Tuesday, June 2, 2015

Twofer Tuesday!

Make that, a twofer taco Tuesday!
Even better.

Part I:

I made {THESE} fish taco bowls the other week.
With the addition of fresh jalapenos and some fresh mango,
to combat all that the spice.
Drool on.

You can even turn this recipe into a freezer meal by:

Seasoning your fresh (or frozen) fish according to the original recipe.
(Reminder: Never thaw and then re-freeze meat of any kind!)

Place in freezer bag and freeze for up to 3 months.

Thaw the fish in the fridge the day you plan to cook it.

That evening, simply throw the fish on the grill or bake in the oven, while assembling the rest of the recipe!

Easy, peasy.

Part II:

If you are like me and have leftover bean/veggie mixture, have no fear.
This can quickly become the most amazing breakfast hash you have ever tasted.

Simply par-cook a sweet potato in the microwave.
(To do so, just pierce the skin, wrap in damp paper towel, and nuke for a couple minutes. Voila!)

Peel and chop the sweet potato once it's cool enough to handle.

Saute some spicy chicken sausage in a skillet.
You could also add some mushrooms, if you fancy. 
(Or whatever else you have lurking in the fridge.)
Then, add the sweet potato with a pinch of salt and some olive (or coconut) oil.

Once the potato and sausage bits are browned, stir in the bean/veggie mixture and heat through.

Top with some eggs cooked to your liking - the runnier the yolk the better, if you're asking me - along with your favorite fixings (e.g. salsa, fresh jalapenos, scallions, avocado, shredded cheese, etc.)

Who doesn't like a two-fer?!
And this one's just so dang tasty (and easy!).

Bon appetit!

~ first image via The Live-In Kitchen / photos by bits of breezy ~

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