Wednesday, February 13, 2013

Spicy fish taco bowls

Since Lent is upon us, I thought I could give you all a new twist on your standard fish dishes for the first week of no meatness. I wish I knew what Main Man's aversion to seafood themed Mexican dishes is. For some reason, the seafood enchiladas I came up with a couple years ago creeped him out (although he did end up liking them) and he won't allow me to make fish tacos when I've mentioned them (quite a few times) in the past. So I sort of snuck this one past can't even see the fish, can you!? I had this recipe from Pinch of Yum on my mind for quite a while before I got around to making it...who doesn't love a rice bowl with fresh veggies? Add some spiced up tilapia in there and you've sold me. We all know I like some heat in my life...particularly in the mouth area of my life.
I thought this would be an easy throw together meal for a night when we had the newly engaged Calvin and Rachel over for dinner to talking wedding details, and it was quick. Too quick for Main Man to get home in time for it so it sat...and sat...and sat on the stove for an hour until he walked in the door from his errands. I tasted it when it was first done and it was right up my alley, but it was a bit dried out by the time he got home so I would recommend serving this immediately, even if your hubs has to eat by his lonesome later. But don't tell him I said that :)
1 T chili powder
1 T cumin
1 t cayenne pepper powder
4 tilapia filets
1 T olive oil
2-3 cloves minced garlic
1 cup fresh sweet corn kernels (I used a can of shoepeg corn)
1 red onion, diced
1 red bell pepper, diced
1 can black beans
4 cups cooked brown rice (I used 2 packages of the Uncle Ben's Spanish Style Ready rice)
*I used greek yogurt and chalula hot sauce for topping but you could top with shredded cheese, cilantro, pico de gallo, salsa, avocado, sour cream, etc
Mix the spices together in a small bowl and sprinkle evenly over both sides of the fish filets. Add salt and pepper to taste. Throw the fish filets in an oven heated to 400 degrees in a Pam'd up baking dish and bake for 15 minutes or until fish flakes apart easily.
In a large nonstick skillet over medium high heat, heat the olive oil. Add the garlic and saute until fragrant. Add corn, red peppers, and onions to the pan and heat over high heat for several minutes until the veggies are tender-crisp. Add the black beans and heat through.
Cook the rice in the microwave and add it to the skillet, along with the flaked fish. Top with desired toppings and serve...see the yumminess below for inspiration. This is a low calorie meal with high levels of taste and a very filling finish...I ate the leftovers for lunches and was surprised at how well it reheated. Add a little chicken broth before microwaving if your rice is a little dry. And don't tell your kids or hubs there is fish in this dish if you think they will turn their nose up, I would venture an educated guess that they will love it if they give it a shot! Happy hump day, all!

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  1. I'm sooooo excited about this post. I don't follow meatless Fridays during lent, but the BF does, and I thought I'd try to find some recipes to keep him on the straight path (a full time job!). Thanks!

    1. I've got some great seafood recipes coming up since the "seafood twice a week" rule has been implemented!! We really enjoyed the jerk spiced tilapia last for that one :)