Fish tacos are popular for a good reason. They’re delicious. Taco bowls are a slightly simpler variation on that trend. Brown rice layered with spiced fish and a mountain of delicious veggies makes for a colorful and satisfying meal. Tip: To make this dish in half the time, use instant brown rice.
The fantastic flavor in these fish tacos is all about pairing a slightly spicy cream sauce with an excellent spice rub. They’re simple to make and impressive to serve, making them a great choice for dinner with friends. Tip: Frozen tilapia will also work beautifully in this recipe.
Even a quick marinade can do a world of good in bringing robust flavor to a speedy and simple meal like this. If you want to give the marinade more time to work its magic, toss the fish in the marinade in the morning. Tip: Only make as much of this as you want to […]
Any sturdy fish will work in this recipe: swordfish, trout or salmon would all make reasonable replacements. If you can get fresh pineapple, you’ll love the end result. Cut the slices thick. Tip: Ripe pineapple is primarily yellow and smells obviously like pineapple even before cutting.
What’s better than tuna with mayo? This recipe: no contest. Tuna’s salty flavor is genius with beans, veggies, and capers. With ingredients this flavorful, any dressing more than a little lemon juice and olive oil would be overkill. Tip: If you want to make this ahead, keep the greens separate until right before you serve.
Fish tacos are delicious, but if we’re being honest, dealing with the finger food isn’t always appealing. That and, if you dislike corn and whole wheat tortillas, keeping your grains whole in a taco situation is unsatisfying. The solution to both problems? Make it a bowl.
Salsa always tastes best when the ingredients and flavors have a little time to marinate and blend. Make your dinnertime prep easier and your final dish more impressive by making the salsa the day before and storing it in an airtight container in the fridge. This dish is amazing with fresh fish, of course, but […]
If you’re from the east coast, the idea of a tomato-based chowder might flummox you for a minute, but it’s a dish worth trying. Tomatoes play wonderfully with any good, sturdy chowder fish. Choose any firm, white fish that’s on sale to keep the cost lower.