Spicy fish taco bowl

4.0 oz Fish, Swai Fillet
1.0 tbsp Olive Oil
1.0 tbsp Cumin seed
0.25 tsp Pepper, red or cayenne
1.0 clove Garlic
1.0 oz green onion
74.0 gram(s) bell pepper, red, sweet, raw
0.5 cup Yellow Corn
0.5 cup Beans, black
1.0 serving avacado - 6 thin slices
1.0 serving Brown rice (1 cup cooked)

In a small bowl mix the cumin, cayenne pepper and chill powder. Rub seasoned mix generously over the swai fillets on both sides. Heat the olive oil in a large skillet over medium heat or spray with nonstick cooking spray. Once warm, add the fish to the skillet and cook for about 3 minutes on each side. You want to make sure it gets almost blackened and that the fish is cooked through, inside it should be white. Remove fish from skillet and shred with a couple forks. In the same skillet add, garlic, green onions, corn and red pepper. Season with salt and pepper if preferred. Stir and cook. Let it cook for a couple minutes then stir again. You want to make sure the corn is brown and looks roasted. Add beans and cook until beans are heated through

Serving Size: 1 bowl

Number of Servings: 1.0

Recipe submitted by SparkPeople user SMAELEE.