Fish Taco Bowls

Ingredients

• 1 tablespoon chili powder
• 1 tablespoon cumin
• ½ teaspoon cayenne pepper
• 3-4 tilapia filets (or other fish filet of your choice)
• 1-2 cloves minced garlic
• (I used a pre-seasoned blackened Mahi Mahi and it was perfect with this recipe. So if you have another type of seasoning you like on fish, that will work too.)
• 1 cup fresh sweet corn kernels (sliced off the cob is the best)
• 1 red onion, diced
• 1 bell pepper, diced
• 1 can black beans
• cooked brown rice (I used about 2 cups)
• fresh cilantro, avocado, sour cream (I used Jalapeno Ranch instead), or pico de gallo for topping

Instructions

1. Mix the spices together in a small bowl and sprinkle evenly over both sides of the fish filets. (I like to season my fish a LOT, but just sprinkle on however much looks good to you.) Add salt and pepper to taste.
2. In a large nonstick skillet over medium high heat, heat a drizzle of olive oil. Add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Grill 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.
1. Since I used a pre-seasoned fish, I skipped these steps and instead just grilled the fish until done.
3. Add corn, red peppers and the black beans to the pan and heat through.
4. Layer rice, corn/peppper mixture, and fish in a bowl – or mix everything together in the skillet. Top with any of the toppings listed above! (My favorite mix of toppings was the cilantro, jalapeno ranch, avacado, and pico de gallo.