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Fish Taco Bowls with Charred Corn & Cilantro-Lime Sour Cream

Blackened fish taco bowls served over fluffed brown rice with charred sweet corn, tangy red cabbage slaw and drizzled with plenty of cilantro-lime sour cream.

Difficulty: Easy
Time: 35-40 min
This dish is Gluten-Free
Calories: 618 Fat: 11g Carbs: 56g Protein: 24g

Blackened seasoning is a go-to Cajun blend which, of course, has no agreed-upon recipe – everyone’s mama has their “correct” version! The most common ingredients are paprika, cayenne, garlic powder, onion powder, thyme and oregano. Though we’re using it here on fish, you can blacken just about any meat and even vegetables! This layered bowl is the perfect blend of zippy fish, sweet corn, crunchy slaw and cool, creamy sauce on top. Make sure to get all the flavors in each bite!

Ingredients
Brown rice
Fish rub
Corn on the cob
Serrano chili
Cilantro
Lime
Red cabbage
Sour cream
Red drum fillets

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Char To cook over high heat until the natural sugars in food blackens.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Medium sauté pan

Medium pot with lid

Small bowl

Medium bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Thinly slice red cabbage avoiding the hard inner core; discard core. Thinly slice serrano. Zest lime; cut in half then and juice. Tear cilantro leaves and stems. Remove fish fillets from package; rinse and pat dry. Season fish with 1 tsp. oil, fish rub and a pinch of salt and pepper; set aside.

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Step 2: COOK THE RICE

Place brown rice, 1½ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to a boil, cover and reduce heat to low. Cook 25-30 min until done. Fluff with fork. While rice is cooking, begin charring the corn (Step #3). Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

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Step 3: CHAR CORN

Heat 1 tsp. oil in a medium sauté pan over medium heat. Add corn to hot pan and cook 8-10 min flipping occasionally until charred and tender. Cut corn kernels off the cob and discard cob.

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Step 4: SEASON SOUR CREAM

Place sour cream, cilantro, 1 Tbsp. lime, 1 tsp. lime zest and a pinch of salt and pepper in in food processor or blender. Pulse 30-60 sec until incorporated and smooth. Note: If you don't have a food processor or blender, simply mince cilantro and mix in small bowl with sour cream, 1 Tbsp. lime, 1 tsp. lime zest and a pinch of salt and pepper; stir until incorporated.

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Step 5: SEAR BLACKEND FISH

Using the same sauté pan, heat 1 tsp. oil over medium heat. When pan is very hot, add blackened fish fillets and sear on each side for 2-3 min until browned and fully cooked. The USDA recommends cooking fish to an internal temperature 145ºF.

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Step 6: PLATE YOUR DISH

Place red cabbage, serrano, 1 Tbsp. oil, 1 Tbsp. lime juice and a pinch of salt and pepper in medium bowl. Mix until incorporated and beginning to discolor. Divide brown rice between two bowls. Top with red cabbage, charred corn and blackened fish. Drizzle cilantro-lime sour cream on top. Enjoy!