Category: healthy

Salmon Rice Crunch Bowl

This salmon rice bowl recipe stars marinated salmon, fresh veggies, spicy mayo and crunchy bits of fried onion! It’s irresistible.…

A Couple Cooks – Recipes worth repeating.

This salmon rice bowl recipe stars marinated salmon, fresh veggies, spicy mayo and crunchy bits of fried onion! It’s irresistible.

Salmon Rice Bowl

Here’s a dinner idea we could eat on repeat every night of the week: Salmon Rice Crunch Bowls! This tasty bowl of salmon and rice has a few flavor secrets that make it over-the-top craveable. The chunks of tender fish are covered in an irresistible savory, garlicky and a little sweet salmon marinade. Combine that with fluffy rice and fresh veggies, then cover it with a spicy mayo to really make it pop. Sprinkle it with crunchy fried onions to seal the deal! We can’t get enough of this one.

Ingredients in this salmon rice bowl recipe

This salmon rice bowl is so much fun, we might eat it every day of the week if we could. The crunch part of the bowl is a riff on our pal Pinch of Yum’s recipe for Crunchy Roll Bowls. It mimics the textures and flavors in a sushi crunch roll, using purchased crispy fried onions to mimic the crunchy tempura flakes (genius, Lindsay!). Here’s what you’ll need for this salmon rice bowl:

  • 1 recipe Marinated Salmon
  • Long grain white rice
  • Avocados
  • English cucumber
  • Carrots
  • Radishes
  • Mayoonaise
  • Sriracha hot sauce
  • Crunchy fried onions
  • Chunky sea salt or soy sauce
Salmon rice bowl

About those crispy fried onions

So, those crispy fried onions: other than the marinated salmon, they’re the key to this salmon rice bowl! After trying it, let’s just say we sprinkle crispy fried onions on all our bowl meals and salads. Here are a few tips:

  • Grab a can of purchased crispy fried onions. That’s right, the kind that go on green bean casserole.
  • Sprinkle over the whole bowl on as a garnish. They mimic the texture of a sushi crunch roll, and also bring a little savory onion flavor to the party.
  • Use them for sprinkling on any bowl meal or salad. They’re especially fun on on a Caesar salad or kale Caesar.
Salmon marinade

Keys to the marinated salmon

This salmon rice bowl is good with any type of salmon: so you can use your favorite salmon recipe. But what really makes it shine is this marinated salmon! It adds an extra punch of flavor with soy sauce, rice vinegar, brown sugar and garlic. Here are a few things to know:

  • Place the salmon in shallow dish, then pour in the marinade mixture. The recipe below makes about ¾ cup marinade which works for 1 pound of salmon.
  • Marinate at room temperature for at least 30 minutes. You can allow the salmon to marinate for up to 3 hours refrigerated; if so, allow it to stand at room temperature 30 minutes before cooking.
  • Tap off excess marinade and sprinkle with salt and pepper. Removing excess marinade is important if you’re pan searing so the pan won’t spit (it’s not as necessary for grilling, since excess marinade can fall between the grates).
  • Cook using your favorite cooking method. Make pan seared salmon, broiled salmon, or grilled salmon following these linked methods.

Variations on this salmon rice bowl

Want to make an even quicker salmon rice bowl? Use different flavors? Here are a few ideas:

  • Speed it up with smoked salmon or canned salmon. This makes a super quick weeknight meal. If using canned salmon, drain it and mix it with a little olive oil, salt and pepper before serving.
  • Use different vegetables. Use whatever you have on hand! Try broccoli, edamame, shredded red cabbage, or sliced bell peppers.
  • Add a different flavor profile. Swap out the spicy mayo for cilantro lime dressing and use quick black bean and corn salad for the vegetables for a totally different feel.

How would you customize this salmon rice crunch bowl? Let us know in the comments below!

Salmon rice bowl recipe

More salmon recipes

Love cooking with this versatile fish? Try these tasty salmon recipes:

This salmon rice bowl recipe is…

Gluten-free, dairy-free and pescatarian.

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Salmon Rice Bowl

Salmon Rice Crunch Bowl

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4
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Description

This salmon rice bowl recipe stars marinated salmon, fresh veggies, and the best part: crunchy bits of fried onion! It’s irresistible.

Ingredients

  • 1 recipe Marinated Salmon (or your favorite salmon recipe*)
  • 1 cup long grain white rice
  • 2 ripe avocados, diced
  • 1/2 English cucumber, diced
  • 2 large carrots, julienne peeled or shredded
  • 4 radishes, sliced
  • ½ cup mayonnaise
  • 1 ½ tablespoons Sriracha
  • Crunchy fried onions, to garnish (required!)
  • Chunky sea salt, to garnish (or soy sauce)

Instructions

  1. Rinse the rice. Bring 2 cups of water to boil in a medium saucepan. Add the rice and ¼ teaspoon kosher salt. Bring to a boil, reduce heat to low, and cover. Simmer 15 minutes or until the water is fully absorbed (check by pulling back with a fork). Remove the heat, cover and allow to steam for 5 minutes. Then fluff with a fork and serve.
  2. Make the Marinated Salmon (pan seared, broiled or grilled). When it’s finished, flake the salmon into large chunks with a fork.
  3. Chop the avocados. Dice the cucumber. Julienne or shred the carrots. Slice the radishes.
  4. Make the spicy mayo: mix together the mayonnaise and the Sriracha. 
  5. To serve, place the rice in a bowl and top with the salmon and veggies. Sprinkle salt on the veggies or a tiny bit of soy sauce around the whole bowl. Top with the spicy mayo and a generous sprinkle of crunchy fried onions.

