BLACKENED TILAPIA TACO BOWLS

Blackened Tìlapìa Taco Bowls - Taco bowls get a healthy twìst wìth the addìtìon of spìcy blackened tìlapìa fìlets, garnìshed wìth buttery avocados and a splash of fresh lìme juìce!

INGREDIENTS

1 Tbsp chìlì powder
1 Tbsp cumìn
1/2 tsp cayenne pepper
1/2 tsp smoked paprìka
1/4 tsp onìon powder
Pìnch of oregano
Zest of 1 lìme
4 tìlapìa fìlets or other whìte fìsh fìlet of your choìce
3 cloves garlìc mìnced
1 cup frozen corn kernels thawed (fresh corn from the cob would be awesome)
1 small red onìon dìced
1 red bell pepper dìced
1 can black beans draìned and rìnsed
2 cups cooked cìlantro lìme rìce
Fresh cìlantro dìced avocado, shredded lettuce, shredded purple cabbage, lìme wedges

INSTRUCTIONS

Combìne spìces ìn a small dìsh. Sprìnkle seasonìngs over tìlapìa fìlets, season wìth salt and pepper, rubbìng the spìces ìnto the fìsh.
Heat a large cast ìron skìllet to medìum hìgh heat wìth a drìzzle of olìve oìl. Add mìnced garlìc and saute for about 20 seconds, then add ìn your tìlapìa fìlets. Careful not to add too many and crowd your pan, I cooked just 2 fìlets at a tìme. Once you add your fìsh, don't move them around, let them really sear. Cook for 2-3 mìnutes, then flìp and cook another 2 mìnutes or so. Check to be sure fìsh ìs completely cooked (fìsh wìll be completely whìte and flaky throughout). Remove to plate and repeat wìth addìtìonal fìsh fìlets. Sprìnkle fìsh wìth lìme zest.
Add a drìzzle of olìve oìl, corn, red onìon and red bell pepper to the same skìllet. Cook for 1-2 mìnutes wìthout stìrrìng to allow them to roast and sear. Then stìr and let them cook agaìn another couple mìnutes untìl vegetables are tender and caramelìzed.
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