THIS Sweet And Fiery Fish Taco Bowl Is Perfect For Lunch I Bussin Eats

Ingredients

• 4 fillet Tilapia Fillets (about 6 oz each; any white fish works)
• 2 tablespoon Olive Oil (extra‑virgin, for the fish marinade)
• 1 teaspoon Paprika (smoked or sweet)
• 0.5 teaspoon Coarse Black Pepper (freshly cracked)
• 1 teaspoon Kosher Salt (for seasoning)
• 1 teaspoon Ground Cumin
• 1 tablespoon Avocado Oil (high smoke point for grilling)
• 0.25 cup Mayonnaise (full‑fat)
• 2 tablespoon Sriracha (adjust to heat preference)
• 0.25 teaspoon Cayenne Pepper
• 1 clove Garlic (minced)
• 0.5 cup Red Onion (diced)
• 1 piece Jalapeño (diced; remove seeds for less heat)
• 0.25 cup Fresh Cilantro (chopped)
• 4 tablespoon Lime Juice (freshly squeezed)
• 1 cup Mango (diced, ripe)
• 0.125 teaspoon Sea Salt (pinch for salsa)
• 2 cup Cooked Rice (white or brown, pre‑cooked)
• 1 cup Black Beans (canned, rinsed and drained)
• 1 piece Avocado (sliced, optional)

Instructions

1. Make Fish Marinade

   In a mixing bowl combine olive oil, paprika, coarse black pepper, kosher salt, and ground cumin. Rub the mixture evenly over all sides of the tilapia fillets.

   Time: PT5M

2. Prepare Sriracha Aioli

   In a small bowl whisk together mayonnaise, sriracha, cayenne pepper, minced garlic, and a pinch of kosher salt until smooth.

   Time: PT3M

3. Make Mango Salsa

   Combine diced mango, lime juice, and sea salt in a bowl. Toss gently and set aside.

   Time: PT4M

4. Prep Fresh Toppings

   Dice the red onion and jalapeño, chop cilantro, and set aside. If using avocado, slice it now.

   Time: PT5M

5. Preheat Grill

   Heat the grill or grill pan over medium‑high heat (about 400°F). Lightly brush the surface with avocado oil to prevent sticking.

   Time: PT5M

   Temperature: 400°F

6. Grill the Tilapia

   Place the marinated fillets on the hot grill. Cook 2‑3 minutes per side, or until the flesh turns opaque and flakes easily with a fork.

   Time: PT6M

   Temperature: 400°F

7. Warm Rice and Beans

   While the fish cooks, heat the cooked rice and black beans in a microwave or skillet until hot, about 2‑3 minutes.

   Time: PT3M

8. Assemble the Taco Bowls

   Divide rice and beans among four serving bowls. Top each with a grilled tilapia fillet, a drizzle of sriracha aioli, a spoonful of mango salsa, diced red onion, jalapeño, cilantro, and avocado slices if desired. Finish with an extra squeeze of lime juice.

   Time: PT4M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g