Skip to main content

Fish Taco Bowls

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 corn brown. Set aside.
  • Add more olive oil to the hot pan if necessary, then put tilapia in pan and turn down to medium heat. Cook a few minutes per side, until cooked through and browned.
  • In bowls, layer rice, corn mixture, avocado, salsa, fish, and sour cream.

The Verdict:
Overall grade: A+
Overall reason: Healthy, easy, delicious.
Time to prepare: 30 minutes
Husband quote: "I don't know! You make a lot of different things and I don't have that many different quotes. But this was really good."
Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...
Post a Comment
Read more

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...
Post a Comment
Read more