Thursday, February 26, 2015

spicy fish taco bowls... 30 minutes

the goods:

1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon cayenne pepper
3-4 tilapia filets
1 teaspoon olive oil
1-2 cloves minced garlic
1 cup fresh corn kernels (sliced off the cob is best)
1 red onion, diced
1 red bell pepper, diced
1 can (15 ounces) black beans, rinsed and drained
cooked rice
toppings: fresh cilantro, avocado, shredded cheese, sour cream, salsa or pico

Mix the spices together in a small bowl and sprinkle evenly over both sides of the fish filets. Add salt and pepper to taste. In a large nonstick skillet over medium high heat, add oil and garlic and saute for 1-2 minutes. Add the fish filets to the pan. Cook the fish for 3 minutes on each side, or until completely cooked through (fish should be completely white and flake apart easily). Transfer fish to a plate. Add corn, peppers and onion to the pan and cook on high for several minutes without stirring to get some good char marks on them. Stir and repeat letting each side char, until the peppers and onions are tender. Add the black beans and heat through.
In bowls, layer rice, corn/pepper/bean mixture, fish, then top with desired toppings!

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