These Fish Taco Bowls are a simple, healthy meal that will quickly become a family favorite!
Despite a natural lack of anything that could be called “groove,” I was a drummer for all of two months in high school.
I learned one song to play with the school jazz band, mostly to impress a boy (spoiler: nailed it. The lesson here is be someone you’re not to land a husband… not really). While I wouldn’t say I rocked it, it was so satisfying to watch my progression from complete ignorance into competence. What was previously impossible became muscle memory. That muscle memory was important because you’d better believe my hands were shaking when it came time to perform.
When I first started blogging I knew very little about food photography. I had taken a number of photography classes in high school and college. I had browsed food blogs and eyed up the delicious food they were serving. Still, I was fairly ill-equipped when it came to taking eye catching photos that could be seen as both delicious and professional. While I still have a ways to go, this has been another fun adventure in learning and growing a skill.
Tasty Food Photography is an ebook by Lindsay Ostrom of Pinch of Yum . I ordered this book a few months after starting my food blog and I credit it with teaching me so much about photography and editing. I’ve mentioned before that I don’t have much time to take pictures. Tasty Food Photography really helped me streamline my photo editing process to make the most of what I am able to capture. It’s also full of great tips on lighting, set up, and basic camera functions.
I thought it would be fun to make one of Lindsay’s recipes to go along with the giveaway. I love her recipes because she’s a pseudo-vegetarian and chocoholic like me. I also thought it might be fun to pick something that would be difficult to photograph (read: messy) so I could put the skills I learned from Lindsay’s book into practice. I found this recipe for spicy fish taco bowls and put my own spin on them (specifically making them less spicy for my babies and husband). I can tell Jeron likes what I’ve made if he asks what the dish is called. A few bites into these fish taco bowls I got the fateful question, and I know he’ll be asking for it again!
From drums to dinner, it never hurts to impress your husband.
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These healthy Fish Taco Bowls are a delicious gluten-free meal!
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 dash cayenne pepper
- 1 pinch garlic powder
- 3-4 cod fillets or other white fish such as tilapia
- Salt and freshly ground black pepper
- Olive oil
- 1 red onion chopped
- 1 red bell pepper chopped
- 1 cup frozen corn thawed, or fresh corn cut off the cob
- 1 15 ounce can black beans rinsed and drained
- 2 cups cooked brown rice
- In a small bowl combine chili powder, cumin, cayenne pepper, and garlic powder. Sprinkle evenly over bothl sides of the fish (I didn't use all of it, but you could if you like things spicier) and salt and pepper to taste.
- Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the fish and cook, undisturbed, for several minutes per side. Check the middle of the fish for doneness. It should flake easily and be opaque throughout. Remove the fish from the pan and set aside.
- If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.
- Layer rice, bean mixture, and fish in a bowl and top with avocado, cilantro, and lime juice if desired.
Recipe adapted from Pinch of Yum