Description
These Blackened Fish Taco Bowls are a vibrant and flavorful meal featuring perfectly seared tilapia with a bold spice rub, served alongside a sweet and tangy corn salsa and creamy avocado crema. Ideal for a quick and satisfying dinner, this recipe blends smoky, spicy, and fresh elements to deliver a delicious, balanced bowl.
Ingredients
Units
Scale
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
Blackened Fish
- 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
- 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, thawed)
- 2/3 cup red onion, diced
- 1 jalapeno, seeded and finely diced
- 10 oz can black beans, drained and rinsed
To Serve
- Fresh cilantro
- Diced avocado
- Shredded lettuce
- Shredded purple cabbage
- Lime wedges
- Sour cream, optional
Instructions
- Make the Avocado Crema: Combine the avocado, sour cream, fresh cilantro, lime zest, lime juice, kosher salt, and black pepper in a food processor. Pulse until the mixture is smooth and creamy. Set aside.
- Prepare the Blackened Fish: Mix chili powder, cumin, cayenne pepper, smoked paprika, onion powder, and dried oregano in a small bowl. Rub this seasoning blend evenly onto the tilapia filets. Heat a large skillet over medium-high heat with a drizzle of vegetable oil. Add minced garlic and sauté for about 20 seconds to infuse the oil.
- Cook the Fish: Place two tilapia filets in the skillet without moving them to allow a proper sear. Cook for 2-3 minutes, then carefully flip and cook for another 2 minutes or until the fish is opaque and flakes easily. Remove the cooked filets to a plate and sprinkle with half of the lime zest. Repeat with the remaining filets.
- Make the Corn Salsa: In the same skillet, add another drizzle of vegetable oil. Add the corn kernels, diced red onion, and jalapeno. Cook over medium-high heat for 1-2 minutes without stirring to allow searing. After this, stir and cook for an additional 2 minutes until vegetables are tender and caramelized. Add the black beans and cook for another minute to warm through.
- Assemble the Bowl: If using rice or another base, add it to the bowl first. Top with a generous serving of corn salsa, pieces of blackened fish, and drizzle with avocado crema. Garnish with chopped fresh cilantro, diced avocado, shredded lettuce, shredded purple cabbage, lime wedges, and extra sour cream if desired. Serve immediately.
Notes
- Use any firm white fish such as cod, snapper, or halibut if tilapia is unavailable.
- Adjust cayenne pepper quantity to control heat level.
- Serve with warm tortillas for traditional tacos or over rice for a bowl meal.
- Leftover corn salsa can be refrigerated for up to 3 days.
- For a dairy-free version, substitute sour cream with a plant-based alternative in the crema.
Nutrition
- Serving Size: 1 bowl (approximate)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
