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Blackened Fish Taco Bowls – Easy, Flavorful Weeknight Dinner

Make these Blackened Fish Taco Bowls in under 25 minutes! Spicy, fresh, and customizable — the perfect healthy dinner idea for busy nights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 bowls
Calories 450 kcal

Ingredients
  

Main Ingredients

  • 1 lb white fish fillets (tilapia, cod, or mahi-mahi work beautifully)
  • 2 tbsp blackening seasoning (store-bought or homemade, see below)
  • 2 tbsp olive oil
  • 2 cups cooked rice or quinoa
  • 1 cup shredded cabbage (green or purple for color contrast)
  • 1 avocado, sliced
  • 1 cup diced tomatoes (or halved cherry tomatoes)
  • ¼ cup chopped cilantro
  • 1 lime, cut into wedges
  • Salt & pepper to taste

Optional Homemade Blackening Seasoning

  • Mix together:
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (adjust to taste)
  • ½ tsp dried thyme
  • ½ tsp oregano
  • Salt and pepper to taste

Optional Toppings

  • Pickled red onions
  • Jalapeño slices
  • Greek yogurt or chipotle crema
  • Corn salsa or black beans

Instructions
 

  • Preheat the Pan
    Heat a non-stick or cast-iron skillet over medium-high heat. A hot pan is the secret to that perfect sear — it locks in the flavor and forms that signature “blackened” crust.
  • Season the Fish
    Pat your fish dry (crisp edges love a dry surface). Rub each fillet with olive oil, then sprinkle the blackening seasoning evenly on both sides. Press gently so the spices stick — this is where the magic begins.
  • Cook to Perfection
    Lay the fish fillets in the hot skillet. Let them sizzle for 3–4 minutes per side, until the edges darken and the fish flakes easily with a fork. Don’t move them too early — patience here means flavor.
  • Flake & Rest
    Remove the fish and let it rest for a couple of minutes. Then, use a fork to flake it into bite-sized pieces. This little pause helps the juices settle back in (aka the difference between juicy and dry).
  • Assemble Your Bowls
    Spoon warm rice or quinoa into each bowl. Add a layer of shredded cabbage for crunch. Pile on your blackened fish, scatter diced tomatoes, tuck in avocado slices, and finish with cilantro and lime wedges.
  • Add the Finishing Touch
    Squeeze fresh lime over everything right before serving. The citrus brightens the smoky fish beautifully — a small detail that changes everything.