Fish Taco Bowl
- Number of Servings: 3
Ingredients
2 teaspoons chili powder2 teaspoons cuminDash of cayenne pepperPinch of garlic powder3-4 flounder fillets (or other white fish such as tilapia)Salt and freshly ground black pepperOlive oil1 red onion, chopped1 red bell pepper, chopped1 15 ounce can black beans, rinsed and drained1.5 cups cooked brown riceAvocado, cilantro, lime juice and/or pico de gallo for garnish (optional)
In a small bowl combine chili powder, cumin, cayenne pepper, and garlic powder. Sprinkle evenly over bothl sides of the fish (I didn't use all of it, but you could if you like things spicier) 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 and pepper. 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 a bowl and top with avocado, cilantro, lime juice and/or pico de gallo if desired.
Serving Size: 3 bowls
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 and pepper. 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 a bowl and top with avocado, cilantro, lime juice and/or pico de gallo if desired.
Serving Size: 3 bowls
Nutritional Info Amount Per Serving
- Calories: 439.8
- Total Fat: 12.6 g
- Cholesterol: 64.2 mg
- Sodium: 188.7 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 10.7 g
- Protein: 34.2 g
Member Reviews
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CD12360793
this is amazing! One change i have made is to season the veggies with the spices too, not just the fish as it needs a little more flavor.
Other than that this is one of my go to meals - it's just me and my hubby but I make all the rice and veggies - it's great for breakfast with or without eggs - 3/28/16