This fish taco bowl looks amazing, and it takes less than 25 minutes to prepare, cook, and serve. That’s my kind of meal. Plus it serves 4-6 people, so it’s a great one to make for a family dinner or to share with friends. It’s also a great pre-swell meal, as it’s loaded with healthy nutrients. The fish and beans pack a hearty dose of protein; the avocado brings healthy fats to keep your full; the rice and corn provide carbs to give you energy to burn. All in all, this meal is definitely a dinner MVP, and it might start making regular appearances on your weekly menu.
Ingredients
2 tilapia fish fillets
2 tbsp olive oil
1 tbsp cumin
1/4 tsp cayenne pepper
1 tsp chili powder
2 cloves garlic, minced
2 green onions, chopped
1 red bell pepper
1 cup corn kernels
1 cup black beans
Salt and pepper
1/2 avocado cut in small pieces
1 lemon
2 cups cooked brown rice
Method
-Combine the cumin, cayenne pepper, and chili powder together in a small bowl. Use a generous portion as a rub for the tilapia. Cover the fish on both sides.
-Heat olive oil in a large skillet over medium heat. Place the fish in the skillet, and allow the fish to cook for about 3 minutes on each side. Ideally, you want the fish to be almost blackened. It needs to be cooked all the way through, and on the inside it should be white.
-Remove fish from skillet and use forks to shred into pieces.
-Add the garlic, green onions, corn, and red pepper to the same skillet. Add salt and pepper as needed. Cook while stirring occasionally. The corn should be brown and roasted. Add beans and cook until they’re fully heated.
-For serving, start with a base layer of rice. Next add the corn and bean mixture. Top that with the fish and avocado and spritz with lemon juice.