Notes

*To make an even quicker salmon bowl, use smoked salmon or canned salmon (drained and seasoned with a bit of olive oil, salt and pepper).

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Salmon rice bowl, salmon rice bowl recipe, salmon rice bowls

A Couple Cooks - Recipes worth repeating.

Simple Tofu Soup

This tofu soup recipe makes a nourishing, satisfying meal! It features spinach, mushrooms, and a flavorful broth. Are you a…

A Couple Cooks – Recipes worth repeating.

This tofu soup recipe makes a nourishing, satisfying meal! It features spinach, mushrooms, and a flavorful broth.

Tofu soup

Are you a tofu fan? Then you’ll love this simple tofu soup recipe, a tasty, nourishing plant-based meal! Cubes of tofu float in a savory broth flavored with miso, ginger, dried mushrooms, and fresh mushrooms. Add crunchy carrots and green onions just before serving, and it’s a satisfying combination of hearty earthiness with crisp, fresh vegetables. Our entire family are tofu-lovers, so this vegan soup was a big hit over here: everyone got seconds!

Ingredients in tofu soup

There are many ways to make a tofu soup. There’s a popular Korean tofu soup that’s made with soft tofu called soondubu, or Japanese homemade miso soup with tofu (head to those recipes if you’re looking for those styles!).

The recipe below is a spinach and tofu soup with a simple mushroom broth made from dried miso and mushrooms. We experimented with a few methods for making a tofu soup, and found that store-bought vegetable broth just doesn’t cut it! Making your own has a much richer, developed flavor. Here’s what you’ll need for this style of tofu soup:

  • Olive oil
  • White onion
  • Baby bella or shiitake mushrooms
  • Dried mushrooms, like porcini
  • Celery
  • Garlic
  • Grated ginger
  • Yellow or white miso
  • Soy sauce
  • Salt
  • Extra-firm tofu
  • Spinach
  • Carrots
  • Green onions
Tofu soup

Why dried mushrooms are key

This tofu soup is made with dried mushrooms, which infuse a hearty, savory flavor into the broth. Because here’s the thing: you’ll be making broth from water! That’s right: vegetable broth doesn’t work here. When we tried making this soup with veggie broth, both the flavor and color was muddy and unsatisfying. Alex had the idea of making miso mushroom broth with water and dried mushrooms, and it works! You don’t even need extra time: the soup still comes together in 30 minutes.

The dried mushrooms, miso, ginger and salt are key to making a broth from water that tastes bright, savory and bold. Do not skip them! The type we used was porcini mushrooms. You can find dried mushrooms near the produce in most standard grocery stores.

Tofu soup recipe

Tips for tofu soup

This tofu soup recipe uses the tofu raw, and it soaks up all the delicious flavors in the broth. It makes the method very simple, since you won’t need to cook the tofu beforehand! (While we love our baked tofu and fried tofu, it’s not necessary here). Here are a few things to note about this tofu soup method:

  • Use extra-firm tofu. Make sure to have the right type of tofu: check the package for the words “extra firm.”
  • Prep all ingredients in advance. The cook time goes quickly, so make sure to have everything chopped and ready to go.
  • Don’t skip the dried mushrooms! As noted above, they are essential to the flavor.
  • Add the crunchy vegetables at the end for garnish. The contrast of savory and soft versus crunchy and fresh really makes this one!
Tofu soup

Optional garnish: hot sauce

You can garnish this tofu soup recipe with hot sauce: we added a dollop of chili garlic sauce to the mix. However, we found it made for a very spicy soup and that we preferred it without hot sauce! The delicate flavors don’t need the sauce, though you can add it if you love heat.

This tofu soup makes a tasty healthy dinner idea: serve it with edamame or a simple green salad. This carrot ginger dressing makes a nice pairing!

More tofu recipes

Tofu is one of our best loved plant-based proteins around here! Here are a few more tofu recipes to add to your arsenal:

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Tofu soup

Simple Tofu Soup

  • Author: Sonja Overhiser
  • Prep Time: 13 minutes
  • Cook Time: 17 minutes
  • Total Time: 30 minutes
  • Yield: 4
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Description

This tofu soup recipe makes a nourishing, satisfying meal! It features spinach, mushrooms, and a flavorful broth.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium white onion, sliced
  • 12 ounces baby bella and/or shiitake mushrooms, sliced (stems removed for shiitakes*)
  • ½ ounce dried mushrooms (like porcini)
  • 2 celery ribs, sliced
  • 4 garlic cloves, smashed
  • 1 teaspoon grated ginger
  • 2 tablespoons yellow or white miso**
  • 1 tablespoon soy sauce
  • 1 ¼ teaspoon kosher salt
  • 1 package extra firm tofu, cut into bite-sized cubes
  • 4 cups baby spinach (or chopped spinach)
  • 3 carrots, sliced into ribbons
  • 2 green onions, thinly sliced
  • Chili garlic sauce, to garnish (optional; we found we preferred this soup without!)

