Ingredients
Scale
- 4 fillets white fish (tilapia, cod, or mahi-mahi)
- 1 tablespoon olive oil
- 2 cups cooked rice (white or brown) or cauliflower rice
- 2 cups shredded lettuce or cabbage (green or purple)
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, canned, or grilled)
- 1 avocado, sliced or mashed
- ½ cup pico de gallo or diced tomatoes
- ¼ cup chopped fresh cilantro
- ¼ cup crumbled cotija or feta cheese (optional)
- Lime wedges for serving
- ½ cup Greek yogurt or sour cream
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- Juice of 1 lime
Instructions
- In a small bowl, mix smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Pat fish fillets dry; rub with olive oil and coat with spice blend. Squeeze lime juice over the top.
- Heat a skillet over medium-high heat; cook fish for 3–4 minutes per side until blackened and flaky.
- In another bowl, whisk together Greek yogurt (or sour cream), lime juice, garlic powder, chili powder, and salt to create the creamy sauce.
- To assemble bowls: Divide cooked rice among four bowls; layer with shredded lettuce or cabbage, black beans, corn, and top with blackened fish.
- Add avocado slices and drizzle with creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 568
- Sugar: 3g
- Sodium: 589mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 36g
- Cholesterol: 75mg
Keywords: For added protein, consider including grilled shrimp or chicken. Adjust spice levels according to your preference by altering the cayenne pepper amount.