I LOVE fish tacos. I love the fish, the fresh veggies, the avocado - I love it all. When I saw this recipe for fish taco bowls on theliveinkitchen.com, I knew that I would just love these too. Basically, they replaced the tortilla with brown rice and turned a taco into a bowl. Genius.
I love that fact that you can really pile the fish and veggies into these bowls without worrying about having all of the filling land in your lap while you eat. (We all know that I've done that I time or two with my tacos.)
Besides the fact that these are neater to eat than their tortilla counterparts, they're also really yummy. I am in love with these taco rice bowls.
Fish Taco Bowls
2 teaspoons chili powder
Pinch of garlic powder
salt and pepper
3-4 cod fillets (or other white fish such as tilapia)
Salt and freshly ground black pepper
1 red onion, chopped
1 red bell pepper, chopped
1 cup frozen corn, thawed, or fresh corn cut off the cob
1 15 ounce can black beans, rinsed and drained
2 cups cooked brown rice
Avocado, cilantro, and lime juice for garnish (optional)
In a small bowl combine chili powder, salt, pepper and garlic powder. Sprinkle evenly over both sides of the fish.
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 in the bottom of your bowl.
Top with corn and bean mixture.
Break fish into pieces and arrange on top.
Top with garnishes of your choice. Fresh tomatoes, avocado and lime were my favorites.
You seriously need to add these to your summer dinner repertoire. They are awesome. Sometimes, simple meals are the best.