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