After a week of eating mostly vegetarian food, I ate quite a lot of meat over the weekend – mainly thanks to a Saturday night meal with friends at a restaurant dedicated to meat. Having said that, I didn’t really miss meat at all – it’s another conversation entirely if we discuss not having chocolate.
It’s also getting cold again, here in Honkers. We’ve had a couple of weeks of fairly warm weather (for January) and horrible pollution, so I wanted to make something that was a healthy take on comfort food.
I’ve always loved Tex Mex and Mexican cuisine – there’s just something about beautifully marinated meats and vegetables grilled and accompanied with cheese, avocado, sour cream and beans. Throw it all in a tortilla and you’re golden.
However, I wanted to look into options for lunch, something slightly more filling and nutritious than a cheese-packed tortilla wrap – which led me to the taco bowl idea. We see bowl versions of everything these days – smoothies, burritos, sushi, cakes (okay, the cakes are in mugs, but you get the idea). So, I’m sure that a taco bowl idea would work. You still get your delicious meat, veggies or seafood, along with beans and incredible seasoning. But rice instead of a tortilla just gives it that little bit more substance to feel fuller for longer.
That’s one of my biggest issues, not feeling full after a healthy meal, so I’m always looking for ways to bulk out a meal without over-doing it.
So, here is the recipe for fish taco bowls, filled with delicious goodness.
3 fillets cod, or other white fish
2 teaspoons ground cumin
2 teaspoonds chilli powder
1/2 teaspoon cayenne
1/4 teaspoon garlic powder
1 tablespoon olive oil
1 red onion, peeled and chopped
1 red pepper, chopped
1 can black beans, drained and rinsed
1.5 cups corn
salt and pepper
2 cups rice, cooked
- Combine all of the spices in a bowl, adding salt and pepper to taste. Coat fish with the spice mix.
- Heat olive oil in a frying pan, add the fish to the pan and allow to cook undisturbed for a few minutes before turning and cooking on the other side. Once cooked, remove from the pan and set aside.
- In the same pan, add the pepper and onion. Allow to cook until soft (roughly 5 minutes). Add the corn and black beans and allow to heat through.
- Serve rice in a bowl, with the vegetables, fish and pieces of avocado. Squeeze lime over the top if desired.
It’s getting late on a Sunday for me, at 9:45pm. What can I say? I’m an early riser.