Spicy Fish Taco Bowls

• 1 Tablespoon Chili Powder
• 1 Tablespoon Cumin
• 1/2 teaspoons Cayenne Pepper
• 4 whole Tilapia Fillets (3 Ounces Per Filet)
• Salt And Pepper, to taste
• 1 Tablespoon Olive Oil
• 2 cloves Minced Garlic
• 1 cup Fresh Sweet Corn Kernels, Cut Off The Cob
• 1 whole Red Pepper, Stem And Seeds Removed Then Diced
• 1 whole Red Onion, Diced
• 15 ounces, weight Cooked Black Beans (from A 15 Oz. Can, Drained And Rinsed)
• 2 cups Cooked Brown Rice
• Optional For Serving: Cilantro, Pico De Gallo, Avocado, Shredded Cheese, Sour Cream

1. Mix the spices together in a small bowl and sprinkle evenly over both sides of the fish fillets.
2. (I like to season my fish a LOT, but just sprinkle on however much looks good to you.)
3. Add salt and pepper to taste.
4. In a large nonstick skillet over medium high heat, heat a drizzle of olive oil.
5. Add the garlic and saute for 1-2 minutes.
6. Add the fish fillets into the pan.
7. Grill the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily when done).
8. Remove fish fillets from the skillet and set aside.
9. Add corn, red peppers, and onions to the pan with no additional oil.
10. Heat over high heat for several minutes WITHOUT stirring to get a brown/black roasted look on the outside.
11. Then flip/stir them and cook for several minutes longer (stir, wait, stir, wait) until the peppers and onions are tender-crisp and done to your liking.
12. At the end, stir in the black beans and heat through.
13. Layer rice, corn/peppper mixture, and fish into a bowl or mix everything together in the skillet.
14. Top with fresh cilantro, pico de gallo, avocado, shredded cheese, sour cream ... You get the picture.

chili powder, cumin, cayenne pepper, tilapia, salt, olive oil, garlic, fresh sweet corn kernels, red pepper, red onion, black beans, cilantro

Taken from tastykitchen.com/recipes/main-courses/spicy-fish-taco-bowls/ (may not work)