Instructions

  1. Heat the olive oil over medium heat. Add the onion and fresh mushrooms and cook for 5 minutes, stirring frequently, until tender.
  2. Add 6 cups water to the pot. Stir in the dried mushrooms, celery, garlic, ginger, miso, soy sauce, salt and tofu. Bring to a simmer and simmer for 12 minutes. Taste and adjust salt until the broth tastes bold and flavorful.
  3. Turn off heat and stir in the spinach. Serve hot in bowls, garnished with shredded carrots and green onions.

Notes

*Standard size shiitake mushrooms have very tough stems that should be removed before cooking. If you can find baby shiitake mushrooms, the stems are edible.

**Avoid red or brown miso, which has a very strong, salty flavor.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Keywords: Tofu soup, tofu soup recipe

A Couple Cooks - Recipes worth repeating.

Easy Blueberry Oatmeal

Blueberry oatmeal is quick and extraordinarily delicious! Impress everyone with this bright, berry-flavored breakfast recipe. Sometimes a recipe comes along…

A Couple Cooks – Recipes worth repeating.

Blueberry oatmeal is quick and extraordinarily delicious! Impress everyone with this bright, berry-flavored breakfast recipe.

Blueberry Oatmeal

Sometimes a recipe comes along that’s so simple and tasty, we just cannot wait to share it with you. Such is the case with this Blueberry Oatmeal! This pot of oats has an irresistible sweet berry flavor that’s nuanced with cinnamon, allspice and a hint of vanilla. Even better is the color: the brilliant-purple hue makes it that much more fun to eat your breakfast. Our 6-year old absolutely adores this: and so do we! Here’s how to make this easy breakfast recipe.

Ingredients in blueberry oatmeal

Sure, you can buy blueberry oatmeal at the store: but it has that artificial berry flavor that’s somehow just not quite right. Homemade blueberry oatmeal is where it’s at! It tastes deliciously fresh, with cozy spices and vanilla to round out the flavor. Here’s what you’ll need to make it at home:

  • Fresh blueberries (or substitute frozen)
  • Old Fashioned rolled oats (do not use instant oats or steel cut oats)
  • Butter or coconut oil
  • Milk of choice (2% or oat milk)
  • Brown sugar
  • Cinnamon, allspice, and salt
  • Vanilla extract
Blueberries

Can you use frozen blueberries?

Yes! Frozen berries work perfectly here, because you want them to break down and cook into the oatmeal. Frozen blueberries tend to bleed into the batter of baked goods, which is not great for blueberry muffins or blueberry bread that you don’t want to turn purple in color!

Since you do want purple blueberry oatmeal, it’s the perfect place to use frozen berries! You do not need to thaw them before using: the heat of the pan will defrost them quickly.

How to make blueberry oatmeal

This method for blueberry oatmeal makes a pot of oats with a slightly chewy and thick texture. It’s a little different from your standard bowl of creamy oats: and a lot more delicious! Here’s how to make the best pot of blueberry oatmeal:

  • Toast the oats in butter or coconut oil until fragrant. It takes just a minute or two, but it makes a big difference in flavor.
  • Add liquid and stir! You’ll want to keep stirring throughout the cook time.
  • Smash the blueberries with the back of a spoon as you go. The more berries you smash, the brighter the color of the oats becomes.
Blueberry Oatmeal

Variation: baked oatmeal

This recipe is a quick and easy version for weekday mornings. But want to make a baked version with the same flavors? Try Blueberry Baked Oatmeal! It’s also packed with flavor and a great way to enjoy blueberries for breakfast.

Toppings for blueberry oatmeal

Last up: the toppings! It’s essential to drizzle pure maple syrup over the top of this blueberry oatmeal: it adds just the right pop of sweetness. Otherwise, it’s up to you! Here are a few ideas for the toppings:

  • Maple syrup
  • Fresh blueberries
  • Sliced almonds
  • Chopped nuts like pecans, walnuts, or hazelnuts
  • Milk, half and half or cream
  • Yogurt or Greek yogurt
  • Strawberries, raspberries, or sliced bananas
Blueberry oatmeal

More blueberry breakfast recipes

There are so many great ways to eat blueberries for breakfast! Here are a few more ideas:

This blueberry oatmeal recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Blueberry oatmeal

Easy Blueberry Oatmeal

  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 2
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Description

Blueberry oatmeal is quick and extraordinarily delicious! Impress everyone with this bright, berry-flavored breakfast recipe.

Ingredients

  • 1 tablespoon salted butter or coconut oil
  • 1 cup Old Fashioned rolled oats (do not use instant oats or steel cut oats)
  • 1 cup water
  • ½ cup milk of choice (2% or oat milk)
  • 1 cup blueberries, fresh or frozen*
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ⅛ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • For topping: maple syrup, fresh blueberries, sliced almonds, milk

Instructions

  1. Melt the butter or coconut oil in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
  2. Turn the heat to low and carefully pour in the water, milk, blueberries, brown sugar, cinnamon, allspice, salt, and vanilla extract, stirring. Bring to a simmer and cook for 5 to 7 minutes until thickened and the oats are tender, smashing the blueberries with the back of a large spoon as you stir. (Try to smash the majority of the berries to give the oatmeal its purple color.)
  3. Remove from the heat. Top with desired toppings and serve.

Notes

*Frozen blueberries can tend to bleed their color, which is not desirable for baked goods. But since you do want purple blueberry oatmeal, it’s the perfect place to use frozen berries! You do not need to thaw them before using: the heat of the pan will defrost them quickly.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegan

Keywords: Blueberry oatmeal

A Couple Cooks - Recipes worth repeating.

