Fish Taco Bowls with Chipotle Crema

Flaky white fish seasoned and baked, served deconstructed in a bowl with cilantro-lime brown rice, fresh black bean and corn salsa, and a creamy, spicy chipotle crema.

• Prep: 25 min
• Cook: 15 min
• Total: 40 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $6.91/serving

Dietary

• High-Protein
• Nut-Free
• Soy-Free
• Egg-Free
• Gluten-Free
• Pescatarian
• High-Fiber
• Low-Fat
• Low-Saturated-Fat

Tags

• healthy
• fresh
• spicy
• kid-friendly
• tangy
• smoky

Ingredients

• 1.5 pound cod fillets
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.75 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup brown rice (uncooked)
• 0.25 cup lime juice (fresh)
• 0.25 cup fresh cilantro (chopped)
• 1 can black beans (rinsed and drained)
• 1 can whole kernel corn (drained)
• 1 red bell pepper (medium, finely diced)
• 0.25 red onion (small, finely diced)
• 0.5 cup plain Greek yogurt
• 1 teaspoon chipotle powder
• 1 tablespoon lime juice (fresh)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pat cod fillets dry with paper towels. In a small bowl, whisk together 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over both sides of the cod fillets.
3. Place seasoned cod on the prepared baking sheet and bake for 12-15 minutes, or until fish is opaque and flakes easily with a fork. Once cooked, flake the fish into bite-sized pieces with a fork.
4. Meanwhile, cook the brown rice according to package directions. Once cooked, stir in 1/4 cup fresh lime juice and 1/4 cup chopped fresh cilantro. Fluff with a fork.
5. For the black bean and corn salsa: In a medium bowl, combine rinsed black beans, drained whole kernel corn, finely diced red bell pepper, and finely diced red onion. Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped fresh cilantro. Season with a pinch of salt if desired.
6. For the chipotle crema: In a separate small bowl, whisk together plain non-fat Greek yogurt, 1 teaspoon chipotle powder, 1/4 teaspoon smoked paprika, and 1 tablespoon fresh lime juice.
7. To assemble the bowls, divide the cilantro-lime brown rice among four bowls. Top with the flaked cod, a generous spoonful of black bean and corn salsa, and a drizzle of chipotle crema.

Nutrition (per serving)

• Calories: 520
• Protein: 40 g
• Carbohydrates: 72.1 g
• Fat: 6.4 g
• Fiber: 9.6 g
• Sodium: 1483 mg
• Saturated Fat: 0.9 g
• Sugar: 10.9 g
• Cholesterol: 78 mg