It kind of looks like ice cream on top. I promise it's not. From the next installment in Amy's- Pinch-Of-Yum -Fan-Blog, I present Fish Taco Bowls. My only real deviation from the original recipe was using pickled jalapenos instead of a bell pepper, and I'll definitely do that again next time. And there will be a next time. The Recipe: (Serves 2) 2 tilapia filets 1 tsp chili powder 1 tsp cumin salt, to taste 2 c cooked rice (I use a mix of black and brown) 2 tb olive oil 3/4 c corn 2 tb pickled jalapeno slices, chopped 1 garlic clove, chopped 1/4 red onion, chopped 1 avocado, chopped 4 tb green salsa 3 tb sour cream Mix chili powder, cumin, and about 1/2 tsp salt. Pat onto tilapia filets and let marinate while preparing vegetables. In a skillet with olive oil over high heat, add onions, corn, jalapenos, and garlic (in that order, so the garlic sits on top and doesn't burn). Sprinkle with salt and let sit until the onions and
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.