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In recent years, there has been a notable shift toward healthier dining options, with many individuals and families seeking meals that are both nutritious and convenient. As our lives become increasingly busy, the demand for quick yet satisfying dishes has surged. One delightful solution that has gained traction in this culinary landscape is the Oven-Baked Fish Taco Bowl. This dish not only tantalizes the taste buds but also provides a balanced meal that can cater to a variety of dietary needs.

Oven-Baked Fish Taco Bowls

Elevate your dinner game with Oven-Baked Fish Taco Bowls, a delicious and nutritious meal perfect for busy weeknights. This recipe features flaky white fish paired with wholesome grains like quinoa or brown rice, topped with fresh veggies for a burst of color and flavor. Customize your bowls to suit your taste and dietary needs, making them gluten-free or vegan-friendly. Packed with omega-3s and essential nutrients, these taco bowls are a satisfying choice for health-conscious eaters. Enjoy the balance of taste and wellness in every bite!
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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 ground 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: Set your oven to 400°F (200°C) to ensure it is fully heated when you’re ready to bake the fish.

    Prepare the Fish: In a small mixing bowl, combine the olive oil, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Use a brush or your hands to evenly coat both sides of the fish fillets with the spice mixture. Arrange the fillets in a baking dish lined with parchment paper to prevent sticking.

      Bake the Fish: Place the baking dish in the preheated oven and bake for 15-20 minutes. The fish is ready when it flakes easily with a fork; the exact time will vary depending 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. Stir in the rinsed quinoa or brown rice, cover, and reduce the heat to low simmer. Cook according to the package instructions (approximately 15-20 minutes for quinoa, 40-45 minutes for brown rice) until the grains are fluffy and tender.

          Prepare the Fresh Toppings: In a mixing bowl, combine the drained black beans, corn kernels, halved cherry tomatoes, diced avocado, and chopped cilantro. Gently toss the mixture to combine. For an added burst of flavor, squeeze a wedge of lime over the topping mix!

            Assemble the Bowls: Once the fish is baked and the grains are cooked, it’s time to assemble your bowls. Start with a generous base of quinoa or rice, layer on a portion of the black bean and corn mixture, and then top it off with pieces of the baked fish. Finish with a handful of shredded cabbage for crunch. If you like, add a dollop of sour cream or Greek yogurt on top.

              Serve and Enjoy: Garnish each bowl with lime wedges for an extra zing, and dig into your delicious Oven-Baked Fish Taco Bowls!

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