In a medium bowl, combine smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper. Mix well to create your spice blend.

Pat your white fish dry with paper towels. Rub both sides of the fish with olive oil and then coat it thoroughly with the spice blend. Squeeze fresh lime juice over the fish.

Heat a large skillet over medium-high heat. Add the prepared fish, cooking for 3-4 minutes on each side until blackened and flaky. Remove and set aside.

In a small bowl, whisk together Greek yogurt (or sour cream), fresh lime juice, garlic powder, chili powder, and a pinch of salt until smooth.

Assemble each bowl starting with a base of cooked rice or quinoa, then add lettuce or cabbage, black beans, corn, the blackened fish, avocado, pico de gallo, cilantro, and crumbled cheese.

Garnish your bowls with lime wedges. Serve and encourage mixing of toppings for a personalized experience.