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Need a meal you can get on the table in a half hour?  Look no further!  We’ve got you covered with these tasty Fish Taco Rice Bowls.  They’re a simple, healthy meal that’s gluten free and sure to quickly become a family favorite.

Ingredients

1 teaspoons chili powder
1 teaspoons cumin 1 dash cayenne pepper
1 pinch garlic powder
3-4 cod fillets or other white fish
Salt and freshly ground black pepper
Olive oil
1 red onion chopped
1 red bell pepper chopped
2 cups frozen corn thawed
1 15 ounce can black beans rinsed and drained
2 cups cooked white or brown rice
1 – 2 diced avocados
chopped fresh cilantro
1 lime, quartered

Instructions

Heat oven to 350.

In a small bowl combine chili powder, cumin, cayenne pepper, and garlic powder. Sprinkle evenly over both sides of the fish (I didn’t use all of it, but you could if you like things spicier) and salt and pepper to taste.

Place fish on a parchment lined baking sheet and bake until fish is cooked through and flakes easily with a fork.  Timing will depend on the thickness of your fish so keep and eye on it.

While fish is baking, heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.

Layer rice, veggie and bean mixture, and fish in a bowl.  Top with avocado, cilantro, and lime juice to taste.

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