Blackened Fish Taco Bowl Recipe

Erica Tangeman is the US Wellness Featured Chef for September 2024. Prepare to have your tastebuds tantalized as Erica prepares some delicious recipes for us.

This fish taco bowl recipe may have a billion ingredients, but it really truly is so easy to throw together once you have everything. the flavors in this bowl give you a little taste of everything – spicy fish, tangy onions, sweet salsa, & a creamy dressing. mmm… can’t wait for you to try it out!

Blackened Fish Taco Bowls

by, Erica Tangeman | Food Social 

USWM Shopping List: Alaskan Black Cod

Serves: 6
Prep Time: 15 min
Cook Time: 25 min

Ingredients – Cod

• 2 lb Cod, cut into 1″ cubes
• 2 Tbsp Smoked Paprika
• 2 tsp Garlic Powder
• 2 tsp Dried Parsley
• 1 tsp dried Oregano
• 1 tsp dried Thyme
• 1 tsp Onion Powder
• 1/2 tsp Redmond Real Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Cayenne Pepper

Ingredients – Cilantro-lime cauliflower rice + veggies 

• 24 oz Frozen Cauliflower Rice
• 1 – 2 Tbsp Lime Juice
• 1/4 – 1/2 bunch Cilantro, finely chopped
• 1 pinch Redmond Real Salt
• 1 Broccoli Slaw, cabbage, carrots, or coleslaw

Ingredients – Quick pickled red onions 

• 1 Red Onion, sliced
• 1 cup Hot Water
• 1/4 cup Apple Cider Vinegar
• 1 tsp Whole Black Peppercorns
• 1 tsp Redmond Real Salt

Ingredients – Mango avocado salsa 

• 1 – 2 Avocado, diced
• 1/2 – 1 cup Mango, diced
• 1 Jalapeño, finely chopped
• 1/4 – 1/2 cup Cilantro, finely chopped
• 1 Tbsp Lime Juice
• 1/2 tsp Onion Powder, or 1/4 cup red onion
• 1/2 tsp Garlic Powder, or 1-2 garlic cloves
• 1 Redmond Real Salt
• 1 Red Pepper Flakes

Ingredients – Fish taco sauce

• 1/2 cup Plain Greek Yogurt
• 1/4 cup Dairy-Free Buffalo Sauce (Primal Kitchen)
• 1 Tbsp Lime Juice

Instructions:

Blackened cod:

1. Preheat oven to 400.
2. In a small bowl, combine all spices to create blackened seasoning.
3. Pat the cod filets dry & seasoned with homemade blackened seasoning.
4. Lay cod pieces on a lined sheet pan & bake for 12-15 minutes or until internal temperature reaches 145.

Cilantro-lime cauliflower rice + veggies:

1. While cod is cooking, cook cilantro-lime cauliflower rice by first adding cauliflower rice to a skillet for 8-10 minutes to let moisture evaporate.
2. Then add lime juice, cilantro, & salt; keep warm until ready to serve.
3. Prep other veggies for serving – I like to roast cabbage, coleslaw, carrots, or broccoli slaw for 20-25 minutes at 400.

Quick pickled red onions:

1. To a bowl, add all ingredients – make sure onions are submerged completely.
2. Let sit on the counter for 20-30 minutes, then refrigerate until ready to serve (store for 1 week in fridge).

Mango avocado salsa:

1. In a bowl, combine all ingredients & mix well.
2. Refrigerate until ready to serve.

Fish taco sauce:

1. Whisk everything together in a bowl.
2. Refrigerate until ready to serve.
3. Building your bowl:
4. First lay down a bed of cauliflower.
5. Then add any other raw or roasted veggies.
6. Add on your blackened cod, quick pickled red onions, & mango avocado salsa.
7. Drizzle with fish taco sauce & enjoy!

Wow, this Or one is packed with flavor and oh so delish. Try this recipe with any of our Seafood options like our Wild Alaskan Sea Halibut, Wild-Caught Alaskan Salmon! Visit our US Wellness Meats Discover Blog for more tantalizing recipes today!