Easy Blackened Fish Taco Bowls for Busy Nights

These Blackened Fish Taco Bowls are the kind of dinner that feels a little “wow” without making you work for it. You get bold, smoky-spicy fish, fluffy rice, crunchy slaw, and a creamy lime drizzle that ties everything together. I love bowls like this for families because everyone can build their own kids can go lighter on spice, picky eaters can stick to their favorite toppings, and you still end up with a meal that tastes like it came from your favorite taco spot.

Why You’ll Love Blackened Fish Taco Bowls

Blackened fish brings big flavor fast thanks to a spice blend that forms a gorgeous crust in a hot pan. Taco bowls are also a total sanity-saver because they’re flexible: you can prep a few components ahead, swap toppings based on what you have, and let everyone customize their bowl. It’s the same fun as taco night, just a little tidier (and honestly, easier to eat).

Simple Ingredients

A quick peek at the basics nothing fussy, just fresh and flavorful.

• White fish (cod, mahi-mahi, tilapia): Mild and flaky, perfect for soaking up bold blackening spices.
• Blackening seasoning: The smoky, spicy backbone that makes the fish irresistible.
• Rice: A cozy base that balances the heat and holds all the toppings.
• Lime: Brightens everything from rice to sauce to final squeeze.
• Cabbage: Crunchy, sturdy, and holds up well for leftovers.
• Avocado: Adds creamy richness that kids usually love.
• Black beans: Easy protein boost and super filling.
• Corn: Sweet pops that balance the spice.
• Pico de gallo: Fresh, juicy, and adds that taco-shop vibe.
• Greek yogurt or sour cream: Makes a quick creamy lime sauce.
• Cilantro: Optional, but so good for that fresh finish.

Servings + Time

• Servings: 4
• Prep time: 15 minutes
• Cook time: 12 minutes
• Total time: 27 minutes

Recommended Equipment

• Large nonstick skillet or cast-iron skillet
• Medium pot with lid (for rice)
• Cutting board + sharp knife
• Mixing bowls (2–3)
• Measuring spoons and cups
• Citrus juicer (optional but handy)
• Tongs or fish spatula (Affiliate)

What is Needed

For the fish

• 1 ½ lb (680 g) white fish fillets (cod, mahi-mahi, or tilapia)
• 2 tbsp olive oil
• 2 tbsp blackening seasoning
• ½ tsp kosher salt (if your seasoning isn’t salty)
• 1 lime (cut into wedges, for serving)

For the cilantro-lime rice

• 1 cup long-grain white rice (or jasmine)
• 2 cups water (or low-sodium broth)
• ½ tsp kosher salt
• 1 tbsp olive oil (or butter)
• Zest and juice of 1 lime
• ¼ cup chopped fresh cilantro

For the slaw

• 3 cups shredded cabbage (purple, green, or mix)
• 1 small carrot, shredded
• 2 tbsp lime juice
• 1 tbsp olive oil
• ¼ tsp kosher salt

For the creamy lime sauce

• ½ cup plain Greek yogurt (or sour cream)
• 1 tbsp mayonnaise (optional, extra creamy)
• 1 tbsp lime juice
• ½ tsp garlic powder
• Pinch of salt

Bowl add-ins

• 1 cup canned black beans, rinsed and drained
• 1 cup corn (canned drained, thawed frozen, or cooked fresh)
• 1 cup pico de gallo
• 1–2 avocados, sliced
• Extra cilantro (optional)

How to Make Blackened Fish Taco Bowls

1. Rinse rice until water runs mostly clear. Add rice, water (or broth), salt, and olive oil/butter to a pot. Bring to a boil, cover, reduce heat to low, and cook 15 minutes (or per package). Rest 5 minutes, then fluff. Stir in lime zest, lime juice, and chopped cilantro.
2. Toss cabbage and shredded carrot with lime juice, olive oil, and salt. Set aside to soften slightly.
3. Stir together Greek yogurt (or sour cream), mayo (if using), lime juice, garlic powder, and a pinch of salt. Add 1–2 tsp water if you want it drizzlier.
4. Pat fish dry (this helps the crust stick). Rub with olive oil, then coat evenly with blackening seasoning and salt (only if needed).
5. Heat a skillet over medium-high heat. Cook fish 3–4 minutes per side (depending on thickness) until blackened and flaky. Let rest 2 minutes, then break into chunks.
6. Quickly warm beans and corn in the microwave or in the skillet after the fish.
7. Add rice to bowls, top with slaw, blackened fish, beans, corn, pico, avocado, and a drizzle of creamy lime sauce. Finish with cilantro and lime wedges.

