chillyfillmores
Emma Keys
– 1 lb white fish (cod or tilapia) – 1 tbsp olive oil – 1 tsp chili powder – 1/2 tsp cumin – 1/2 tsp paprika – Salt and pepper to taste – 2 cups cooked rice or cauliflower rice – 1 cup shredded cabbage – 1/2 cup corn – 1/2 cup black beans – 1 avocado, sliced – 1/4 cup chopped cilantro – 1/4 cup diced red onion – Lime wedges (for garnish) Crema Sauce: – 1/2 cup Greek yogurt – 1 tbsp lime juice – 1 tsp hot sauce – Pinch of salt
Ingredients
01
Pat fish dry and season both sides with olive oil, chili powder, cumin, paprika, salt, and pepper. Let sit for 5 minutes before cooking.
02
Heat a skillet over medium-high heat. Cook fish for 3–4 minutes per side, until it flakes easily. Remove from pan and let rest.
03
Start with a base of warm rice or cauliflower rice. Spread it in a bowl to form the foundation of your fish taco bowl.
04
Top with shredded cabbage, corn, black beans, and diced red onion. These add crunch, color, and nutrients to the bowl.
05
Add sliced or diced avocado for healthy fats and creamy texture. Fresh guacamole also works great as a substitute.
06
Gently flake the cooked fish into bite-sized pieces and place on top of the veggie and rice base for even distribution.
07
In a small bowl, mix Greek yogurt, lime juice, hot sauce, and salt until smooth. Drizzle generously over the bowl.
08
Garnish with fresh cilantro and a squeeze of lime. You can also add pickled onions, jalapeños, or shredded cheese if desired.
09
Your fish taco bowl is ready! Serve immediately for best flavor. Great for lunch, dinner, or healthy meal prep throughout the week.