Blackened Fish Taco Bowls

1. Combine the chili powder, cumin, cayenne pepper, paprika, onion powder, and oregano in a small dish. Sprinkle seasonings over tilapia fillets and rub into the fillets.
2. Drizzle olive oil in a large cast iron skillet and warm to medium high heat. Add minced garlic and sauté for about 20 seconds, then add in your tilapia fillets. To avoid crowding the fillets in the pan, cook two at a time. Cook fish for 2-3 minutes on each side (try to be patient while cooking and avoid moving the fish around to get a good sear). When fish is white and flaky, it is done. Remove to plate and repeat with additional fish fillets. Cut fish into bite-sized pieces.
3. Add a drizzle of olive oil, corn, red onion and red bell pepper to the same skillet. Cook for 1-2 minutes without stirring to allow them to roast and sear. Then stir and let them cook again for 2 minutes until vegetables are tender and caramelized.
4. Add in drained and rinsed black beans and heat for 1 minute, stirring occasionally.
5. Add 1/3 to 1/2 cup brown rice to a bowl and top with the corn/beans/pepper mixture, and pieces of blackened fish.
6. Serve topped with cilantro, avocado, shredded lettuce, cabbage, and/or lime wedges.

Serves 4.