Blackened Fish Taco Bowls

Blackened white fish over rice with sweet corn, creamy avocado, and fresh lime. An easy stovetop taco bowl ready in about 30 minutes.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb white fish fillets
• 2 tbsp blackening seasoning
• 3 cups long-grain white rice
• 6 cups water
• 1 cup corn kernels
• 1 large avocado
• 1 large lime
• 1 tbsp vegetable oil
• 0.5 tsp kosher salt

Cooking instructions

1. Rinse the rice under cool water until the water runs mostly clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until tender, about 15 minutes. Remove from heat and let stand covered for 5 minutes. (about 20 min) — Bring to a boil, then maintain a low simmer
2. Pat the fish dry and coat both sides evenly with the blackening seasoning. (about 2 min)
3. Heat the oil in a large skillet over medium-high heat. Add the seasoned fish and cook until browned and the thickest part reaches 145°F, about 3 to 4 minutes per side. (about 8 min) — Medium-high heat; fish to 145°F
4. Add the corn to the hot skillet and cook until heated through, stirring occasionally, about 2 minutes. (about 2 min) — Medium heat
5. Flake the cooked fish into bite-size pieces. Divide the rice among four bowls and top with fish, corn, and sliced avocado. Squeeze lime over each bowl. (about 5 min)