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Blackened Fish Taco Bowls Recipe

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4.1 from 11 reviews

These Blackened Fish Taco Bowls offer a vibrant and flavorful meal with perfectly seared tilapia filets seasoned with a smoky and spicy blend, served over a fresh corn salsa and topped with a creamy avocado-lime crema. Ready in just 30 minutes, this dish combines bold spices and fresh ingredients, making it a delicious and healthy choice for weeknight dinners or gatherings.

Ingredients

Avocado Crema

  • 1 avocado (pitted and roughly chopped)
  • 1 cup sour cream
  • 1/4 cup fresh cilantro
  • Zest of 1 lime
  • Juice of half a lime
  • Pinch of kosher salt and black pepper

Blackening Seasoning

  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1/2 tsp cayenne pepper (or less, to taste)
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1/8 tsp dried oregano
  • 1/2 - 1 tsp kosher salt (more or less, to taste)
  • 1/2 tsp black pepper
  • Zest of 1 lime

Fish and Cooking

  • 4-6 tilapia filets (or other white fish filet of your choice)
  • 3 cloves garlic (minced)
  • Drizzle of vegetable oil

Corn Salsa

  • 1 cup corn kernels (if using frozen - thaw them)
  • 2/3 cup red onion (diced)
  • 1 jalapeno (seeded and finely diced)
  • 10 oz can black beans (drained and rinsed)

Toppings (optional)

  • Fresh cilantro
  • Diced avocado
  • Shredded lettuce
  • Shredded purple cabbage
  • Lime wedges
  • Sour cream

Instructions

  1. Make the Crema: Combine the avocado, sour cream, fresh cilantro, lime zest, lime juice, and a pinch of kosher salt and black pepper in a food processor. Pulse until the mixture is smooth and creamy. Set aside.
  2. Prepare the Fish Seasoning: In a small dish, mix together chili powder, cumin, cayenne pepper, smoked paprika, onion powder, dried oregano, kosher salt, and black pepper. Rub this seasoning blend evenly onto the tilapia filets.
  3. Cook the Fish: Heat a large skillet over medium-high heat with a drizzle of vegetable oil. Add minced garlic and sauté for about 20 seconds until fragrant. Place 2 tilapia filets in the skillet, letting them sear undisturbed for 2-3 minutes until nicely blackened. Carefully flip and cook for another 2 minutes until the fish is opaque, white, and flaky. Remove to a plate and sprinkle with half the lime zest. Repeat with remaining filets.
  4. Make the Corn Salsa: In the same skillet, add another drizzle of vegetable oil over medium-high heat. Add the corn kernels, diced red onion, and finely diced jalapeno. Cook without stirring for 1-2 minutes to achieve a good sear, then stir and continue to cook until the vegetables are tender and caramelized, about 2 more minutes. Add the drained and rinsed black beans and cook for an additional minute to warm through.
  5. Assemble the Bowls: If using, place a base of rice in each bowl. Top with a generous spoonful of corn salsa, pieces of the blackened fish, and drizzle with the creamy avocado crema. Garnish with additional toppings such as fresh cilantro, diced avocado, shredded lettuce, shredded purple cabbage, lime wedges, and extra sour cream as desired.

Notes

  • Feel free to swap tilapia for any white fish like cod or snapper.
  • Adjust cayenne pepper to control the spiciness level.
  • Serve with warm tortillas if desired to turn the bowl into traditional tacos.
  • Leftover crema can be stored in an airtight container in the refrigerator for up to 2 days.
  • Use fresh corn kernels in season for the best flavor; otherwise thaw frozen corn before using.
  • Add cooked rice or quinoa to make the dish more filling.

Find it online: https://cozyplatter.com/blackened-fish-taco-bowls-recipe/