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Fish Taco Bowls

It kind of looks like ice cream on top. I promise it's not.

From the next installment in Amy's-Pinch-Of-Yum-Fan-Blog, I present Fish Taco Bowls. My only real deviation from the original recipe was using pickled jalapenos instead of a bell pepper, and I'll definitely do that again next time. And there will be a next time.


The Recipe: (Serves 2)
2 tilapia filets
1 tsp chili powder
1 tsp cumin
salt, to taste
2 c cooked rice (I use a mix of black and brown)
2 tb olive oil
3/4 c corn
2 tb pickled jalapeno slices, chopped
1 garlic clove, chopped
1/4 red onion, chopped
1 avocado, chopped
4 tb green salsa
3 tb sour cream
  • Mix chili powder, cumin, and about 1/2 tsp salt. Pat onto tilapia filets and let marinate while preparing vegetables.
  • In a skillet with olive oil over high heat, add onions, corn, jalapenos, and garlic (in that order, so the garlic sits on top and doesn't burn). Sprinkle with salt and let sit until the onions and corn brown. Set aside.
  • Add more olive oil to the hot pan if necessary, then put tilapia in pan and turn down to medium heat. Cook a few minutes per side, until cooked through and browned.
  • In bowls, layer rice, corn mixture, avocado, salsa, fish, and sour cream.

The Verdict:
Overall grade: A+
Overall reason: Healthy, easy, delicious.
Time to prepare: 30 minutes
Husband quote: "I don't know! You make a lot of different things and I don't have that many different quotes. But this was really good."
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