Blackened Fish Taco Bowls

These fresh and healthy fish taco bowls are filled with blackened white fish, corn and black bean salsa, and topped with cilantro avocado crema!  On the table in about 30 minutes for a quick and easy dinner idea! 

These Blackened Fish Taco Bowls are a winner when it comes to weeknight dinners!  We love easy main dishes, like my Honey Lime Shrimpand Honey Garlic Salmon. This is one of my Dinner recipes you’ll definitely want in your recipe rotation!

fish taco bowls drizzled with avocado cream in a white bowl


Growing up, and honestly into most of my 20’s, I wasn’t much of a seafood fan.

Living in Ohio, there’s not exactly a huge abundance of fresh seafood lol.  And I think that’s been my problem… when I’d tried fish in the past, it was frozen and/or not very fresh, and just tasted… well, not good.

So from now on we make sure to pick up only fresh fish, and I’m enjoying trying new and fun ways to incorporate fish into our diet.  Especially now that this chunky chef is on a mission to be a bit less “chunky” lol.

White fish is such a great source of low-fat protein, as well as various vitamins and minerals.  Something we all could use more of.

This recipe isn’t a new one, in fact, it’s been on the site for 5 years now… but it needed a serious makeover, as well as some much needed additional information.

It’s LOADED with fresh, bold flavors, as well as being so versatile!  Turn it into a taco (or use lettuce wraps), a salad, rice bowl, or just dive in with a fork.


Making this recipe involves 3 parts, but I promise it’s easy!

  1. Make the crema. Just combine the crema ingredients in a food processor and give it a whirl.  Easy peasy.

making avocado crema

  1. Season the fishI like to combine my seasonings in a small bowl first so I know they’re evenly dispersed over the fish, then really rub them into the filets.
  2. Cook the fish filets.  Heat a skillet over MED HIGH heat with a drizzle of oil, then add garlic and cook just a few seconds.  Add 2 fish filets and let them cook, undisturbed, for 2-3 minutes.  Flip and cook another 2 minutes.  Repeat with any remaining filets.
  3. Let the fish rest.  Transfer the fish to a plate and sprinkle with lime zest.

cooking the blackened fish filets

  1. Cook the salsa.  Add the corn, onion and pepper to the same skillet and cook a few minutes until tender and slightly caramelized.
  2. Stir in beans.

how to make the corn salsa

  1. Assemble the bowl.  If you’re using any rice, add it to a bowl, then top with corn salsa, fish, a drizzle of crema, and any toppings you like.


  • Buy good fish – I prefer to buy fresh fish from the grocery store, instead of frozen filets in bags, since those tend to be very thin.  Cooking Light has a great article on how to pick the best fish at the grocery store.
  • Use it quickly – Fish can go “off” or bad pretty quickly, so I prefer to buy my filets no more than 1 day ahead of time.
  • To skin or not to skin – I prefer to buy fish filets that are skinless, as we don’t love the texture of fish skin.  But if you like it, by all means, pick the fish that you like 🙂
  • Don’t overcook – Fish is prone to overcooking, and the line between not done enough and dry and overdone is pretty fine.  The USDA recommends fish be cooked to an internal temperature of 145 F degrees.

two white bowls filled with blackened fish tacos


  • PROTEIN – I prefer to make this with a flaky white fish, like tilapia, cod, haddock or halibut.  Not a huge fish fan?  No worries, you can try this recipe with thinly sliced chicken, pork, or even shrimp!
  • RICE – I like to serve this dish over some Cilantro Lime Rice, white rice, brown rice, or even cauliflower rice when I’m watching my carbs.
  • SALAD – this combo of the blackened fish, corn salsa, and the avocado crema is great over some chopped romaine lettuce for a boldly flavored salad!
  • TACOS – this combination is fantastic in a traditional taco as well!  If you try this, definitely think about making my Homemade Flour Tortillas, the flavor is amazing and they’re really easy to make.
  • SPICY – I would say this dish is between a mild and medium heat level, but if you’d like to ramp up the heat a bit, feel free to add more cayenne to the seasoning mix, add more jalapenos (or try a serrano) to the corn salsa.
  • MILD – to lower the heat level in this dish, you can reduce the amount of cayenne pepper in the seasoning, and/or use a green bell pepper in the corn salsa instead of the jalapeno.

