Spicy Fish Taco Bowls - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Fish tacos are popular for a good reason. They’re delicious. Taco bowls are a slightly simpler variation on that trend. Brown rice layered with spiced fish and a mountain of delicious veggies makes for a colorful and satisfying meal.

Tip: To make this dish in half the time, use instant brown rice.


  • 1 cup brown rice
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • ½ tsp. cayenne pepper
  • 1 lb. tilapia fillets
  • 2 cloves garlic, minced
  • 1 cup fresh sweet corn kernels
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 (15 oz.) can low-sodium black beans

Optional Garnishes*:

  • fresh cilantro
  • avocado
  • pico de gallo


  1. Cook rice according to package directions.
  2. While rice cooks, mix the spices together in a small bowl and sprinkle evenly over both sides of the fish fillets.
  3. In a large nonstick skillet over medium-high heat, sauté garlic (1-2 minutes).
  4. Add the fish fillets to the pan and grill until flaky and no longer translucent (4-5 minutes). Remove from pan and keep warm.
  5. Add corn, red peppers, and onions to the pan and cook until peppers and onions are just tender (5-6 minutes). Add the black beans and heat through (2-3 minutes).
  6. Layer rice, corn mixture, and fish in a bowl. Top with optional garnishes to serve, as desired.

*Optional garnishes have not been included in the rating of this recipe.

Nutritional analysis per serving: Calories 380; Total Fat 4.5g (6% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 57mg (18% DV); Sodium 275mg (12% DV); Total Carbohydrate 54g (20% DV); Dietary Fiber 12g (43% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 34g; Vitamin D 20% DV; Calcium 8% DV; Iron 30% DV; Potassium 20% DV; Selenium 100% DV; Niacin 90% DV; Vitamin B12 80% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/spicy-fish-taco-bowls/
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