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Blackened Fish Taco Bowls with Corn Salsa


For the salsa:

2 cups frozen corn kernels, thawed

1 red pepper, diced

1 jalapeno pepper, seeded and chopped fine

1/2 cup diced red onion

1/2 cup chopped fresh cilantro

2 tablespoons lime juice

salt and pepper to taste

For the avocado cream:

1/2 cup sour cream

1/2 cup avocado

1 green onion, chopped

1 tablespoon lime juice

1/2 teaspoon kosher salt

For the fish:

1 tablespoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon salt

1 1/2 teaspoons dried oregano

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons dried thyme

4 mahi mahi fillets (or other firm white fish)

For serving:

hot, cooked rice

sliced fresh avocado

fresh cilantro


  1. In a large bowl, stir together the corn, red pepper, jalapeno pepper, red onion, cilantro, lime juice, salt and pepper until combined.

  2. Cover and refrigerate until ready to eat.

  3. In a blender or food processor, blend the sour cream, avocado, green onion, lime juice and salt until smooth and well combined.

  4. Cover and refrigerate until ready to eat.

  5. In a small bowl, stir together the paprika, cayenne, black pepper, salt, oregano, onion powder, garlic powder and thyme until combined.

  6. Pat the fish fillets dry with paper towels and rub the spice mixture into both sides of the fish.

  7. Heat 1 tablespoon of olive oil in a heavy skillet on medium heat.

  8. When the oil is hot, add the fish and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.

  9. Serve over hot cooked rice with the corn salsa, fresh sliced avocado, fresh cilantro and avocado cream.

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