These fresh and healthy fish taco bowls are filled with blackened white fish, corn and black bean salsa, and topped with cilantro avocado crema!  On the table in about 30 minutes for a quick and easy dinner idea! #fishtacos #fish #tacos #blackened #bowls #mexican #dinner #healthyrecipe #healthy #seafood


I think the flavor of white fish is best when made right before eating, and the same with the corn salsa.  However, if you’re serving this over rice, that can definitely be made ahead of time.  The crema can also be made ahead of time and kept refrigerated.

All toppings and garnishes can be chopped ahead of time as well, with the exception of avocado, that’s best to chop right before serving.


Leftover should be refrigerated in an airtight container and consumed within 3-4 days.


  • 12″ wide skillet – I love this pan, and it’s plenty big enough for you to cook the tilapia filets without overcrowding.

These fresh and healthy fish taco bowls are filled with blackened white fish, corn and black bean salsa, and topped with cilantro avocado crema!  On the table in about 30 minutes for a quick and easy dinner idea! #fishtacos #fish #tacos #blackened #bowls #mexican #dinner #healthyrecipe #healthy #seafood



white bowl filled with fish taco filling

Blackened Fish Taco Bowls

These fresh and healthy fish taco bowls are filled with blackened white fish, corn and black bean salsa, and topped with cilantro avocado crema! 
4.9 from 24 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 servings
Calories 339



  • 1 avocado - pitted and roughly chopped
  • 1 cup sour cream
  • 1/4 cup fresh cilantro
  • zest of 1 lime
  • Juice of half a lime
  • pinch of kosher salt and black pepper


  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1/2 tsp cayenne pepper - or less, to taste
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1/8 tsp dried oregano
  • 1/2 -1 tsp kosher salt - more or less, to taste
  • 1/2 tsp black pepper
  • Zest of 1 lime
  • 4-6 tilapia filets - or other white fish filet of your choice
  • 3 cloves garlic - minced
  • drizzle of vegetable oil


  • 1 cup corn kernels - if using frozen - thaw them
  • 2/3 cup red onion - diced
  • 1 jalapeno - seeded and finely diced
  • 10 oz can black beans - drained and rinsed


  • Fresh cilantro, diced avocado, shredded lettuce, shredded purple cabbage, lime wedges, sour cream, etc - whatever you would like



  • Combine all crema ingredients in a food processor and pulse until smooth and creamy.


  • Combine seasonings (chili powder, cumin, cayenne, paprika, onion powder, oregano) in a small dish, then rub seasoning mix into the fish filets.
  • Heat a large skillet over MED HIGH heat with a drizzle of vegetable oil.  Add minced garlic and saute for about 20 seconds.  Then add 2 tilapia filets.
  • Once you add the filets, don’t move them, let them really sear.  Cook for 2-3 minutes, then carefully flip over and cook another 2 minutes or so.
  • Fish should be cooked until opaque, white and flaky throughout.  Remove filets to a plate, sprinkle with half the lime zest and repeat with remaining filets.


  • Add another drizzle of vegetable oil to the same skillet, still over MED HIGH heat.  Add corn, red onion and jalapeno to the skillet.
  • Cook for 1-2 minutes without stirring, really letting them sear.  After 1-2 minutes, stir and cook another couple of minutes until they’re tender and caramelized.
  • Add black beans and cook another minute.


  • Add rice (if using any) to a bowl, then top with some of the corn salsa, pieces of blackened fish, a drizzle of avocado crema, and any additional toppings you’d like.
Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4


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Recipe Rating

102 comments on “Blackened Fish Taco Bowls”

  1. I’ve been experimenting with different homemade meals since April when we were on lockdown, and this is the BEST meal I’ve made. My husband loves it, and it’s bursting with flavor. Thank you for sharing!

