Healthy, fresh, gluten free Fish Taco Bowls recipe! Cook it in minutes and serve over rice
We love to visit the beaches on the Alabama and Florida Gulf Coast a couple of times a year and there’s no shortage of fish restaurants in the area and Blackened Fish Taco Bowls are one of my favorite things to eat when we’re there.
Blackening fish is a cooking technique that according to the internet originated with Chef Paul Prudhomme from Louisiana. It involves dredging the food such as chicken or fish in a mixture of herbs and spices and then cooking it in butter, usually in a hot cast iron skillet. I didn’t use butter of course, just some olive oil and got the same effect.
It produces a lovely seared effect on the surface of the food that’s not burnt although it may look like that.
The trick is to cook it in a medium hot cast iron skillet, if your skillet is too hot you run the risk of burning it. I used tilapia fillets for my fish taco bowls but you can use any firm fleshed white fish or even shrimp for this. Optional toppings include cheese or sour cream and you can choose vegan versions if you can’t tolerate dairy, or just leave them out.
And if you’re looking for an alternative Fish Taco Bowl recipe with different flavors, you’ll love my friend Natalie recipe for Chili Lime Fish Taco Bowls, the crema looks fantastic!
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MORE OF MY FAVORITE EASY RECIPES!
- Oven Baked Italian Meatballs (Paleo, Whole30)
- Easy Shepherd’s Pie (Paleo and Whole30 Option)
- Chicken Piccata (Paleo, Whole30)
- Gluten Free Honey Sesame Chicken (Paleo)
- Carrot Raisin Pineapple Salad (Paleo, Whole30, Vegan option)
- Paleo Meatloaf with Gravy
- Grilled Lemon Chicken with Thyme and Lemon
Blackened Fish Taco Bowls
- 1 tbsp paprika
- 1 tbsp ancho chile powder
- 1/2 tsp dry mustard powder
- 1/4 - 1/2 tsp cayenne pepper
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 4 white fish fillets Tilapia works well
- 1 cup cooked rice to serve
- 1/2 cup red cabbage shredded
- 1 cup frozen corn or fresh
- 1 cup black beans drained
- 4 salad onions sliced
- 1 pieces avocado cut into small
- 2 limes quartered, to serve
- OPTIONAL TOPPINGS
- Sour cream shredded cheese, cilantro
If you are serving this over a bowl of rice you will want to cook the rice before you start cooking the fish so that it's ready to serve at the same time.
In a small bowl mix together all the spices and seasonings listed above.
rub the spice mix over both sides of the fish fillets
Heat acast iron skillet on high heat until hot and add the oil, give it a minute to heat the oil.
Add the fish to the skillet and cook for 3-4 mins per side on a medium heat until it's cooked through, it will be blackened on the outside, but not burnt.
add cooked rice to bowls and serve with the fish and vegetables and beans on top, if you like you can add sour cream and cheese too.