the rice. Top with avocado slices, lettuce, tomatoes, and cilantro. Squeeze lime juice over the bowls. Optional: add sour cream or hot sauce for extra creaminess and spice.
Notes
- Choose fresh, flaky white fish for best results.
- Adjust chili powder and spice levels for milder or spicier flavors.
- For a smoky twist, grill the fish instead of pan-frying.
- Use vegetarian taco pasta bake as a plant-based alternative for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Pan-fried
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg