These Spicy Fish Taco Bowls are comfort food at its finest with a healthy twist. Fresh blackened spicy cod fillets, corn, black beans, red peppers and avocados make this dish a hearty, filling and most delicious lunch or dinner without the guilt.
I go through different food phases all the time. Especially when it comes to seafood! Today I craved fish, but not just any variety. I craved a nice and mild white fish. So I came up with these scrumptious fish taco bowls. I figure, if I’m craving something both so low carb and low fat as white fish, I may as well go all the way and create a flavorful and healthy meal.
I mean, look at that list of ingredients! We’re talking brown rice, lots of veggies, and a dry rub that packs a punch. We have all my favorite taco toppings piled high over this amazing spiced cod. This is a deceiving meal! It feels like comfort food with not a single bite of guilt.
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Cod – Since we’re shredding the fish, you can grab a few small fillets or a large one. Any other white fish would work as well.
- Olive oil – Coconut, avocado, sunflower, safflower, vegetable, or canola oil will work too.
- Spices – Cumin, cayenne, and chili powder.
- Garlic – Use more or less if you’d like.
- Green onions – Mild onion like white or shallot will be great instead.
- Bell pepper – I used a red bell pepper. Any type will work.
- Corn – Frozen, canned, fresh; whatever you have handy.
- Black beans – If you use canned make sure they’re rinsed well. Dried beans will need to be reconstituted with water beforehand.
- Salt & pepper – Season to taste.
- Avocado – For a taco topping
- Lemon – For a fresh squeeze over your tacos.
- Brown rice – Any type of rice will work. Or even other grains such as quinoa! Up to you.
Do I have to use cod?
If you can’t find any cod at your local grocery store or it just isn’t your favorite of the mild fish varieties, you can use other types. Halibut, sole, tilapia, snapper, bass, grouper, or catfish are all great alternatives. My one suggestion: getting a deboned fish will make your life a lot easier.
You can also use this spice rub on shrimp! Keep them whole or chop them up for your taco bowl, but don’t try and shred them. This rub will even work on hartier more flavor forward fish like salmon or tuna.
What else can I add to my taco bowl?
In the veggie mixture:
- Hot peppers
- Cauliflower
- Roasted peppers
As a topping:
- Queso fresco/ feta
- Shredded lettuce
- Cilantro
- Pico de gallo
- Salsa
- Guacamole
- Sour cream
How to make spicy fish taco bowls
- Mix the dry rub: In a small bowl mix the cumin, cayenne pepper and chill powder. Rub generously over the fish fillets on both sides.
- Cook the fish: Heat the olive oil in a large skillet over medium heat. 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.
- Cook the veggies: 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.
- Assemble: To serve, layer rice, corn/bean mixture, fish, avocados and sprinkle with fresh lemon juice.
How to store leftovers
It’s best to store each component of this recipe separately to make reheating easier on you.
White fish: The fish will last 3-4 days stored in an airtight container in the fridge. Reheat in the microwave at 10-15 second intervals, stirring in between and checking the temperature, so that you don’t dry it out. You can also reheat it in a skillet over medium heat with a splash of broth or water. Stir often and heat just until the moisture cooks off.
Veggies: The veggies will last 4-6 days stored in an airtight container in the fridge. You can also reheat these in the microwave, or toss them in a skillet over medium heat with a splash of olive oil until heated through.
Rice: Leftover rice lasts about 4-6 days in the fridge. You can keep it right in the pot you cooked it in with the lid, or transfer it to an airtight container. Microwave to reheat, stirring every 20 seconds, or reheat in a skillet with a splash of water over medium heat.
Freezing cooked cod
While you can freeze your cooked cod, it isn’t ideal. Freezing and thawing cooked fish, since it’s so delicate, can cause it to fall apart. Since this recipe calls for shredding it, it isn’t such a big deal to store leftovers in the freezer. Keep them in an airtight container or sealable freezer bag. It will last 2-3 months frozen.
Did you love this recipe? Try these:
- Vietnamese Fish Tacos
- Blackened Fish Tacos
- Cajun Shrimp Tacos
- Tuna Quinoa Salad
- Avocado Tuna Salad
- Baked Lemon Garlic Halibut
- Cilantro Lime Salmon
- Lemon Dill Pan Fried Salmon
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Spicy Fish Taco Bowls
Ingredients
- 6 oz cod fillets or any other white fish (about 6 oz)
- 2 tbsp olive oil
- 1 tbsp cumin
- 1/4 tsp cayenne pepper
- 1 tsp chili powder
- 2 cloves garlic minced
- 2 green onions chopped
- 1 red bell pepper
- 1 cup corn kernels
- 1 cup black beans
- salt and pepper to taste
- 1/2 avocado cut in small pieces
- 1 lemon
- 2 cups cooked brown rice
Instructions
- In a small bowl mix the cumin, cayenne pepper and chill powder. Rub generously over the cod fillets on both sides.
- Heat the olive oil in a large skillet over medium heat. 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.
- To serve, layer rice, corn/bean mixture, fish, avocados and sprinkle with fresh lemon juice.
Recipe Notes
- White fish: The fish will last 3-4 days stored in an airtight container in the fridge. Reheat in the microwave at 10-15 second intervals, stirring in between and checking the temperature, so that you don’t dry it out. You can also reheat it in a skillet over medium heat with a splash of broth or water. Stir often and heat just until the moisture cooks off.
- Veggies: The veggies will last 4-6 days stored in an airtight container in the fridge. You can also reheat these in the microwave, or toss them in a skillet over medium heat with a splash of olive oil until heated through.
- Rice: Leftover rice lasts about 4-6 days in the fridge. You can keep it right in the pot you cooked it in with the lid, or transfer it to an airtight container. Microwave to reheat, stirring every 20 seconds, or reheat in a skillet with a splash of water over medium heat.
I’m a total Jo Cooks Fan, but I must admit I felt like this was missing something – tomatoes, or a sour cream dressing? I did go light on fish spices but as that is only real seasoning in recipe that may have been the problem. Good recipe, but not great for my family
I made this for tonight. I really enjoyed it!
Yay, so happy you like this recipe!