Fish Taco Bowls 2.0, by Diane

 

This weekend I was at the beach and got some blackened bass with peach salsa, with a side of corn and coleslaw. I don't know what possessed me to do this, but I decided to mix it all up into a bowl and it was soooo good I haven't been able to stop thinking about it since! I decided to create my own version with cod and mango salsa and it was so great! Plus it was a great meal prep recipe as it got better in the fridge each day, and was a cold dish to eat on hot days. Yum!

(I saw there was another recipe on the blog for fish taco bowls, so these are titled 2.0!)

Ingredients:

Fish (I chose frozen cod filets that I defrosted, next time I'd use fresh)

Seasoning (I used garlic powder, onion powder, black pepper, salt, cumin and merken from Chile but you could use chili powder instead)

Avocado spray oil

Salsa: 2 mangos diced, 2 tomatoes diced, 1 can black beans, 1 can corn, 1 red onion diced, 1 bunch cilantro chopped, 1 lime juiced, salt

Red cabbage shredded

Dressing: 1 cup greek yogurt plain, 1 bunch cilantro with stems, 2 garlic cloves, salt and pepper, 1 lime juiced

Directions:

1. Make the salsa and dressings ahead of time and let them marry in the fridge. I did mine the night before. They get better this way!

2. Season the fish and spray with avocado oil on each side, then air fry at 350 for 15 min or until the fish is 145 internally and flaky. 

3. Serve in a bowl with cabbage, salsa, fish and dressing!

Thai Coconut Shrimp Soup, by Cheryl

Whew, what a busy summer! This is a delicious, healthy soup to have on a summer day! It was so tasty and light and I would definitely make it again. It didn't take long at all and makes enough for leftovers for a couple of days. Pair it with a nice white wine! Yum! 

Ingredients (from Paleo Running Momma)

1 tbsp olive or avocado oil

2 garlic cloves, minced

1 small onion, diced

1 tbsp fresh ginger, minced

1 tbsp minced lemongrass, inner part of one stalk

1 tbsp red curry paste

3 cups chicken broth

1 tbsp fish sauce

2 14 oz cans of full fat coconut milk

8 oz fresh shitake mushrooms, sliced

1 lb medium shrimp, peeled and deveined

zest of one lime grated

1 lime, juiced

Sea salt

Cilantro and/or scallions for garnish

Directions:

1) Heat the oil in a large stockpot over medium heat. Add the onion and cook until fragrant, then stir in the garlic, ginger, lemongrass, and curry paste, and cook for one minute. 

2) Pour the broth into the pot while stirring continually. Then stir in the fish sauce and simmer for 10 minutes. Pour in the coconut milk and stir, the add the mushrooms. Cook and stir until the mushrooms are soft, about 5 minutes. 

3) Add the shrimp and cook for about 5 minutes. Stir in the lime zest and juice. Season with salt to taste. Serve with cilantro, scallions, and/or lime wedges.