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Blackened Fish Taco Bowls

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650
Enjoy a flavorful and healthy bowl featuring blackened fish, fresh slaw, and creamy lime sauce, perfect for a quick weeknight dinner.

Ingredients

Protein

  • 1.5 lb white fish fillets (cod, mahi-mahi, or tilapia)
  • 2 tbsp olive oil
  • 2 tbsp blackening seasoning
  • 0.5 tsp kosher salt (if your seasoning isn’t salty)

Rice

  • 1 cup long-grain white rice (or jasmine)
  • 2 cups water (or low-sodium broth)
  • 0.5 tsp kosher salt
  • 1 tbsp olive oil (or butter)
  • Zest and juice of 1 lime lime (zest and juice)
  • 0.25 cup chopped fresh cilantro

Slaw & Veggies

  • 3 cups shredded cabbage (purple, green, or mix)
  • 1 small carrot (shredded)
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 0.25 tsp kosher salt

Sauce

  • 0.5 cup plain Greek yogurt (or sour cream)
  • 1 tbsp mayonnaise (optional, extra creamy)
  • 1 tbsp lime juice
  • 0.5 tsp garlic powder
  • Pinch salt

Add-ins

  • 1 cup canned black beans (rinsed and drained)
  • 1 cup corn (canned drained, thawed frozen, or cooked fresh)
  • 1 cup pico de gallo
  • 1–2 avocados sliced

Optional toppings

  • Extra cilantro cilantro (optional)

Instructions 

  • Cook rice: rinse, then simmer with water, salt, and oil until tender. Fluff and stir in lime zest, juice, and cilantro.
  • Mix cabbage and carrot with lime juice, oil, and salt; set aside.
  • Make sauce: combine yogurt, mayo, lime juice, garlic powder, and salt.
  • Season fish: rub with oil and blackening seasoning, then cook 3–4 minutes per side until flaky. Rest and break into chunks.
  • Warm beans and corn briefly. Assemble bowls with rice, slaw, fish, beans, corn, pico, avocado, and drizzle with sauce. Garnish with cilantro and lime wedges.

Notes

For extra flavor, toast the fish in a hot skillet without oil for a minute on each side before serving.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: fish