These Fish Taco Bowls are a simple, healthy meal that will quickly become a family favorite!
Despite a natural lack of anything that could be called “groove,” I was a drummer for all of two months in high school.
I learned one song to play with the school jazz band, mostly to impress a boy (spoiler: nailed it. The lesson here is be someone you’re not to land a husband… not really). While I wouldn’t say I rocked it, it was so satisfying to watch my progression from complete ignorance into competence.
What was previously impossible became muscle memory. That muscle memory was important because you’d better believe my hands were shaking when it came time to perform.
When I first started blogging I knew very little about food photography. I had taken a number of photography classes in high school and college. I had browsed food blogs and eyed up the delicious food they were serving.
Still, I was fairly ill-equipped when it came to taking eye catching photos that could be seen as both delicious and professional. While I still have a ways to go, this has been another fun adventure in learning and growing a skill.
Tasty Food Photography is an ebook by Lindsay Ostrom of Pinch of Yum . I ordered this book a few months after starting my food blog and I credit it with teaching me so much about photography and editing.
I’ve mentioned before that I don’t have much time to take pictures. Tasty Food Photography really helped me streamline my photo editing process to make the most of what I am able to capture. It’s also full of great tips on lighting, set up, and basic camera functions.
I love Lindsay’s recipes because she’s a pseudo-vegetarian and chocoholic like me. With mentioning her ebook I thought it might be fun to pick one of her recipes to make that would be difficult to photograph (read: messy) so I could put the skills I learned from the book into practice.
I found this recipe for spicy fish taco bowls and put my own spin on them (specifically making them less spicy for my babies and husband). I can tell Jeron likes what I’ve made if he asks what the dish is called. A few bites into these fish taco bowls I got the fateful question, and I know he’ll be asking for it again!
From drums to dinner, it never hurts to impress your husband.
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Fish Taco Bowls
Ingredients
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 dash cayenne pepper
- 1 pinch garlic powder
- 3-4 cod fillets, or other white fish such as tilapia
- Salt and freshly ground black pepper
- Olive oil
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 cup frozen corn, thawed, or fresh corn cut off the cob
- 1 15 ounce can black beans, rinsed and drained
- 2 cups cooked brown rice
Optional garnish
- Avocado
- cilantro
- lime
Instructions
- In a small bowl combine chili powder, cumin, cayenne pepper, and garlic powder. Sprinkle evenly over both sides of the fish (I didn’t use all of it, but you could if you like things spicier) and salt and pepper to taste.
- Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the fish and cook, undisturbed, for several minutes per side. Check the middle of the fish for doneness. It should flake easily and be opaque throughout. Remove the fish from the pan and set aside.
- If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.
- Layer rice, bean mixture, and fish in a bowl and top with avocado, cilantro, and lime juice if desired.
Christina says
I have a very fussy husband and it’s challenged me to find dishes that he likes without so many things that are staples to most people (think onions and rice and corn, among many other things). When we were first married I hated it, but now I try to embrace it as a challenge to make me be more creative in the kitchen. Starting to enjoy cooking again!
Erika says
Looks amazing!
Lauren says
My husband and I made this and loved it! It’s a great gluten free recipe! Thanks!
Lindsay Moe says
I’m so glad you enjoyed it!
mary says
It’s delicious. Didn’t have avocados at home but did have sour cream and salsa verde. Added just a little of both. Will definitely make this again!
Jeanette says
Love the Fish Taco Bowls….followed recipe less the black beans (just not into black beans) ..used arugula versus the cilantro…otherwise all other ingredients the same. Even my husband, Mr Picky-Poo about trying something new, liked it and said “you can make this one again”…Thanks for sharing.
Jana says
Any idea on the calorie count?
Lindsay Moe says
I haven’t taken a calorie count, but there are some websites out there where you can enter all the ingredients and how many servings you split it into and they will pop it out for you. I think My Fitness Pal might do something like that.
Natalie says
Tried this!! Amazing, but I added a lot of salt, because the rice made it bland. Also I made the fish and veggies at the same time in 2 different pans because the fish got really cold. Loved it!
Lindsay Moe says
I’m glad you enjoyed it Natalie!
Virginia says
I would like to know the serving size of this recipe. Thank you.
Lindsay Moe says
This makes about four servings.
Ann Marie says
Hi. I made this tonight, but with chicken breasts, pounded, instead of fish. I can’t wait to try it with fish, but I didn’t have any on hand. Great dish, will def make again.
Aida says
These fish taco bowls look delicious. You have a great eye for photography composition.
Kourtney says
I just made this recipe. The flavors were great. It just needs some thing to bind it. It was a little dry. I did add fresh tomatoes just to give it a different texture along with the avacado, lime and cilantro.
Jennifer says
This recipe was FABULOUS. Thanks so much for posting!
Lindsay Moe says
Thanks Jennifer, I’m so glad you enjoyed it!
Mary says
I’ve made hundreds of recipes that I’ve found wandering about the internet, but I’ve never felt compelled to leave a comment or any kind of feedback – until today! I made this recipe last night and I was absolutely delighted. My husband and I both thought the recipe was delicious! The spice of the fish, combined with the creamy coolness of the avocado, highlighted by the sparkling, light crispness of the lime juice, added so many layers of flavor and textures that we just couldn’t get enough. I plan on adding this recipe to my top 5 favorites and making often for friends and family!
Lindsay Moe says
Thank you so much for taking the time to stop and leave a few kind words. I’m so glad you and your husband enjoyed this dish!
Maria says
Tasty recipe for sure. We didn’t have lime juice, but added sour cream, salsa, and a little salt to liven it up. Will be making again for sure. Thanks!
Lindsay Moe says
Great ideas! Glad you enjoyed it!
Sarah says
Made this last night and love it! Only thing I changed was adding some shredded lettuce to make it a little more of a salad.
Your website has helped me learn that I am a way better vegetarian cook than a meat cook (even though this one has fish in it). Even my fella is stoked on our vegetarian shift. Thanks for yet another amazing recipe.
Lindsay Moe says
Thank you so much for your thoughtful comment and for sharing your adaptation! I’m so glad you enjoyed this recipe.