What To Serve With This Recipe

• Tortilla chips + salsa or guacamole
• A simple fruit salad (mango, pineapple, or watermelon is perfect)
• Roasted sweet potato wedges
• A quick cucumber-tomato salad
• Street-corn-style side (or just extra corn with lime and a sprinkle of cheese)

Top Tips

• For kids: Season only half the fish with full blackening spice and do the rest with a lighter hand (or swap in mild taco seasoning).
• Don’t skip patting the fish dry: It’s the secret to that bold, crisp blackened crust.
• Make-ahead win: Slaw and sauce can be made up to 2 days ahead store separately for best crunch.
• Fast cleanup: Line up toppings in little bowls and let everyone build their own less “what’s touching what?” at the table.
• No-fuss rice shortcut: Use microwave rice when life is hectic, then stir in lime and cilantro.

Recipe Variations

• Salmon taco bowls: Use salmon and blacken the same way (slightly longer cook time).
• Shrimp version: Toss peeled shrimp in blackening seasoning and sauté 2–3 minutes total.
• Low-carb bowl: Swap rice for cauliflower rice or chopped romaine.
• Creamy chipotle sauce: Add 1–2 tsp chipotle in adobo to the lime sauce.
• Pineapple twist: Add diced pineapple or mango for a sweet, fresh pop.

How to Store and Reheat

• Store: Keep fish, rice, slaw, and sauce in separate containers if possible. Refrigerate up to 3 days.
• Reheat: Warm rice and fish gently in the microwave in 20–30 second bursts (fish can dry out if overheated).
• Serve leftover slaw cold and add fresh avocado right before eating.

Blackened Fish Taco Bowls

Michelle

Bold, flaky blackened fish over cilantro-lime rice with crunchy slaw, beans, corn, pico, avocado, and a creamy lime drizzle build-your-own style!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Main Dishes

Servings 4

Equipment

• Large nonstick skillet or cast-iron skillet
• Medium pot with lid (for rice)
• Cutting board & sharp knife
• Mixing bowls (2–3)
• Measuring spoons and cups
• Citrus juicer (optional but handy)
• Tongs or fish spatula

Ingredients

  

• 1 ½ lb 680 g white fish fillets (cod, mahi-mahi, or tilapia)
• 2 tbsp olive oil
• 2 tbsp blackening seasoning
• ½ tsp kosher salt if your seasoning isn’t salty
• 1 lime cut into wedges, for serving
• 1 cup long-grain white rice or jasmine
• 2 cups water or low-sodium broth
• ½ tsp kosher salt
• 1 tbsp olive oil or butter
• Zest and juice of 1 lime
• ¼ cup chopped fresh cilantro
• 3 cups shredded cabbage purple, green, or mix
• 1 small carrot shredded
• 2 tbsp lime juice
• 1 tbsp olive oil
• ¼ tsp kosher salt
• ½ cup plain Greek yogurt or sour cream
• 1 tbsp mayonnaise optional, extra creamy
• 1 tbsp lime juice
• ½ tsp garlic powder
• Pinch of salt
• 1 cup canned black beans rinsed and drained
• 1 cup corn canned drained, thawed frozen, or cooked fresh
• 1 cup pico de gallo
• 1 –2 avocados sliced
• Extra cilantro optional

Instructions

 

• Cook the rice: Rinse rice until water runs mostly clear. Add rice, water (or broth), salt, and olive oil/butter to a pot. Bring to a boil, cover, reduce heat to low, and cook 15 minutes (or per package). Rest 5 minutes, then fluff. Stir in lime zest, lime juice, and chopped cilantro.
• Mix the slaw: Toss cabbage and shredded carrot with lime juice, olive oil, and salt. Set aside to soften slightly.
• Make the creamy lime sauce: Stir together Greek yogurt (or sour cream), mayo (if using), lime juice, garlic powder, and a pinch of salt. Add 1–2 tsp water if you want it drizzlier.
• Season the fish: Pat fish dry (this helps the crust stick). Rub with olive oil, then coat evenly with blackening seasoning and salt (only if needed).
• Cook the fish: Heat a skillet over medium-high heat. Cook fish 3–4 minutes per side (depending on thickness) until blackened and flaky. Let rest 2 minutes, then break into chunks.
• Warm the add-ins (optional): Quickly warm beans and corn in the microwave or in the skillet after the fish.
• Build bowls: Add rice to bowls, top with slaw, blackened fish, beans, corn, pico, avocado, and a drizzle of creamy lime sauce. Finish with cilantro and lime wedges.

Notes

• Blackening seasoning varies in salt taste yours before adding extra salt.
• For thinner fish (like tilapia), reduce cook time to prevent drying out.
• Make slaw and sauce up to 2 days ahead; add avocado fresh.
• Leftovers are best stored with components separated.

Keyword Blackened Fish Taco Bowls