SPICY FISH TACO BOWLS


Bob Harper wants me to eat more fish.

But Bob has not been to the fish market on my street, and something tells me that eating fish from the market would do something scary to my weakling Western digestive system.

I want to be a really savvy person who lives in the Philippines and shops for fish at her local market, but you guys. I am Type A and I have an irrational fear of the fish eyeballs staring at me and the big knives covered with fish scales. I think I’ll hold off on the fish market just yet.

So I bought familiar-looking fish filets from the grocery store. No eyes or anything. Then I cooked them, put them a bowl with all my favorite things and devoured it in .4 seconds.

Bob is on to something here.

This is like a Chipotle burrito bol, but it’s made with spicy fish and you can put as many pieces of avocado on as you want without paying two dollars extra. It’s what my Mexican food dreams are made of: avocado, brown rice, garlic, roasted corn and peppers, black beans, avocado, cilantro, cheese, avocado, and spicy fish. And avocado. With a little avocado on top.

Besides eating 100 of these bowls, the only thing that would be a better use of my time is melting in the arms of a four year old girl.

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
1 cup fresh sweet corn kernels (sliced off the cob is the best)
1 red onion, diced
1 red pepper, diced
1 can black beans
cooked brown rice (I used about 2 cups)
fresh cilantro, avocado, shredded cheese, sour cream, 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.

3. Add corn, red peppers, and onions to the pan with no additional oil. Heat over high heat for several minutes WITHOUT stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crisp. Add the black beans and heat through.

4. Layer rice, corn/pepper mixture, and fish in a bowl – or mix everything together in the skillet. Top with any of the toppings listed above!


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