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Blackened fish taco bowls topped with fresh ingredients in a colorful presentation.

Blackened Fish Taco Bowls

A vibrant and flavorful dish combining blackened fish, zesty slaw, and a creamy lime sauce, perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1.5 lb white fish fillets (cod, mahi-mahi, or tilapia)
  • 2 tbsp olive oil
  • 2 tbsp blackening seasoning
  • 0.5 tsp kosher salt (if your seasoning isn’t salty)
For the Rice
  • 1 cup long-grain white rice (or jasmine)
  • 2 cups water (or low-sodium broth)
  • 0.5 tsp kosher salt
  • 1 tbsp olive oil (or butter)
  • 1 tbsp lime juice from 1 lime
  • 0.25 cup chopped fresh cilantro
For the Slaw
  • 3 cups shredded cabbage (purple, green, or a mix)
  • 1 small carrot (shredded)
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 0.25 tsp kosher salt
For the Creamy Lime Sauce
  • 0.5 cup plain Greek yogurt (or sour cream)
  • 1 tbsp mayonnaise (optional) for extra creaminess
  • 1 tbsp lime juice
  • 0.5 tsp garlic powder
Toppings
  • 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)
  • 1 lime cut into wedges (for serving)

Method
 

Cooking the Rice
  1. Rinse the rice until the water runs mostly clear. Add the rice, water (or broth), salt, and olive oil (or butter) to a pot.
  2. Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes (or according to package instructions).
  3. Let it rest for 5 minutes, then fluff. Stir in lime zest, lime juice, and chopped cilantro.
Making the Slaw
  1. Combine shredded cabbage and carrot with lime juice, olive oil, and salt. Set aside to soften slightly.
Preparing the Creamy Lime Sauce
  1. In a bowl, stir together Greek yogurt (or sour cream), mayonnaise (if using), lime juice, garlic powder, and a pinch of salt.
  2. Add 1–2 teaspoons of water to achieve desired consistency.
Cooking the Fish
  1. Pat the fish dry to help the crust stick better. Rub with olive oil, then coat evenly with blackening seasoning and salt (if needed).
  2. Heat a skillet over medium-high heat and cook the fish for 3–4 minutes per side (depending on thickness) until blackened and flaky.
  3. Let it rest for 2 minutes, then break it into chunks.
Warming the Add-Ins
  1. Quickly warm the black beans and corn in the microwave or in the skillet after cooking the fish.
Building the Bowls
  1. Add rice to bowls, then top with slaw, blackened fish, beans, corn, pico de gallo, avocado, and a drizzle of creamy lime sauce.
  2. Finish with cilantro and lime wedges.

Notes

Ensure your skillet is hot enough before cooking the fish to get a nice blackened crust. You can adjust the spice level by choosing a milder or spicier blackening seasoning. To save time, you can use pre-cooked rice or even quinoa as a substitute. Store any leftovers in airtight containers in the refrigerator for up to 2 days. For best results, keep the components separate until ready to eat. Reheat the fish gently in the microwave or on the stovetop.