These blackened fish taco bowls with corn salsa are quickly becoming a family favourite! Spicy fish, fresh avocado, and corn salsa served on hot rice. So good!
Blackened fish might be my favourite meal of all time. Actually blackened anything – spicy food is good. But blackened fish is really the best.
Add it to a taco bowl and cover it in corn salsa, fresh avocado, and avocado cream and I’m in my happy place.
If you enjoy fish and Mexican food, I can pretty much guarantee you’ll love this meal.
I used mahi mahi for the fish, because I had some and I really like it, but any firm white fish would work well here. You could also use a blackening seasoning mix (or cajun seasoning – it’s pretty similar) if you happen to have some instead of making the seasoning. Or you could leave it off altogether and just season your fish with a bit of salt and pepper. That’s how my kids like it – because they’re crazy. Definitely an option if you don’t care for spicy food though – this seasoning mix does have a bit of kick to it.
These blackened fish taco bowls were the perfect meal for 30 Minute Thursday this month. Something about fish tacos just screams summer to me, so this taco bowl version obviously needed to happen for the first summery Thursday this year!
Easy to make and full of flavour, this is the perfect meal for a busy weeknight. Or a weekend. I’m not picky.
These blackened fish taco bowls with corn salsa, fresh avocado and an amazing avocado lime cream sauce need to make an appearance at your house too! I’m pretty sure this will be on the meal rotation here for the next few months. Or longer – because I’m not getting sick of this meal anytime soon!
You’ll also find a list of more 30 minute meals from my friends just below the recipe!
For the salsa:
- 2 cups frozen corn kernels, thawed
- 1 red pepper, diced
- 1 jalapeno pepper, seeded and chopped fine
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lime juice (from 1 lime)
- salt and pepper to taste
For the avocado cream:
- 1/2 cup sour cream
- 1/2 cup avocado (about half of a large avocado)
- 1 green onion, chopped
- 1 tablespoon lime juice (half of a lime)
- 1/2 teaspoon kosher salt
For the fish:
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dried thyme
- 4 mahi mahi fillets (or other firm white fish)
- hot, cooked rice
- sliced fresh avocado
- fresh cilantro
- In a large bowl, stir together the corn, red pepper, jalapeno pepper, red onion, cilantro, lime juice, salt and pepper until combined.
- Cover and refrigerate until ready to eat.
- In a blender or food processor, blend the sour cream, avocado, green onion, lime juice and salt until smooth and well combined.
- Cover and refrigerate until ready to eat.
- In a small bowl, stir together the paprika, cayenne, black pepper, salt, oregano, onion powder, garlic powder and thyme until combined.
- Pat the fish fillets dry with paper towels and rub the spice mixture into both sides of the fish.
- Heat 1 tablespoon of olive oil in a heavy skillet on medium heat.
- When the oil is hot, add the fish and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
- Serve over hot cooked rice with the corn salsa, fresh sliced avocado, fresh cilantro and avocado cream.
There are a lot of ingredients but this can be made in 30 minutes! Get the rice cooking before starting, and you can save some time by making either the salsa or the avocado cream while the fish is cooking. You can also skip making the blackening seasoning if you have some already, or you can use cajun seasoning instead if you have that.
Metal Lemon Lime Squeezer
Measuring Cups / Measuring Spoons set
Swiss Diamond Nonstick Sauteuse, 4.5-Quart
3-in-1 Avocado Slicer
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Amount Per Serving: Calories: 493 Total Fat: 18g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 166mg Sodium: 804mg Carbohydrates: 43g Fiber: 8g Sugar: 8g Protein: 45g
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