Description
This Blackened Swordfish Taco bowl is such a quick and easy weeknight meal. It tastes delicious and comes together with minimal effort! The swordfish is loaded with blackened seasonings, then pan seared. The fish is served over a bowl of rice, topped with queso fresco, pickled onions, and more!
Ingredients
Scale
2 cups cooked rice
SWORDFISH
2 (about 5–6 oz each) swordfish fillets
4 tbsp avocado oil
1 tsp paprika
1/4 tsp cayenne pepper
1⁄4 tsp garlic powder
1 tsp sea salt
1⁄4 tsp black pepper
TOPPINGS
Queso fresco
Pickled red onions
Avocado, sliced
Cherry tomatoes, chopped
Fresh cilantro
Lime wedges
Instructions
- Preheat the oven to 400°F.
2. In a small bowl combine together all the spices. Rub the seasoning on both sides of
the fillets. - 3. In an ovenproof skillet, heat oil over medium-high heat. Place the swordfish fillets in
the skillet and cook until browned, 2- 3 minutes.
4. Turn the swordfish over using kitchen tongs and transfer the pan to the oven. Roast
until just cooked through, about 6 minutes.
5. Assemble taco bowls. Add rice, swordfish fillet and top with queso fresco, pickled
onions, avocado, tomatoes, cilantro and fresh lime wedge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes