Blackened Fish Taco Bowls With Cilantro Lime Sauce

Blackened Fish Taco Bowls with Cilantro Lime Sauce are a vibrant, flavor-packed meal that brings all the boldness of tacos in a fresh, deconstructed bowl. With spicy, perfectly seared fish, crisp veggies, fluffy rice, and a creamy herb sauce drizzled over the top, this is one of those meals I come back to again and again—easy, wholesome, and seriously delicious.

Why You’ll Love This Recipe

I love how customizable and satisfying this recipe is. The blackened seasoning gives the fish an irresistible crust, and the cilantro lime sauce cools things down with its zesty, creamy kick. Whether I’m piling everything into a bowl with rice or turning it into a salad, it always tastes like something special—without much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the blackened fish:

• White fish fillets (like cod, tilapia, or mahi-mahi)

• Olive oil

• Paprika

• Garlic powder

• Onion powder

• Cumin

• Dried oregano

• Cayenne pepper

• Salt and black pepper

For the cilantro lime sauce:

• Greek yogurt or sour cream

• Mayonnaise

• Fresh cilantro

• Lime juice

• Garlic

• Salt

• Water (to thin, if needed)

For the bowls:

• Cooked rice (white, brown, or cauliflower rice)

• Black beans (rinsed and drained)

• Corn (fresh, frozen, or canned)

• Cherry tomatoes (halved)

• Avocado (sliced or diced)

• Shredded lettuce or cabbage

• Lime wedges (for serving)

Directions

1. Make the cilantro lime sauce
   I blend or process the yogurt, mayo, cilantro, lime juice, garlic, and salt until smooth. I add a splash of water if it’s too thick. I chill it in the fridge while everything else comes together.

2. Season the fish
   I pat the fish fillets dry and coat them with olive oil. Then I combine all the spices and rub the mixture generously over both sides of the fish.

3. Cook the fish
   I heat a skillet over medium-high heat and sear the fillets for 3–4 minutes per side, depending on thickness, until they’re blackened on the outside and flaky inside. I set them aside to rest, then flake them into bite-sized chunks.

4. Assemble the bowls
   I fill each bowl with a scoop of rice, then layer on black beans, corn, tomatoes, avocado, and lettuce or cabbage. I add the blackened fish on top and drizzle everything with the cilantro lime sauce.

Servings and timing

This recipe makes about 4 bowls. It takes 20 minutes to prep and 15–20 minutes to cook everything. I usually have it ready in 35–40 minutes total.

Variations

• I sometimes swap the fish for shrimp or chicken using the same blackened spice mix.

• For a low-carb version, I use cauliflower rice and extra greens.

• I add pickled red onions or jalapeños when I want more tang and spice.

storage/reheating

I store each component separately in the fridge for up to 3 days. The fish can be reheated gently in a skillet or microwave, but I love it cold in the bowl too. The cilantro lime sauce keeps for up to 5 days in an airtight container.

FAQs

What type of fish works best?

I like using flaky white fish like cod, tilapia, or mahi-mahi. Salmon also works if I want something richer.

Can I grill the fish instead of using a skillet?

Yes, I grill it over medium-high heat for 3–4 minutes per side, just until it flakes easily.

Is the cilantro lime sauce spicy?

No, it’s creamy and zesty. I sometimes add a bit of jalapeño or hot sauce for heat.

Can I make this dairy-free?

Yes, I use dairy-free yogurt and mayo for the sauce, or make a vinaigrette-style dressing with lime juice, olive oil, and herbs.

What toppings go well with these bowls?

I add shredded cheese, tortilla strips, radishes, or hot sauce depending on my mood. They’re super flexible.

Conclusion

Blackened Fish Taco Bowls with Cilantro Lime Sauce are fresh, bold, and easy to love. I enjoy how all the elements come together in one nourishing bowl—spiced fish, crisp veggies, creamy sauce, and all the textures I crave. Whether I’m meal-prepping or making dinner for guests, this dish never disappoints.