  2. I’m gonna add this recipe to my Keto diet plan and of course – without all that rice – it’s gonna taste delish for sure!

  3. I love this recipe!! I’ve made it several times with different fish and chicken and even tofu! So easy and delicious and filling!!

  4. This was everything a gourmet meal should be, and then some! Definitely a new favorite in our home; a recipe worthy of a restaurant, indeed!

  5. This is so amazing! Everyone at my house loved how tasty this is!

  6. Fish tacos are the best dinner idea. I will try this recipe next time!

  7. Awesome fish tacos! Had these over the Cilantro Lime Rice and the flavor combination was fantastic

  8. These Blackened Fish Taco Bowls are look outstanding!!

  9. Yum! This looks so delicious and tasty! I love the color in this!

  10. I made this exact recipe with shrimp for the protein—6 shrimp 🍤 per bowl for four people with your exact seasoning, your cilantro rice, and your avocado 🥑 cream sauce. It was lovely and flavorful. The avocado sauce is divine! 
    Everyone in my house enjoyed this, and it will be in rotation! Another great recipe. Thank you!

  11. Me and my fiance made this dish last night and it is a relatively quick, delicious, and healthy meal that will continue to be made in our kitchen.

  12. This is perfect for this hot weather we are still having. Light but still full of flavor. I am pinning to try for dinner tonight!

  13. Stumbled across this yesterday and I made it for dinner tonight. My husband and I agreed we will be having this weekly! It’s sooo easy and sooo delicious! I did mine with cauliflower rice (still with cilantro) instead of real rice and it was perfect! Thank you for this recipe!!! 

  14. Love this recipe, especially with the cilantro lime rice. I’ve made it several times and it never disappoints!

  15. Pingback: 9 All-Time Best Healthy, Easy Seafood and Fish Recipes - Two Healthy Kitchens

  16. Pingback: Beginners Meal Planning on a Budget: With Sample Menu! · Urban Mom Tales

  17. I was looking for a fish dish and this looks amazing! I’m heading to the market now to pick up the ingredients! Im so excited!!!

  18. How many calories?

  19. This is our third time making this delicious recipe!! Just love it.

  20. Delicious, easy, and done in under 30 min! We made the fish and put in a burrito with rice mix, sriracha mayo, and we couldn’t get enough! Will definitely make again!

  21. Thanks for the great, healthy recipe! We loved it!! I know that any taco recipe that includes cilantro is gonna be a winner! 🙂

  22. This dish is packed with fresh flavor! Even my pickiest eater loved it!!!

  23. Hi Amanda, its been a while and I wanted to stop by and check out some of your recipes. I knew I would find something good. My son always talks about fish tacos and I have always turned my nose up. But you make these look so good I would love to try them.

    I would love to have you stop by and share on the Friday Features Linky Party.
    Hope you have a great week!

  24. We did this for Sunday funday, and it was a huge hit with our adult kids. I did a cilantro lime vinaigrette to pour over… Fabulous! Thank you!

  25. This looks so incredible! Loving it! Pinned and tweeted. Thanks for being a part of our party. I hope to see you tonight at 7. Lou Lou Girls

  26. oooh my..I love seafood and especially tilapia..the fillet is so yuum. Love the combination of the tacos and fried pan Tilapia..would love to try it 🙂

  27. LOVE the colors of your photos! I recently tried baking tilapia and it was way too watery for my taste. I’ll definitely have to try this the next time I make it!

    >>> BreAnna

  28. This looks awesome- I’m definitely pinning it. Would you mind if I link to this (I post text links to things I like each Friday)? Either way thanks for sharing.

    I stopped by from What’s Cooking Wednesday.

  29. Holy Moly, this looks fantastic. Although, we love all things seafood 🙂

  30. Love me some tilapia. And love this recipe. Looks so healthy and delicious. Found your recipe at the Simple Supper Tuesday Link Party. I am the hostesses of Tickle My Tastebuds and would love you to stop by and link your taco bowls.

  31. The blackened Tilapia Taco bowl looks sooo tempting! I love seafood, I love Taco bowls! You have got me here Amanda!!!

