Get ready to have your minds blown. If you love fish tacos you will love this decomposed bowl version. They were so delicious! Now if it were up to me I would have served these over brown rice but Matt has an aversion to brown rice and wheat bread (typical man) – he likes all things white so I obliged him with white rice. You can add whatever toppings you like but I loved this combo. We used Mahi for our fish which we both love but any white fish would work fine! I chopped and assembled all the toppings ahead of time and popped it in the fridge so all I had to do at dinner was cook the fish and rice- easy weeknight meal! The bowls were so fresh tasting and full of flavor.
|| F I S H T A C O B O W L S ||
2 teaspoons chili powder
2 teaspoons cumin
Dash of cayenne pepper or red pepper flakes
Pinch of garlic powder
1-2 pounds Mahi fillets (or other white fish such as tilapia)
Salt and freshly ground black pepper
3 green onions, chopped
1 cup cherry tomatoes, chopped
1 cup frozen corn, thawed, or fresh corn cut off the cob
1 15 ounce can black beans, rinsed and drained
1 cup shredded white cheddar cheese ( I love cabot or cracker barrel)
2 cups cooked rice
Avocado diced (I drizzled with lime juice to prevent from browning before dinner)
Hot sauce or salsa
a small bowl combine chili powder, cumin, cayenne pepper, and garlic
powder. Drizzle fish with olive oil and then sprinkle evenly over fish add salt and pepper to
Preheat oven to 350 degrees. Bake fish about 25 mins until flaky with fork.
Layer rice, all other toppings, and fish in a bowl and top with avocado, jalapenos, and hot sauce or salsa if desired. Note- the toppings are best served room temperature for this meal.