Fish Taco Bowl

Fish Taco Bowl๐Ÿ˜‹๐Ÿ˜‹๐ŸŸ
Ingredients :
๐Ÿ”น 2 tablespoon chilli powder
๐Ÿ”น2 tablespoon cumin
๐Ÿ”นDash of cayenne pepper
๐Ÿ”น Pinch of garlic powder
๐Ÿ”น 3-4 cod fillets ( or other fish such as mahi mahi)
๐Ÿ”นsalt and freshly ground pepper
๐Ÿ”นolive oil
๐Ÿ”น1 red onion, chopped ๐Ÿ”น1 red bell pepper, chopped
๐Ÿ”น1 cup frozen corn, thawed, or fresh corn cut off the cob
๐Ÿ”น1 15 ounce can black beans, rinsed and drained ๐Ÿ”น 2 cups cooked brown rice
๐Ÿ”น avocado, cilantro and fresh lime juice for garnish
Instructions:
In a small bowl combine chilli powder, cumin, cayenne pepper and garlic powder! Sprinkle evenly over both sides of the fish ( I used all of it, but you can use half of it if you want less spicy) and salt-and-pepper to taste.
Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the fish and cook, undisturbed, for several minutes per side. Check the middle of the fish for doneness. It should flake easily and be opaque throughout. Remove the fish from the pan and set aside.
If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.
Layer rice, Bean mixture, and fish in the bowl and top with avocado, cilantro, and lime juice if desired.
Enjoy!!!

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