Hummus

Hummus is a chickpea paste from Far Eastern cuisine. Currently, it is trendy due to its health-promoting properties. Chickpea paste is rich in minerals such as zinc, phosphorus, manganese, magnesium, potassium, selenium, sodium, copper, iron, and calcium. It is also an excellent source of vitamins A, C, and those from group B. Humus also contains …

Hummus is a chickpea paste from Far Eastern cuisine. Currently, it is trendy due to its health-promoting properties. Chickpea paste is rich in minerals such as zinc, phosphorus, manganese, magnesium, potassium, selenium, sodium, copper, iron, and calcium. It is also an excellent source of vitamins A, C, and those from group B. Humus also contains folates ( the synthetic name of the form in tablets is folic acid) which is especially necessary for expectant mothers. Suppose I had known that I would have been eating hummus when I was expecting a child ;). Nothing is lost because legumes, including chickpeas, also contain phytoestrogens, which are very helpful in relieving the symptoms of menopause in women. So, dear ladies, it is worth introducing this magical dish to your diet.

How to choose the best ingredients for Hummus

Chickpeas: If you have the option, choose organic chickpeas with smaller grains. So the smaller grains in legumes are more velvety after cooking and cook for less time.

Lemon: Lemon here, we will only use juice, but I also recommend using lemon zest, e.g., to refresh the dishwasher. If you put the lemon zest, you will restore the dishwasher and make the smell of the washed dishes slightly lemon. I love it, and I recommend giving it a try. It’s natural, and you don’t have to buy artificial flavors.

Tahini: You can buy tahini, preferably organic. However, you can also do it yourself. Sesame paste can be used in a variety of dishes and can be stored for a very long time. I keep it in a glass jar in the fridge. I use it for spreads, soups, and desserts. How to make the perfect tahini can be found on my blog.

Garlic: garlic is essential in chickpea paste. However, it cannot dominate the effects, so one clove is added, and the variety does not matter here.

Lemon juice: lemon juice overpowers the taste of chickpeas and tahini. It goes perfectly with cumin. You can read how to squeeze lemon juice in tips and tricks effectively.

Cumin: cumin is supposedly included in hummus recipes as an optional addition, but I encourage you to add it if you don’t like the smell of this. I have a problem with one spice, and even though I know it has many health properties, I can’t eat the dish. So I give it a wide berth.

Tips and Tricks for Hummus

  • If you don’t use canned chickpeas, you need half of the dry chickpeas, about 150 gr.
  • I prefer this method, so I do it because I use a little treatment to make the chickpeas work well with my digestive system
  • First, soak chickpeas in water with half a teaspoon of baking soda to cook them well. To speed up this process, you can pour hot water over it, then overnight soaking is limited to 2-3 hours. Soaking the grains in baking soda also speeds up the cooking time, and the grains become super soft and easier to blend, and the hummus will be smoother.
  • In addition, if you want your hummus to be super smooth, then after cooking the chickpeas, throw the seeds into cold water, then the skin of the chickpeas separates and floats to the top. You can then separate it from the chickpeas.
  • Cumin is supposedly optional (if you don’t like its taste) but necessary because it soothes digestive ailments after chickpeas. Hummus is supposed to give joy to eating, not problems. Try and decide. Just peeling chickpeas from the skin and soaking them in baking soda can significantly reduce this process.
  • Hummus can be stored in the refrigerator in a tightly closed container or jar for up to 5 days.
  • Lemon to squeeze the juice from the lemon well, first roll it on the countertop, pressing it gently, and only after this procedure, cut it in half and squeeze the juice.
  • If you do not add cumin to hummus, it can be used for dessert, e.g. by mixing with dried fruits such as dates or chocolate cream, or if you add honey, peanut butter, or cocoa.
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Hummus

Hummus is the perfect chickpea paste, perfect for a dip for fresh vegetables or added to pasta as an element of salad dressing. Hummus is very healthy and, at the same time, tasty, so keep the recipe for this chickpea paste with many uses.
Course dip
Cuisine Indian
Keyword hummus, the best hummus
Prep Time 12 hours
Cook Time 2 hours 30 minutes
Servings 10 portion
Calories 190kcal

Ingredients

  • 300 g cooked chickpeas
  • 1 pieces lemon juice
  • 2 tbsp tahini
  • 1 clove garlic
  • 5 tbsp  olive oil
  • 1 tsp cumin
  • salt to taste

Instructions

  • Soak the lentils, preferably overnight (at least 12 hours), with 1/2 teaspoon of baking soda. Then rinse well under running water. Boil the soaked beans in fresh, unsalted water until tender (1.5 -2h). If foam accumulates during cooking in the water, it should be removed regularly – these are impurities that need to be removed. If you want the hummus to be perfectly smooth, drain the cooked chickpeas from the water they were cooked and pour them with cold water. Then it will be easy to separate the skin, which you can easily remove from the water's surface.
  • I don't mind the skin because I can have an imperfectly smooth chickpea paste, but this trick can help those who prefer this smoothness in pastes.
  • Once you peel the lentils, throw them into the blender bowl, adding extras such as lemon juice, olive oil, a little boiled water if needed, and cumin and salt.

Nutrition

Calories: 190kcal | Carbohydrates: 19g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 9mg | Potassium: 281mg | Fiber: 5g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

Green Smoothie Bowl

This easy Green Smoothie Bowl is a tasty and nutritious breakfast that’s customizable and packed with healthy ingredients that will keep you feeling great all morning! Green Smoothie Bowl Recipe This tropical Green Smoothie Bowl is a simple way to add …

This easy Green Smoothie Bowl is a tasty and nutritious breakfast that’s customizable and packed with healthy ingredients that will keep you feeling great all morning! Green Smoothie Bowl Recipe This tropical Green Smoothie Bowl is a simple way to add one cup of veggies to your morning breakfast! I used frozen mango, banana, and

Quick Cod Fish Tacos

These cod fish tacos are a deliciously easy dinner recipe! Top baked fish with garnishes and a creamy taco sauce.…

A Couple Cooks – Recipes worth repeating.

These cod fish tacos are a deliciously easy dinner recipe! Top baked fish with garnishes and a creamy taco sauce.

Cod fish tacos

We’re always on the lookout for fast and easy dinner recipes, and this one is a new family favorite. Meet these quick Cod Fish Tacos! Crust the cod in spices and throw it in the oven. Then whip up a creamy taco sauce while the fish bakes. Add crunchy vegetable garnishes and it’s a meal! This one was so bursting with flavor, even our 6 year old was a huge fan (which is the highest praise we know!).

Tips for buying cod

Cod has a mild, pure flavor without a “fishy” aftertaste. In fact, it’s even more mild than salmon! Cod is a great starting point for people who think they don’t like fish. But the most important part? Start with a great piece of fish. If it’s not high quality, there may still be a fishy taste. Here’s what to know:

  • Fresh cod tends to be best. The frozen cod we’ve tried has been sub-par, with a fishy aftertaste and watery texture. If you can, nab a piece from your local fish counter.
  • Buy wild caught. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
Fish taco seasoning

How to make cod fish tacos

This cod fish tacos recipe is quick and simple, relying on easy cooking methods. Here’s what you’ll need to do:

  • Bake the fish at 400F for 10 minutes, then broil 2 minutes. Before baking, cover the cod in a spice blend of cumin, smoked paprika, garlic powder and onion powder.
  • Make the sauce. Mix up the creamy taco sauce of Greek yogurt, mayo, cilantro and spices.
  • Prep the toppings. To keep these fish tacos simple, you’ll just need to shred cabbage and toss it with a little salt: no need to make a full slaw!
  • Warm the tortillas. Don’t skip this part! Warm the tortillas so they’re supple and ready to fill.

And that’s it! Top the tortillas with the fish, sauce and veggies. It’s a simple healthy dinner idea that you’ll want to make again and again. (It fits the Mediterranean diet if that’s what you’re looking for!)

Fish taco recipe cod

Sauce and slaw variations

There are lots of ways to vary these cod fish tacos. Once you’ve made it one way, here are a few more ideas to try:

Cod fish tacos

More cod recipes

Cod is a healthy fish that’s great for working into weeknight recipes! Here are a few more recipes to check out:

This cod fish tacos recipe is…

Pescatarian. For dairy free, use Cilantro Sauce.

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Cod fish tacos

Quick Cod Fish Tacos

  • Author: Sonja Overhiser
  • Prep Time: 18 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 8 tacos
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Description

These cod fish tacos are a deliciously easy dinner recipe! Top baked fish with garnishes and a creamy taco sauce.

Ingredients

For the fish

  • 1 1/2 pounds cod (fresh and wild caught preferable)
  • 1 tablespoon chili powder
  • 2 teaspoons each cumin and smoked paprika (or standard paprika)
  • 1 teaspoon each garlic powder and onion powder
  • 1/2 tablespoon kosher salt, for seasoning

For the tacos

  • 2 tablespoons finely chopped cilantro, plus more to serve
  • ¼ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon each garlic powder, onion powder, and cumin
  • ½ teaspoon kosher salt
  • Pico de gallo (purchased)
  • 1/4 green cabbage, shredded
  • Tortillas

Instructions

  1. Preheat the oven to 400°F. While it preheats, prep the fish.
  2. Make the fish: In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with the ½ tablespoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned. When the fish is done, break it with a fork into bite sized pieces. (Try to serve immediately as the fish gathers moisture as it sits.)
  3. Make the sauce: Meanwhile, in a medium bowl, whisk the cilantro, Greek yogurt, mayonnaise, apple cider vinegar, garlic powder, onion powder, cumin, and salt. If necessary depending on the thickness of the yogurt, add a teaspoon or two of water until the sauce is easy to dollop. Refrigerate until serving.
  4. Prep the toppings: Toss the shredded cabbage with a few pinches kosher salt. Open and drain the pico de gallo. 
  5. Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
  6. Serve: Assemble the tacos by topping the tortillas with fish, cabbage, pico de gallo (removed with a fork to drain of excess liquid), and the sauce. Top with additional chopped cilantro and serve.
  • Category: Main dish
  • Method: Baked
  • Cuisine: Tex Mex
  • Diet: Vegetarian

Keywords: Cod fish tacos, fish tacos recipe cod

A Couple Cooks - Recipes worth repeating.

Tahini

How to make an ideal sesame paste? How to perfectly roast sesame so that the pasta is not bitter in taste? Everything is to be found here. Make tahini and enjoy the quality and taste when you use it to add dips, spreads, soups, desserts, and perhaps many other recipes. How to choose the best …

How to make an ideal sesame paste? How to perfectly roast sesame so that the pasta is not bitter in taste? Everything is to be found here. Make tahini and enjoy the quality and taste when you use it to add dips, spreads, soups, desserts, and perhaps many other recipes.

How to choose the best ingredients for Tahini

Sesame seeds: We choose the best white sesame seeds you can buy for tahini.

Olive oil: if we decide to add olive oil to tahini, we choose the best quality extra virgin oil. The oil in the tahini makes the sesame pasta more fluid.

Tips and tricks for Tahini

  • You can add salt for taste.
  • Sesame seeds can be roasted in small batches, so ensuring they do not burn is easier.
  • If you don’t like the bitter taste of Tahini, use sesame seeds. I especially recommend hulled sesame seeds if you use tahini for desserts.
  • Use a small pan for roasting, and it will be easier to control this activity so that the sesame does not burn.
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Tahini

Tahini is the recipe for the perfect sesame paste that you can use for desserts or savory dishes such as hummus, soups, or oatmeal. It is essential at the preparation stage what you will use tahini for, then decide what additives you will use.
Cook Time 40 minutes
Servings 13 tbsp
Calories 85kcal

Ingredients

  • 150 g white sesame
  • 2 tbsp olive oil

Instructions

  • To roast the sesame perfectly, divide it into small portions, making it easier to control the toast level of the sesame. Also, so that they cover the pan, the grains do not lie on each other, only in the pan.
  • Reduce gas and current to mine so you can control roasted sesame seeds.
  • The sesame seeds will be ready when they become slightly golden (note if they are brown, the tahini may become brown and have a somewhat bitter taste. If there are few seeds (about 10% of all seeds), nothing happens, but if there are more, then the Tahini will be bitter.
  • If you start with a cold pan, the time of the first roasted beans will be longer than the rest of the batches. I recommend keeping the sifting bowl close to the pan to control sesame roasting. Whether the sesame is roasted can be recognized by two things: it will change its color slightly too golden, slightly golden, and its loose structure will change to sticky. This is because, during roasting, sesame produces oil that makes the seeds stick to each other or a wooden spoon.
  • Pour the roasted sesame into a tall container attached to the hand blender. You can also use a small chopper, mini food processor, or large food processor if you have a lot of toasted sesame.
  • Blend the sesame seeds patiently for 10-15 minutes until the oil releases and the mass becomes smooth. If we want tahini with a more liquid consistency, we add olive oil of good quality to the roasted grains.

Nutrition

Calories: 85kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 1IU | Calcium: 113mg | Iron: 2mg

Mediterranean chickpea salad

Mediterranean chickpea salad is full of vitamins and protein that can be a good light dinner or lunch. It is ideal for a summer meal, where we do not feel like eating something fresh, tasty, and wholesome but not hot. How to choose the best ingredients for Mediterranean chickpea salad Chickpeas: I like to prepare …

Mediterranean chickpea salad is full of vitamins and protein that can be a good light dinner or lunch. It is ideal for a summer meal, where we do not feel like eating something fresh, tasty, and wholesome but not hot.

How to choose the best ingredients for Mediterranean chickpea salad

Chickpeas: I like to prepare chickpeas for hummus or salads because I know what I eat, and they have no preservatives. In addition, I have one interesting trick, thanks to which our digestive system will better absorb it. However, I use canned chickpeas when I don’t have time and want to prepare something healthy quickly. 

Tomatoes: I recommend these small cherry or baby plum because they look nice and do not fall apart when mixing. However, if you don’t have it, you can use regular large tomatoes, only finely chopped.

Cucumber: I recommend cucumber salad so that it does not have thick skin; it will be tastier. I also recommend not peeling the skin but washing it well; it looks better in a salad and stays fresh longer.

Parsley: Parsley is present in my kitchen almost daily, and I like it very much. It gives spiciness and expressiveness to dishes and makes us add less salt. I was hoping you could choose the best fresh and not wavy version because, in my opinion, the wavy parsley version is more suitable for decoration than eating. Moreover, my taste buds don’t like it at all.

Onion: Red onions are ideal for salads because they are sweeter and more delicate than the usual brown or white ones. So it’s essential in this salad. Only replace it if you like the spicy taste of onions.

Black olives: Black olives can be hollowed out here, which is even more recommended because it will be easier to cut them in half.

Feta: Feta is a long topic; which one to choose? I generally like Greek salad cheeses because they are perfect and give the taste ideally.

