Blackened Fish Taco Bowls

Ingredients

• 1/2 cup Sour Cream (full-fat, for avocado sour cream)
• 1 large Avocado (ripe, peeled and pitted)
• 1 tablespoon Lime Juice (freshly squeezed from 1/2 lime)
• 1/4 teaspoon Salt (to taste)
• 1/8 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (for seasoning mix)
• 2 tablespoons Two Brothers Blackened Seasoning (store‑brand blackened spice blend)
• 4 pieces Tilapia Fillets (about 4 oz each, fresh)
• 2 ears Fresh Corn on the Cob (kernels removed, reserve kernels)
• 1 tablespoon Cooking Oil (high‑smoke‑point oil for pan)
• 2 cups Precooked White Rice (Heinen's ready‑to‑heat rice)
• 1 cup Black Beans (canned, rinsed and warmed)
• 1 cup Tomatoes (diced, preferably Roma)
• 1 cup Red Cabbage (thinly sliced)
• 1/2 cup Corn Chips (crushed for topping)
• 1/4 cup Jalapeños (sliced, optional for heat)
• 2 tablespoons Cilantro (chopped, for garnish)
• to taste Additional Salt & Pepper (for final seasoning)

Instructions

1. Make Avocado Sour Cream

   In a large mixing bowl combine the sour cream, peeled avocado, lime juice, salt, and pepper. Use a hand masher to mash until smooth and creamy.

   Time: PT5M

2. Prepare Blackened Seasoning Oil

   In a small bowl mix the olive oil with Two Brothers Blackened Seasoning until fully incorporated.

   Time: PT2M

3. Coat Tilapia Fillets

   Pat the tilapia fillets dry, then brush or drizzle both sides with the blackened seasoning oil, ensuring an even coat.

   Time: PT2M

4. Cook Corn Kernels

   Heat the large skillet over high heat, add a little cooking oil, then add the corn kernels. Sauté for 2‑3 minutes per side until browned and slightly charred.

   Time: PT5M

   Temperature: high

5. Cook Blackened Tilapia

   In the same skillet, lower the heat to medium‑high and add a bit more oil if needed. Place the coated tilapia fillets in the pan and cook 3‑4 minutes per side, or until the fish flakes easily. It may break apart slightly, which is fine for a bowl.

   Time: PT8M

   Temperature: medium‑high

6. Warm Rice and Beans

   While the fish cooks, heat the precooked white rice and warmed black beans in a microwave or on the stovetop until hot.

   Time: PT2M

7. Assemble the Taco Bowls

   Divide the warm rice into four serving bowls. Top each with black beans, corn kernels, diced tomatoes, sliced red cabbage, pieces of blackened tilapia, crushed corn chips, and optional jalapeños. Drizzle generous spoonfuls of the avocado sour cream over the top and garnish with chopped cilantro.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

8 g