{photo credit: Lindsay at Pinch of Yum}
Spicy Fish Taco Bowls
serves 4
If Chipotle served fish, I think this is what their bowl would taste like. This recipe is full of amazing flavor as well as being one of the simplest ways to prepare really tasty fish. You can dial the spice up or down to your liking (I only use a tiny bit of cayenne), and let everyone layer their bowls up as they please – it’s a winner for everyone!
Ingredients:
1 tablespoon chili powder
1 tablespoon cumin
½ teaspoon cayenne pepper
3-4 tilapia filets (or other fish filet of your choice)
1-2 cloves minced garlic
1 cup fresh sweet corn kernels (sliced off the cob is the best)
1 red onion, diced
1 red pepper, diced
1 can black beans
cooked brown rice (I used about 2 cups)
fresh cilantro, avocado, shredded cheese, sour cream, or pico de gallo for topping
Directions:
1. Mix the spices together in a small bowl and sprinkle evenly over both sides of the fish filets. (I like to season my fish a LOT, but just sprinkle on however much looks good to you.) Add salt and pepper to taste.
2. In a large nonstick skillet over medium high heat, heat a drizzle of olive oil. Add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Grill the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily). Remove fish filets and set aside.
3. Add corn, red peppers, and onions to the pan with no additional oil. Heat over high heat for several minutes WITHOUT stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crisp. Add the black beans and heat through.
4. Layer rice, corn/pepper mixture, and fish in a bowl – or mix everything together in the skillet. Top with any of the toppings listed above!
Click here for a printable pdf of this recipe.
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