Tips and tricks for Mediterranean chickpea salad

  • If you cook chickpeas yourself, soak them, preferably for 12 hours. Adding half a teaspoon of baking soda to soak it will be more absorbable for the digestive system, and you will not have any surprises ;).
  • Water in which you soak the chickpeas, rinse the chickpeas thoroughly and pour fresh water over them.
  • To get 400 g of chickpeas after cooking, you must soak about 180 g.
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Mediterranean chickpea salad

A quick, easy, and very healthy salad, and exceptionally delicious. What more could you want?
Course Appetizer, diner, lunch
Cuisine Mediterranean
Prep Time 12 hours 15 minutes
Cook Time 2 hours 30 minutes
Servings 4 people
Calories 248kcal

Ingredients

  • 400 g cooked or canned chickpeas
  • 300 g small tomatoes can be baby plum tomatoes or cherry tomatoes
  • 1/2 pieces salad cucumber
  • 1/2 bunch parsley
  • 1/2 piece red onion
  • 20 pieces black olives
  • 100 g feta

Dressing

  • 2 tbsp olive oil
  • 1 tbsp wine vinegar or apple cider vinegar
  •  juice of 1/2 lemon
  • 2 cloves of garlic
  • salt and pepper to taste

Instructions

  • Wash all vegetables thoroughly. Cut the tomatoes into quarters, cut the cucumber lengthwise, and do not try to peel the quarters. Then the cucumber will keep its firmness longer.
  • Wash the parsley well and remove only the youngest sprigs. We chop very finely.
  • Peel the onions, cut them in half, and cut them into feathers.
  • Drain the olives from the excess brine and cut lengthwise in half.
  • Fete crumble or cut into cubes, and it's up to you.
  • We put everything into a bowl.
  • To prepare the dressing.
  • Pour the olive oil, a teaspoon of vinegar, and the juice of half a lemon into the jar.
  • Peel the garlic and squeeze through the press or finely chop (if we use a press, we can also finely chop the remains that were left in the press and put it in the dressing)
  • Close the jar and shake vigorously so that the ingredients are well combined.
  • Season the salad with salt and pepper to taste.

Nutrition

Sodium: 654mg | Calcium: 185mg | Vitamin C: 28mg | Vitamin A: 1108IU | Sugar: 3g | Fiber: 6g | Potassium: 394mg | Cholesterol: 22mg | Calories: 248kcal | Monounsaturated Fat: 7g | Polyunsaturated Fat: 2g | Saturated Fat: 5g | Fat: 15g | Protein: 10g | Carbohydrates: 20g | Iron: 2mg

Spring Strawberry Salad

I love spring, the sun, and fresh young vegetables. Some strawberries grow in the sun and taste entirely different than those available all year round. That’s why I like to prepare this salad in spring when everything tastes and smells like spring. The taste of spicy cauliflower and radishes is mixed with sweet, juicy strawberries. …

I love spring, the sun, and fresh young vegetables. Some strawberries grow in the sun and taste entirely different than those available all year round. That’s why I like to prepare this salad in spring when everything tastes and smells like spring. The taste of spicy cauliflower and radishes is mixed with sweet, juicy strawberries. We combine all this with a very simple dressing, but you don’t need anything else in this salad. The taste of the sauce is complemented by egg yolks that gently melt. Everything is perfectly composed for spring, healthy lunch.

How to choose the best ingredients for Spring Strawberry Salad

Lettuce: choose the lettuce you like. The best for me will be the slightly crunchy one, i.e., romaine or iceberg lettuce. It can also be a salad mix. Romaine lettuce or iceberg lettuce will keep their shape longer in a salad. Still, it isn’t necessary because this composition of vegetables is so delicious that it will only stay on the table for a short time.

Eggs: choose the best quality eggs you have available.

Radishes: If you can choose the type of radishes, choose the spicy ones.

Strawberries: strawberries choose the ones that will hold their shape in the salad and will be sweet. I like the Sonata variety, but you can choose the one that suits you. The strawberries must be firm.

Cauliflower: Young cauliflower will be the best, small, where the flowers are compact. There should be no discoloration on the cauliflower.

Greek Yogurt: Greek yogurt or fresh sour cream will be best for the dressing. Other yogurts will be too low in fat, and the consistency will not be correct because the strawberries will definitely release their juice, diluting the sauce in our spring strawberry salad.

Mayonnaise: choose the best quality you have, and you can also prepare it yourself at home. Then, it will certainly be healthier. Step-by-step instructions on how to prepare mayonnaise can be found here.

Tips and tricks for Spring Strawberry Salad

  • Sometimes there are worms in the cauliflower to get rid of them. It is good to immerse it in well-salted water for about 1 hour.
  • If you have radish leaves, don’t throw them away. You will make delicious pasta pesto out of them.
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Spring Strawberry Salad

Spring strawberry salad is something you must try. I love combining vegetables and fruits in salads, which are simple and unique. Try it, and you'll see for yourself.
Course Appetizer, lunch
Cuisine european
Prep Time 15 minutes
Cook Time 12 minutes
Servings 4 people
Calories 52kcal

Ingredients

  • 1 pieces Iceberg
  • 3 pieces Eggs
  • 8 pieces Radishes
  • 10 pieces Strawberries
  • 1/2 Cauliflower
  • 2 tbsp Greek yogurt
  • 1 tbsp Mayonnaise
  • 1/2 tsp Sugar

Instructions

  • Eggs are best cooked half hard
  • Wash all vegetables thoroughly.
  • We tear the salad into pieces.
  • Cut the cauliflower into small pieces, it is best to give birth to whole sticks, and then it will look lovely in a salad.
  • Cut strawberries into halves or quarters, depending on size.
  • To prepare the Greek yogurt salad dressing, we can optionally add mayonnaise, giving a more spicy taste. Then add sugar, salt, and pepper to taste.

Nutrition

Calories: 52kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 50mg | Potassium: 256mg | Fiber: 2g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 37mg | Calcium: 28mg | Iron: 1mg

Easy Tuna Wrap

A tuna wrap makes a tasty, easy lunch filled with tuna salad and crunchy veggies! Bookmark this recipe for lunchtime…

A Couple Cooks – Recipes worth repeating.

