Blackened Fish:

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4 fillets of white fish (tilapia, cod, or mahi-mahi)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon cayenne pepper (optional, for heat)

Juice of 1 lime

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Taco Bowl Base:

2 cups cooked white or brown rice (or cauliflower rice for a low-carb option)

2 cups shredded lettuce or cabbage (green or purple)

1 cup black beans, drained and rinsed

1 cup corn (fresh, canned, or grilled)

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Topping ideas:

1 avocado, sliced or mashed

½ cup pico de gallo or diced tomatoes

¼ cup chopped fresh cilantro

¼ cup crumbled cotija or feta cheese (optional)

Lime wedges for serving

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Creamy Sauce

½ cup Greek yogurt or sour cream

1 tablespoon lime juice

½ teaspoon garlic powder

½ teaspoon chili powder

¼ teaspoon salt

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1. In a small bowl, mix together smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

2. Pat the fish fillets dry with a paper towel. Rub each fillet with olive oil and coat both sides evenly with the spice blend. Squeeze fresh lime juice over the top for extra flavor.

3. Heat a large skillet over medium-high heat. Once hot, add the fish and cook for 3-4 minutes per side until blackened and flaky. Remove from heat and set aside.

4. In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, garlic powder, chili powder, and salt. Adjust seasoning to taste.

5. Divide the cooked rice into four bowls. Add shredded lettuce or cabbage, black beans, and corn. Place a blackened fish fillet on top of each bowl.

6. Top each bowl with avocado slices, pico de gallo, cilantro, and crumbled cheese (if using). Drizzle with the creamy sauce and serve with lime wedges.