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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
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
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