A tuna wrap makes a tasty, easy lunch filled with tuna salad and crunchy veggies! Bookmark this recipe for lunchtime inspiration.

Tuna wrap

Tuna might be underrated, but it’s a big win in our book! A cheap protein that requires no cooking and is pantry stable for years? Sign us up. This tuna wrap recipe is a fun, tasty way to mix up your lunch routine: no cooking required. It’s bursting with flavor, featuring a zingy tuna salad filling and fresh, crunchy veggies. Roll it all up in a tortilla and you’re ready for an easy healthy lunch or a simple, no-cook dinner. Here’s what you’ll need for a killer tuna wrap!

Ingredients in this tuna wrap recipe

Everyone does a tuna wrap differently. Ours is a spin on our classic tuna salad filling, paired with crunchy veggies and rolled up in a wrap. Keep in mind: you’ll need good creamy tuna salad for this one: we tried it with our Mediterranean tuna salad and it soaked through the wrap. Mix up the tuna salad filling, then add your favorite crunchy veg! Here’s what you’ll need:

  • White meat tuna
  • Celery
  • Green onion
  • Dill pickles
  • Mayonnaise
  • Dijon mustard
  • Dried dill and salt
  • Parmesan cheese
  • Romaine lettuce
  • Red cabbage
  • Red pepper
  • 10-inch burrito style wraps
Tuna wrap recipe

Tips for buying canned tuna

Canned tuna has gotten somewhat of a bad rap over the years, but there’s lots that’s good about this healthy fish! Here are a few things to note when you’re shopping for tuna:

  • Look for light tuna caught by pole and line fishing, which is the most sustainable choice. Light tuna that comes from skipjack has the lowest mercury levels of all types of tuna. (Read more here.)
  • Buy BPA free cans. Look for cans that are BPA free. Alternatively, some tuna is now sold in BPA free pouches.
  • Oil packed or water packed work. Some canned tuna comes packed in oil, whereas others are packed with water. Either works, but drain the can before using.

Important: use burrito sized wraps!

Another important thing for this tuna wrap recipe: use burrito-sized tortillas that are at least 10-inches in diameter. Wraps that are smaller are very difficult to roll and don’t fit much filling. They don’t have as nice of a look as with the large tortilla.

Also, this recipe tastes best with a flour tortilla! You can use a low carb or gluten-free wrap, but some of these types of wraps don’t have satisfying flavor. Only use it if you have a brand you love (feel free to let us know suggestions in the comments below!).

Tuna wrap

Tuna wrap variations

There are lots of ways to vary this tuna wrap recipe! Use your favorite tuna salad recipe, or add different veggies to the mix. Here are a few more ideas we love:

Tuna wrap storage and make ahead info

Another important thing to know about tuna wraps is storage instructions. Here’s what to know:

  • Tuna wraps can make the tortillas soggy over time. For this reason, we recommend making it only up to 8 hours in advance.
  • Wrap the tuna wrap in parchment paper or wax paper for storage. Do not store them in plastic! It retains moisture and causes the wraps to become soggy.
  • Another make-ahead option is refrigerating all components separately. Make the tuna salad and chop the veggies, then store them in separate containers. Roll up the tortilla when you’re ready to serve. This works great for office desk lunches! But it should also work if you make the wrap in the morning and store in parchment paper.

More tuna recipes

It might sound straight out of the 1960’s, but there’s so much to do with a can of tuna! This versatile protein is perfect for making tasty lunches and simple dinners. Here are a few of our favorites:

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Tuna wrap

Easy Tuna Wrap

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 wraps
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Description

A tuna wrap makes a tasty, easy lunch filled with tuna salad and crunchy veggies! Bookmark this recipe for lunchtime inspiration.

Ingredients

  • 1 5-ounce can white meat tuna
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped green onion
  • ¼ cup finely chopped dill pickles
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon dried dill
  • ¼ teaspoon kosher salt
  • 1 tablespoon shredded or grated Parmesan cheese (optional)
  • 2 handfuls chopped romaine lettuce
  • 1/4 red cabbage, shredded
  • 1/2 red pepper, sliced into strips
  • 2 10-inch burrito style wraps

Instructions

  1. Drain the tuna. Place it in a bowl and use a fork to break apart any large clumps.
  2. Use a fork to mix together the tuna, chopped celery, green onion, dill pickles, mayonnaise, Dijon mustard, dried dill, and kosher salt. Add the Parmesan cheese if desired (it really steps it up a notch!). 
  3. Place an even layer of lettuce on a tortilla, and top it with some of the red cabbage and red pepper. Place half of the tuna salad filling on top (see the photo). 
  4. Make a burrito style-wrap by folding in each side of the tortilla, then rolling it up from the bottom. (A small amount filling may come out after rolling.) Slice the wrap in half.
  5. Eat immediately, or wrap it up in parchment or wax paper for storage and refrigerate until serving, up to 8 hours. (Do not wrap in plastic, or the wrap becomes soggy. To make ahead, you can also pack the tuna salad and chopped veggies in separate containers and refrigerate, then assemble the wrap directly before serving.)
  • Category: Lunch
  • Method: No Cook
  • Cuisine: Lunch

Keywords: Tuna wrap, tuna wrap recipe, tuna salad wrap

A Couple Cooks - Recipes worth repeating.