  32. I love how it makes eating healthy look delicious!

  33. That looks fabulous!!!! Need to have a go this Friday! 🙂

  34. Wow, this almost looks too good to eat. Your photography is amazing and this looks absolutely delicious. Thanks for sharing!

  35. This dish looks full of flavor and easy to customize for any dietary restrictions! I can’t wait to give it a try!

  36. I’m not a big fan of seafood either, I don’t tend to venture much further than prawns but this looks like it could change my mind!
    I’ve never tried tilapia and this looks so fresh and delicious I think I will have to give it a go!
    Lovely blog X

  37. Your photography is stunning! I always aspire to make my food look this appetizing! (I love the recipe, too, by the way!) What camera do you use? I am in search of a new lens, at least, for my Pentax! Cheers!

    • Thank you so much Courtney!! 😀 My photography is definitely a work in progress, I learn new things every day 🙂 I use a Canon Rebel SL1… I definitely love it. For this shoot, I used my fixed 24mm lens, it’s great for getting up close 🙂

  38. Your recipe looks delicious!!! I need to try fish tacos!!
    This will be a great feature this week Amanda, thank you!
    Have a great week

  39. This is so up our alley! I can’t wait to try it! I was excited to see it at #FoodieFriDIY. Pinned and sharing too! Hope you are having a wonderful weekend, Amanda!

  40. I love all things taco- including taco bowls 🙂 This looks so fresh & amazing. I love the cilantro lime rice – yum!

  41. This looks and sounds absolutely amazing and delicious and healthy too! All in one. Great pictures.

  42. We will just love your Blackened Tilapia Taco Bowl! Your post is awesome and thanks so much for sharing with Full Plate Thursday.
    Happy Spring!
    Miz Helen

  43. Ooh this looks awesome, looks so fresh and yummy!

  44. I LOVE seafood Amanda. And this is my ideal lunch. The chopped bits of fish in the dish have me drooling. Total yum..

  45. Gorgeous! So colourful and healthy! My kind of dinner for sure! 😀

  46. I love the idea of having your whole meal in put together in such a fresh and vibrant bowl! It looks so appealing!

  47. I need to get my hands on blackened tilapia!! Those look so good Amanda! 😀

  48. Stunning to look at and I imagine delicious to eat! Lovely dish, Amanda!

  49. Hi Amanda,
    Thanks for stopping and sharing your recipes with us at Real Food Fridays. This looks and sounds delicious. Pinned & twitted.

  50. Oh my gosh this is GORGEOUS. The colors are stunning!! What a wonderful way to use tilapia!! Thanks so much for sharing at FF! 😀

  51. I love hearing about people adventuring out of their com for zone. The tilapia taco bowl, not only sounds delicious, but it looks scrumptious too! Hope you have a wonderful weekend, and happy FF! 😀

  52. That’s a super tacos! Love your photos!

  53. Very pretty! My husband always claims he doesn’t like fish (weird, since he’s from FL), but he loves cod and pretty much all the other ingredients here. With the black beans and rice, I think I could get him to give fish another try. =)

    Visiting from the Pin Junkie!

  54. Yum! I’m definitely pinning this for later — sounds great! 🙂

  55. All ingredients I love…sounds perfect! Thanks for sharing with the Thursday Blog Hop!

  56. WHOA!!!!!!!!!!!!! These pictures are INSANE!!!!!!!!!!!!!!! I’m hungry now and I could have SWORN I was full when I got here…. I just stared a every pictures for way too long with my mouth wide open…. haha!!! Another one for my list!! 🙂 Mark would LOVE this, he loves fish and Mexican!

    • Thank you Steph!! 😀 😀 It was raining all day on the day I needed to take these pics, and I was so happy that it cleared up a little so I could snap a few photos! I hope you both LOVE this one… it’s definitely one of our favorites 😉

  57. Oh yummy! Simply delicious, Amanda. I can eat this for dinner all week.

  58. This is making my mouth water 🙂

  59. This looks delicious Amanda! I am feasting on all of these bright colors, textures and flavors!