Go Back
+ servings
Print Recipe
0 from 0 votes

Blackened Tilapia Bowls

A filling dinner bowl that takes the flavors of the much loved fish taco and serves them up over a bed of rice with a splash of lime for a guilt free meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Servings: 4
Calories: 564kcal

Ingredients

  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • scant 1/8 tsp oregano
  • lime zest
  • 4 tilapia filets or other white fish filet of your choice
  • 3 cloves garlic minced
  • 1 cup cooked corn kernels canned or cut off the cob
  • 1 red bell pepper diced
  • 1 can black beans drained and rinsed
  • 2 cups cooked cilantro lime rice
  • fresh cilantro diced avocado, shredded lettuce, diced tomatoes, pico de gallo, thinly sliced red onion, lime wedges, shredded cheese, sour cream, use as many or as few as desired

Instructions

  • Add all the spices to a small bowl and use a fork to stir together until evenly incorporated. Evenly divide the spices between the pieces of fish and use your hands to gently rub/press them into both sides. Liberally salt and pepper the fillets.
  • Drizzle a large cast iron skillet, or dutch oven, liberally with olive oil and heat over medium high heat. When the oil's hot quickly add in the garlic and saute while stirring for about 20 seconds.
  • Working in batches of two, add in the fish fillets. Let the fish cook undisturbed for about 2-3 minutes so it develops a nice deep sear, almost char-like. Use a spatula to carefully flip the fish over and continue cooking on the other side for 2 minutes. When the fish is completely cooked through use a spatula to transfer the fillets to a platter. Repeat this with the second batch, adding more olive oil before continuing.
  • Transfer the second batch of cooked fillets to the same platter and sprinkle each filet with a bit of lime zest.
  • Use the same, now empty skillet and add a bit more olive oil. Stir in the corn and red bell pepper. Cook for 1-2 minutes without stirring, then stir and continue cooking for a few more minutes, or until the veggies are tender.
  • Add in the black beans and stir to evenly incorporate, and cook just until heated through. Remove the skillet from heat, and set aside.
  • Add 1/2 cup cilantro lime rice to a bowl and top with some of the veggie mixture, pieces of blackened fish, and any/all of the assorted toppings.

Notes

recipe adapted from The Chunky Chef

Nutrition

Calories: 564kcal | Carbohydrates: 87g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 132mg | Potassium: 841mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1862IU | Vitamin C: 41mg | Calcium: 68mg | Iron: 3mg