Description
This healthy and easy taco bowl features charred corn, fresh pico de gallo, and a zesty cilantro crema, creating a vibrant and satisfying family dinner with sweet, smoky, and fresh flavors.
Ingredients
Scale
- 1 cup (185g) uncooked brown or white rice
- 1 lb (450g) lean ground beef, ground chicken, or 2 cans rinsed black beans (can swap for lean ground turkey)
- 2 cups (300g) frozen corn kernels (or 3 ears fresh)
- 1.5 cups (225g) Pico de Gallo (diced tomatoes, onion, cilantro, lime) (can swap for store-bought fresh salsa)
- 0.5 cup (120ml) plain Greek yogurt (or sour cream)
- 0.25 cup (10g) fresh cilantro, chopped
- 1 lime, juiced
- 1 ripe avocado, diced
- 2 cups (50g) shredded lettuce
- 1 cup (110g) shredded cheddar or Monterey Jack cheese
- 1 tsp chipotle powder
- 0.5 tsp smoked paprika
- Fresh lime wedges
- Salt
- Pepper
Instructions
- Prep Protein and Rice: In a large skillet, brown protein over medium-high heat until no pink remains (8-10 minutes). Season with chipotle powder, smoked paprika, salt, and pepper. Cook rice until fluffy (15-20 minutes), then keep warm.
- Char the Corn: Heat a dry cast-iron skillet over medium-high. Add corn kernels and cook, stirring occasionally, until lightly browned and smoky (5-7 minutes).
- Prepare Pico de Gallo: In a medium bowl, combine diced tomatoes, onion, fresh cilantro, and lime juice. Stir well and season with salt.
- Blend Cilantro Crema: In a small bowl, whisk together Greek yogurt (or sour cream), chopped cilantro, and 1-2 tablespoons of lime juice until smooth. Adjust seasoning; thin with water or milk if too thick.
- Assemble Bowls: Layer warm rice, seasoned protein, charred corn, and pico de gallo in bowls.
- Add Toppings and Serve: Top with diced avocado, shredded lettuce, shredded cheese, and a generous drizzle of cilantro crema.
Notes
For low-carb, swap rice for cauliflower rice or mixed greens. For a vegan/vegetarian version, use plant-based protein and dairy-free crema. Increase protein with extra meat, beans, or nutritional yeast. If using canned corn, drain it well. Thin crema with water or milk if too thick. Choosing organic or fresh local ingredients enhances flavor and quality.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approx 450 g)
- Calories: 600 calories
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: healthy dinner, easy dinner, taco bowl, charred corn, cilantro crema, pico de gallo, family meal, quick dinner, weeknight, customizable