Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love! The image(s) on this page are from my version.
Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy!
Spicy Fish Taco Bowls
Can’t decide if you want tacos or a trendy bowl? With this recipe from Pinch of Yum , you don’t have to. These Spicy Fish Taco Bowls are the best of both worlds. Delicious, spicy taco flavour with a balance of protein, complex carbohydrates and veggies. Best part? It’s ready in under 20.
To make, you’ll season the fish before cooking in a skillet with garlic and oil. You’ll then heat the corn and peppers in the same pan, stir in black beans until warmed, and assemble bowls with fish, skillet mixture, cooked rice and avocado. Perfect for a quick and easy weeknight dinner.
What you’ll need:
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1 tbsp chili powder
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1 tbsp cumin
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1/2 tsp cayenne pepper
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3-4 tilapia filets (or other white fish)
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1-2 cloves garlic
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1 cup corn kernels (fresh or frozen, thawed)
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1 red onion
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1 red pepper
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black beans
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2 cups cooked brown rice
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optional toppings: fresh cilantro, avocado, shredded cheese, Greek yogurt for serving
Makes 4 servings
Ready in 20 minutes
Want to make it? Click the link for the full recipe ? Spicy Fish Taco Bowls Recipe from Pinch of Yum
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