Description
Blackened mahi-mahi taco bowls blend coastal Caribbean flavors with zesty Mexican-inspired seasonings. Crisp rice, fresh salsa, and perfectly spiced fish create a dynamic meal you’ll crave again and again.
Ingredients
Scale
- 18 oz (510 g) mahi mahi filets
- 3 cups (525 g) cooked quinoa or rice
- 1 can black beans, drained and rinsed
- 1 can corn kernels, drained
- 3 roma tomatoes, chopped
- 1 red bell pepper, chopped
- 1 avocado, chopped
- 1 lemon
- 3 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- salt and pepper, to taste
Instructions
- Create a robust blackening seasoning by blending paprika, cayenne pepper, garlic powder, onion powder, dried Italian seasoning, salt, and pepper in a small mixing container.
- Thoroughly coat mahi-mahi filets with the prepared blackening seasoning, ensuring an even distribution of spices across the surface.
- Preheat a large skillet to medium-high heat with olive oil, maintaining a temperature around 375°F for optimal searing.
- Carefully place seasoned mahi-mahi filets into the hot skillet, cooking approximately 3-4 minutes per side until fish is fully cooked and develops a dark, crispy exterior.
- Remove fish from skillet and gently shred into bite-sized pieces using two forks, preserving the delicate texture.
- In the same skillet, sauté minced garlic for 30 seconds until aromatic, then introduce red bell peppers and corn, cooking for 2-3 minutes.
- Add tomatoes and black beans to the vegetable mixture, heating thoroughly and seasoning with additional salt and pepper to enhance flavors.
- Assemble bowls by layering quinoa as a base, topping with the warm vegetable medley and shredded blackened mahi-mahi.
- Garnish with sliced avocados and finish with a bright squeeze of fresh lemon juice just before serving.
Notes
- Customize the blackening seasoning by adjusting spice levels to suit personal heat preferences, adding more or less cayenne for a milder or spicier kick.
- Ensure mahi-mahi is fresh and pat dry before seasoning to help the spices adhere better and create a crisp exterior when cooking.
- Swap quinoa with cauliflower rice for a lower-carb option or use brown rice for added fiber and nutty flavor.
- Use a cast-iron skillet for optimal blackening and achieving a perfect golden-brown crust on the fish, which enhances the overall flavor profile.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 3
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 35 g
- Cholesterol: 60 mg