Do you love fish tacos? Then you’ll love this Grilled Fish Taco Bowl. I also like to call this my naked burrito. All the yummy fish taco/ burrito fixings without the tortilla wrap to get in the way. We don’t need the extra 250 calories from the tortilla anyway. I just serve it all up in a bowl with a big spoon of brown rice. Top it with a little sour cream or salsa and sliced Hass avocados.
The thing that makes this recipe just over the top in yumminess is the fresh corn. F-R-E-S-H white corn-on-the-cob. You know… the kind that you barely have to cook? The summer corn we wait for all year that is fresh in your market RIGHT NOW. Go buy that. And while you’re there, don’t forget the fresh fish. Plus a Corona or two.
You can put this whole meal on the grill, veggies too. But I think its easier to enlist some help. Get your partner to grill the fish and you work on the veggies in the kitchen. Just get the skillet really hot and make sure you char everything a bit. Don’t worry about the corn, it will cook up just fine in the skillet without having to pre-cook or boil it first. Trust me. This dinner is a #1 FAV in my book. Let me know what you think too!
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon lemon pepper
- 3-4 tilapia filets (or another white fish like cod)
- 4 cobs of fresh sweet corn kernels, uncooked (sliced off the cob)
- 1 red onion, diced
- 1 red pepper, diced
- 1 can black beans, rinsed
- Cooked brown rice (about 2 cups)
- Fresh cilantro, avocado, shredded cheese, sour cream, or salsa for topping
- Mix the spices (cumin, chili powder, lemon pepper) together in a small bowl and sprinkle evenly over both sides of the tilapia. Sprinkle with salt and pepper to taste.
- Spray the fish with oil and place the fish on a medium hot grill. Grill for 10 minutes or until done. The fish should be completely white and flake apart easily. Remove fish filets, set aside and keep warm.
- In a large skillet, preheat to medium high and add the corn, red peppers, and onions to the pan with no additional oil. Heat for several minutes WITHOUT stirring to get a brown/black roasted look on the outside. Stir, wait, and repeat until the peppers and onions are tender-crisp. Add the rinsed black beans and heat through.
- Layer rice, corn/pepper mixture, and fish in a bowl - or mix everything together in the skillet. Serve over the rice and top with your favorite toppings. Avocado is really yummy.
Steph Worrell says
Wow – that looks yummy.
Heidi Diller says
Its a keeper!