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blackened swordfish taco bowl natteats

Blackened Swordfish Taco Bowl


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  • Total Time: 25 minutes
  • Yield: 2 1x

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 56 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

  1. 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.
  2. 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