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Tacos have long been a beloved staple in cuisines around the world, celebrated for their versatility and wide range of flavor possibilities. Whether stuffed with savory meats, vibrant vegetables, or creamy cheeses, tacos can cater to nearly every palate. Among the myriad of taco variations, fish tacos stand out for their fresh and light profile, making them a popular choice for those seeking a more health-conscious option. Enter the oven-baked fish taco bowl—a delightful, easy-to-prepare meal that captures the essence of traditional fish tacos while offering a nutritious twist.

Oven-Baked Fish Taco Bowls

Discover a fresh and healthy twist on a classic favorite with oven-baked fish taco bowls! This easy-to-make dish combines juicy white fish with vibrant toppings like black beans, corn, avocado, and cherry tomatoes, served over a wholesome base of quinoa or brown rice. Packed with flavor and nutrients, these bowls are perfect for anyone looking to enjoy a satisfying meal while maintaining a balanced diet. Explore customizable options to make this delicious recipe fit your taste!
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Ingredients
  

1 lb white fish fillets (such as cod or tilapia)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

Salt and pepper, to taste

1 cup quinoa or brown rice, rinsed

2 cups vegetable broth or water

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (frozen or fresh)

1 avocado, diced

1 cup cherry tomatoes, halved

1 cup shredded cabbage (green or purple)

¼ cup fresh cilantro, chopped

Lime wedges, for serving

Optional: ¼ cup sour cream or Greek yogurt, for topping

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Prepare the fish: In a small bowl, whisk together olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this spice mixture over both sides of the fish fillets and place them in a baking dish lined with parchment paper.

      Bake the fish: Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork. The exact time will depend on the thickness of your fillets.

        Cook the grain: While the fish is baking, bring the vegetable broth or water to a boil in a medium saucepan. Add the quinoa or brown rice, cover, and reduce heat to low. Cook according to package instructions (about 15-20 minutes for quinoa, 40-45 minutes for brown rice) until fluffy.

          Prepare the toppings: In a mixing bowl, combine black beans, corn, cherry tomatoes, diced avocado, and chopped cilantro. Toss gently to combine. You may want to add a squeeze of lime juice for extra flavor!

            Assemble the bowls: Once the fish is done and the grains are cooked, begin assembling your bowls. Start with a base of quinoa or rice, add a portion of the black bean and corn mixture, then top with pieces of the baked fish. Finish with shredded cabbage and a dollop of sour cream or Greek yogurt if desired.

              Serve: Garnish your bowls with lime wedges for squeezing over, and enjoy your delicious Oven-Baked Fish Taco Bowls!

                Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings