Cooking From Memory ~ A Recipe Journal


Spicy Fish Taco Bowls

IMG_6151

Ingredients ~

  • 1 Tablespoon chili powder
  • 1 Tablespoon cumin
  • ¼ teaspoon cayenne pepper
  • 3-4 Mahi-Mahi filets (or other fish filet of your choice)
  • 1-2 cloves minced garlic
  • 1 cup fresh sweet corn kernels (sliced off the cob is the best)
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 can black beans
  • 2 cups cooked brown rice
  • fresh cilantro, avocado, shredded cheese, sour cream, or Pico de Gallo for topping

Method ~

  1. Mix the spices together in a small bowl and sprinkle evenly over both sides of the fish filets.
  2. In a large nonstick skillet over medium high heat, heat a drizzle of olive oil. Add the garlic and sauté for 1-2 minutes. Add the fish filets to the pan. Cook the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily). Remove fish filets and set aside.
  3. Add corn, red peppers, and onions to the pan with no additional oil. Heat over high heat for several minutes WITHOUT stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crisp.
  4. Add the black beans and heat through.
  5. To plate, layer the rice, corn/pepper mixture, and the fish on a plate. Garnish with any of the toppings listed above.

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