Spicy Fish Taco Bowl

Here is a recipe that my husband and I love! If you aren't a big fan of spicy foods you can change the seasonings on the fish so that it's not spicy. This recipe does suggest that you can use cheese and sour cream but that can easily be left out so that it can be a dairy free meal. And to be completely honest it doesn't need cheese or sour cream. It was delicious without them!

Spicy Fish Taco Bowl

Ingredients

1 T Chili Powder

1T Cumin

1/2 t Cayenne Pepper

3-4 Tilapia Filets (or fish filet of your choice)

1-2 cloves minced Garlic

1 cup Sweet Corn Kernels

1 Red Onion, diced

1 Red pepper, diced

1 can Black Beans

Cooked Brown or White Rice 

Fresh Cilantro, Avacado, Shredded Cheese, Sour Cream, or Pico De gallo (or salsa) for topping

Instructions

1. Mix the spiced together in a small bowl and sprinkle evenly over both sides of the fish filets. Add salt and pepper to taste.

2. In a large nonstick skillet over medium high heat, heat a drizzle of olive oil. Add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Grill the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily). Remove fish filets and set aside.

3. Add corn, red peppers, and onions to the pan with no additional oil. Heat over high heat for several minutes WITHOUT stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crips. Add the drained black beans and heat through. 

4. Layer rice, corn/pepper mixture, and fish in a bowl or plate (all our bowls were dirty) - or mix together in the skillet. Top with any of the toppings listed above!