Fish Taco Bowl

Wayyyy back in the day (aka when I was on my FM rotation), my preceptor told me about this recipe and also told me to add her on pinterest. As awesome as this might be, I have a general rule against friending professors and other higher-ups on social media sites, at least until I’ve either graduated, or am pretty much long-gone.

The only exception I’ve ever made is for my music professors, because our department was such a tight-knit group, we were pretty much all like family anyway. So nope, I haven’t friended her yet (I don’t think I’d be able to find her unless I straight-up asked for her username, so I suppose it works out).

I am super glad that she told me about this recipe though, because, as with most recipes I love, it’s highly versatile, very quick/simple, and chock full of protein and nutrients. (I made it on a weekday! :O )

Fish Taco Bowl

• chili powder, to taste
• cumin, to taste
• cayenne pepper, to taste
• 2 cloves garlic, minced
• 2 albacore steaks
• freshly ground black pepper, to taste
• dash of sea salt
• EVOO
• 1/2 large onion, diced
• 1 can (15 oz.) corn
• 1 can (15 oz.) black beans, rinsed + drained
• 3-4 oz. spinach
• avocado slices for garnish

Instructions:

1. In a small bowl, combine spices and sprinkle evenly on both sides of the fish.
2. Heat small drizzle of EVOO in large skillet over medium-high heat. Add fish and cook for several minutes on each side. When it flakes easily and is opaque throughout, remove fish from pan and set aside.
3. Add onion, corn + black beans and heat through.
4. Layer bean mixture and fish on a bed of fresh spinach leaves and garnish with avocado slices!

• Have you ever had a fish taco bowl?
• Do you have a favorite type of fish?