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.
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.
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.