Ingredients
Scale
- 4 fillets of white fish (tilapia, cod, or mahi-mahi)
- 1 tablespoon 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
- ¼ teaspoon cayenne pepper (optional, for heat)
- Juice of 1 lime
- 2 cups cooked white or brown rice (or cauliflower rice for a low-carb option)
- 2 cups shredded lettuce or cabbage (green or purple)
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, canned, or grilled)
- 1 avocado, sliced or mashed
- ½ cup pico de gallo or diced tomatoes
- ¼ cup chopped fresh cilantro
- ¼ cup crumbled cotija or feta cheese (optional)
- Lime wedges for serving
- ½ cup Greek yogurt or sour cream
- 1 tablespoon lime juice for sauce
- ½ teaspoon garlic powder for sauce
- ½ teaspoon chili powder for sauce
- ¼ teaspoon salt for sauce
Instructions
- Prepare the spice blend by mixing smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl.
- Pat the fish fillets dry and rub with olive oil. Coat each fillet with the spice blend and drizzle lime juice on top.
- Heat a large skillet over medium-high heat and cook the fish for 3–4 minutes per side until blackened and flaky. Remove from heat.
- In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, garlic powder, chili powder, and salt to make the sauce.
- Assemble the bowls by dividing cooked rice into four bowls. Top with shredded lettuce or cabbage, black beans, corn, and a blackened fish fillet.
- Add avocado slices, pico de gallo, and cilantro as toppings. Drizzle with creamy sauce and serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 32g
- Cholesterol: 75mg