Blacked Fish Taco Bowls (with Spicy Black Beans)

Easy Clean Blackened Fish Taco Bowls (with Spicy Black Beans)

INGREDIENTS:

  • 1 Cod Fillet (For family of 5 aim for around 1 1/4- 1/2 pounds of fish depending on eating preference.

  • 1 lb Cauliflower Rice

  • 1 Avocado (pit removed and peeled)

  • 1/4 cup Extra Virgin Olive Oil

  • 1 Lime (juiced)

  • 1/2 cup Water

  • 1 tbsp Chili Powder

  • 2 tbsps Cumin (divided between beans, fish and rice)

  • 1 tsp Cayenne Pepper (divided between fish, beans & rice)

  • 2 tsps Paprika (divided between beans, fish & rice)

  • 1 1/2 tsps Sea Salt (divided between fish, beans & rice)

  • 1/2 tsp Black Pepper

  • 1 Red Onion (finely diced)

  • 1 Red Bell Pepper (finely diced)

  • 2 cans Black Beans (cooked, drained and rinsed)

  • 1 Lime (cut into wedges)

  • 1 cup Brown Rice (if not using cauliflower rice)

  • 1 jalapeño Pepper for beans, chopped with seeds removed (if desired)

  • Optional toppings: clean hot sauce and sliced jalapeño

INSTRUCTIONS:

  • Make guacamole by combining avocado, 1/4 cup of red onion, 1 Tbsp of cilantro, 1/2 tsp garlic powder, 1/2-1 tsp of salt and 1/2 lime, juiced.

  • Combine 1 Tbsp chili powder, 1 Tbsp cumin, 1/2 tsp cayenne, 1 tsp paprika, 1 tsp sea salt and black pepper in a bowl and mix well. Sprinkle over both sides of the cod fillets. Add more seasoning based on your preference.

  • In a large skillet add 1 Tbsp avocado oil over medium high heat. Add 1/2 cup chopped red onion and cook for for 3-4 minutes until softened. Add the chopped jalapano and cook for another 3 minutes. Add the black beans, 1/2 cup of water and stir to combined. Cover and simmer for 15-20 minutes.

  • Using a large skillet add a Tbsp of avocado oil and over medium/medium high heat add the cauliflower rice. Add a little chili powder, cayenne pepper, cumin and salt, if desired. Cook stirring occasionally for 5-10 minutes (time will vary depending on if you're using frozen or fresh cauliflower). Cover and set aside.

  • Using the same skillet, heat over medium high heat and add 1 Tbsp of avocado oil. Add your fish (enough to fill the pan but do not over crowd). Let sear for 3 to 4 minutes per side, flip and let sear for another 3 minutes or until fish is completely cooked through. (Note: Fish is done when it flakes with a fork.) Remove from heat and chop into pieces.

  • Divide cauliflower or brown rice in between bowls and add black beans and fish. Top with desired toppings including onions, cilantro and guacamole. Drizzle a little lime juice over the fish and enjoy!

    NOTES:

  • Time Saving Tips: Cook beans and/or cauliflower rice in advance and reheat before serving.

  • Use a clean hot sauce (without added sugar), chopped jalepanos.

 
BLACKED FISH TACO BOWLS (WITH SPICY BLACK BEANS)

BLACKED FISH TACO BOWLS (WITH SPICY BLACK BEANS)

Author: Stephanie Potter

Ingredients

  • 1 Cod Fillet (For family of 5 aim for around 1 1/4- 1/2 pounds of fish depending on eating preference.
  • 1 lb Cauliflower Rice
  • 1 Avocado (pit removed and peeled)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Lime (juiced)
  • 1/2 cup Water
  • 1 tbsp Chili Powder
  • 2 tbsps Cumin (divided between beans, fish and rice)
  • 1 tsp Cayenne Pepper (divided between fish, beans & rice)
  • 2 tsps Paprika (divided between beans, fish & rice)
  • 1 1/2 tsps Sea Salt (divided between fish, beans & rice)
  • 1/2 tsp Black Pepper
  • 1 Red Onion (finely diced)
  • 1 Red Bell Pepper (finely diced)
  • 2 cans Black Beans (cooked, drained and rinsed)
  • 1 Lime (cut into wedges)
  • 1 cup Brown Rice (if not using cauliflower rice)
  • 1 jalapeño Pepper for beans, chopped with seeds removed (if desired)
  • Optional toppings: clean hot sauce and sliced jalapeño

Instructions

  1. Make guacamole by combining avocado, 1/4 cup of red onion, 1 Tbsp of cilantro, 1/2 tsp garlic powder, 1/2-1 tsp of salt and 1/2 lime, juiced.
  2. Combine 1 Tbsp chili powder, 1 Tbsp cumin, 1/2 tsp cayenne, 1 tsp paprika, 1 tsp sea salt and black pepper in a bowl and mix well. Sprinkle over both sides of the cod fillets. Add more seasoning based on your preference.
  3. In a large skillet add 1 Tbsp avocado oil over medium high heat. Add 1/2 cup chopped red onion and cook for for 3-4 minutes until softened. Add the chopped jalapano and cook for another 3 minutes. Add the black beans, 1/2 cup of water and stir to combined. Cover and simmer for 15-20 minutes.
  4. Using a large skillet add a Tbsp of avocado oil and over medium/medium high heat add the cauliflower rice. Add a little chili powder, cayenne pepper, cumin and salt, if desired. Cook stirring occasionally for 5-10 minutes (time will vary depending on if you're using frozen or fresh cauliflower). Cover and set aside.
  5. Using the same skillet, heat over medium high heat and add 1 Tbsp of avocado oil. Add your fish (enough to fill the pan but do not over crowd). Let sear for 3 to 4 minutes per side, flip and let sear for another 3 minutes or until fish is completely cooked through. (Note: Fish is done when it flakes with a fork.) Remove from heat and chop into pieces.
  6. Divide cauliflower or brown rice in between bowls and add black beans and fish. Top with desired toppings including onions, cilantro and guacamole. Drizzle a little lime juice over the fish and enjoy!

Notes

  • Time Saving Tips: Cook beans and/or cauliflower rice in advance and reheat before serving.
  • Use a clean hot sauce (without added sugar), chopped jalepanos.


Did you make this recipe?
Tag @stephaniemaypotter on instagram and hashtag it # fishtacobowls
EntreesStephanie Potterfish tacos, paleo, family friendly, clean eating, taco tuesday