Blackened Cod Taco Bowls with Pineapple Salsa

Name: Blackened Cod Taco Bowls with Pineapple Salsa
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2¼ lb cod fillets; ¾ cup rice; ½ can black beans, rinsed; 3½ cups coleslaw mix; 2 cups diced pineapple; 1 Roma tomato, diced; ½ bunch cilantro, chopped; 2 limes; ⅔ cup plain Greek yogurt; ½ avocado, sliced; 2 tbsp oil; 1 tbsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp oregano; ½ tsp cayenne; salt

LunchTex-Mex30 minServes 4530 kcal56 g protein

Flaky cod with a smoky blackening crust over rice and black beans with lime slaw, sweet pineapple salsa, avocado and a lime crema. Everything you love about fish tacos, in a bowl.

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Ingredients

2¼ lb cod fillets
¾ cup rice
½ can black beans, rinsed
3½ cups coleslaw mix
2 cups diced pineapple
1 Roma tomato, diced
½ bunch cilantro, chopped
2 limes
⅔ cup plain Greek yogurt
½ avocado, sliced

From your pantry: 2 tbsp oil, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, ½ tsp cayenne, salt.

Instructions

Cook the rice and warm the beans. Mix the pineapple, tomato, half the cilantro, juice of ½ lime and a pinch of salt for salsa. Toss the slaw with the juice of ½ lime and a pinch of salt.
Mix the paprika, garlic powder, onion powder, oregano, cayenne and 1 tsp salt. Pat the cod dry, brush with 1 tbsp oil and press the spice mix on all sides.
Heat the remaining oil in a large heavy skillet over medium-high heat until shimmering. Cook the cod until dark and crusty, 3 to 4 minutes, flip gently and cook 2 to 3 minutes more until it flakes.
Stir the yogurt with the remaining lime juice and a pinch of salt.
Build bowls with rice, beans, slaw and big flakes of cod. Top with salsa, avocado, crema and cilantro.

Tip: Blackening smokes a lot; turn on the fan, or bake the seasoned fish at 425°F for 10 to 12 minutes instead.