Recipe: Spicy Fish Taco Bowls from Pinch of Yum
INGREDIENTS
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ½ teaspoon cayenne pepper
- 3-4 tilapia filets (or other fish filet of your choice)
- 1-2 cloves minced garlic
- 1 cup fresh sweet corn kernels (sliced off the cob is the best)
- 1 red onion, diced
- 1 red pepper, diced
- 1 can black beans
- cooked brown rice (I used about 2 cups)
- fresh cilantro, avocado, shredded cheese, sour cream, or pico de gallo for topping
- olive oil in your Evo Oil Sprayer
DIRECTIONS
Follow the full recipe here. Use your Evo Oil Sprayer to coat your pan with olive oil before cooking the fish.