Blackened Mahi Mahi Taco Bowls
Prep time
Cook time
Total time
Serves: 6 servings
  • 18 oz. Mahi Mahi filets
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp dried Italian seasoning
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 can corn kernels, drained
  • 3 roma tomatoes, chopped
  • 1 can black beans, drained and rinsed
  • 1 avocado, chopped
  • 1 lemon
  • 3 cups cooked quinoa or rice
  • salt and pepper, to taste
  1. In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, and dried Italian seasoning to make the blackening seasoning. Salt and pepper the mahi mahi filets, to taste. Sprinkle an even layer of the blackening seasoning over the fish filets, then set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned mahi mahi filets and cook each side until cooked through, about 3 to 4 minutes per side. Remove the fish from the skillet. Using two forks, gently pull apart the mahi mahi filets into pieces, then set aside.
  3. Using the same skillet, add the garlic and cook until fragrant, about 30 seconds. Add the red bell pepper and corn. Cook for a few minutes, then add the tomatoes and black beans. Cook until the beans are heated through. Season with salt and pepper, to taste.
  4. Layer the quinoa, vegetable mixture, mahi mahi, and avocados into individual serving bowls. Drizzle with a squeeze of fresh lemon juice and serve.
Recipe by That Oven Feelin' at