Fish in a bowl! You’re already aware of my undying devotion to tilapia and my obsession with Mexican food. This is by no means a traditional Mexican dish but rather my take on a deconstructed fish taco. You’ll notice in this Mexican tilapia recipe that there are no tortillas involved, but fear not! The Mexican rice makes a lovely substitute.
How to Make Fish Taco Bowls
Step #1: Rinse the tilapia pieces and pat dry with a paper towel. Combine the flour, salt, pepper, and taco seasoning in a pie plate or shallow dish. Lightly dredge the tilapia pieces through the flour, shaking off any excess back into the dish. Set aside. Step #2: Heat 1 tbsp. vegetable oil in a cast iron skillet over medium-high heat. Once hot, add the onion, bell peppers, and cumin to the pan and cook, stirring occasionally, until browned and tender crisp. Remove from the skillet and set aside. Step #3: Add another 1 tbsp. vegetable oil in the pan. Once hot, add the tilapia pieces in a single layer and cook for 2-3 minutes per side, until browned and cooked through (no longer translucent in the center). Step #4: Set out four bowls, and layer ¼ of the ingredients in each bowl in the following order: Mexican rice, black beans, fajita veggies, tilapia, salsa, Cotija cheese, and cilantro leaves. Reheat the tilapia and vegetables in a skillet over medium heat until warmed through, and microwave the rice and beans with a splash of water to keep them moist.
