SPICY FISH TACO BOWLS
Prep time:
Cook time:
Total time:
Serves: 4
Recipe modified from: pinchofyum
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 gluten free rice (I used about 2 cups)
- fresh cilantro, avocado, shredded cheese, sour cream, or pico de gallo for topping
Instructions
- 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.
- 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.
- 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.
- 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!
Notes
My favorite toppings were the cilantro, avocado, and pico de gallo (or just salsa).
Photo Credit: pinchofyum