Blackened Fish Taco Bowls with Cilantro Lime Sauce – Quick and Easy Recipes
Fish tacos in bowl form? Yes, please. These blackened fish taco bowls bring all the flavor without the mess. With quick and easy recipes like this, dinner feels less like a chore and more like a reward. The fish gets a smoky sear, the slaw brings the crunch, and that cilantro lime sauce? You’ll want to eat it with a spoon. If you’re juggling sweet easy recipes for dessert or air fryer easy recipes for snacks, this one fits in perfectly—fresh, fast, and full of bold taste. Honestly, it’s the kind of dish I lean on when I’ve got leftover slaw ingredients from a cheesey potatoes easy recipe night or when I’m craving something lighter after a chicken stirfry easy recipe. It even pairs well with leftovers from easy recipes with rotisserie chicken or easy recipes with ground beef.
Servings: 4 servings
Ingredients
- 1 lb white fish fillets (like cod or tilapia)
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 cups cooked rice (white or brown)
- 1 cup shredded red cabbage
- 1/2 cup corn kernels (grilled or canned)
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1/4 cup plain Greek yogurt
- Juice of 1 lime
- 1 tbsp mayo
- 1 garlic clove, minced
Instructions
- Rub the fish fillets with smoked paprika, cumin, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook the fish for 3–4 minutes per side until blackened and cooked through. Flake into large pieces.
- Whisk together Greek yogurt, lime juice, mayo, minced garlic, and a pinch of salt for the cilantro lime sauce.
- To assemble the bowls, start with a base of rice. Top with cabbage, corn, avocado, and fish. Drizzle generously with the cilantro lime sauce.
- Sprinkle chopped cilantro on top and serve immediately.