Ingredients
Scale
- 1 lb white fish fillets (such as tilapia or cod)
- 2 tablespoons blackening seasoning
- 2 tablespoons olive oil
- 2 cups cooked rice or quinoa
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Preheat a skillet over medium-high heat.
- Rub the fish fillets with olive oil and blackening seasoning.
- Place the fish in the skillet and cook for 3-4 minutes on each side, or until cooked through and blackened.
- Remove the fish from the skillet and let it rest for a few minutes before flaking it into bite-sized pieces.
- In serving bowls, layer the cooked rice or quinoa, followed by the shredded cabbage, blackened fish, avocado, tomatoes, and cilantro.
- Serve with lime wedges on the side for squeezing over the bowls.
Notes
- Customize toppings with extras like pickled onions, jalapeños, or cotija cheese.
- For a spicier kick, add hot sauce or sliced chilies.
- Make it lighter by swapping rice for a base of mixed greens.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
- Diet: Gluten Free