This blog post is in partnership with ALDI.
Friends, I never knew I could cook so much, but here we are making dinner from home every single night. If you’re like me & looking for a new meal idea that uses staples from your pantry with a few fresh ingredients added in, I’ve got just the recipe for you!
This week on the menu, I knew I wanted to make something that would leave me satisfied yet balanced. I purchased quite a few vegetables & fruits from ALDI on my last big grocery haul along with Fremont Fish Market’s frozen tilapia – unbeatable quality, a great value & a family staple within our home!
Which can only mean one thing – fish tacos in a bowl!
We love deconstructing tacos into bowl form for dinner with white rice, fresh vegetables, lime juice & oven baked fish, but this week I was craving something a little more decadent.
I’m not big on kitchen gadgets & appliances, but I purchased an air fryer from ALDI almost a year ago & it’s proven to be an essential within my kitchen. It takes any meal idea from simple to decadent yet cuts calories without eliminating taste.
I mixed a little panko with flour, seasonings & egg, coated the fish on both sides & placed each filet in the air fryer for ten minutes. It was divine!
Here’s the full recipe –
Decadent Black Bean & Mango Fish Taco In a Bowl
Serves 4 / Prep time: 30 minutes Cook time: 20 minutes
Ingredients:
4 Fremont Fish Market Tilapia filets
1/2 cup flour
1/2 cup Chef’s Cupboard Panko Bread Crumbs
1 egg, beaten
1 teaspoon paprika
1 teaspoon lemon pepper
1 package sliced fresh mango, chopped
3 bell peppers in a variety of colors, chopped
1 can Dakota’s Pride Black Beans, drained & rinsed
1/2 cup & 2 tablespoons fresh cilantro, chopped
1/2 cup fresh lime juice
3 tablespoons olive oil
1/2 cup Friendly Farms Greek yogurt
1 tablespoon mayonnaise
2 cups rice, cooked
salt & pepper to taste
Directions:
Thaw Fremont Fish Market Tilapia filets under running warm water. While fish is thawing, mix together flour, Chef’s Cupboard Panko Bread Crumbs, 1 beaten egg, paprika, lemon pepper & salt. Place fish filets in panko mixture & coat both sides. Transfer filets to the air fryer & cook for 10 minutes at 400 degrees, turning once halfway through, until fish is golden brown.
In a separate bowl, mix together chopped mango, bell pepper, black beans, 1/2 cup chopped cilantro, 1/4 cup lime juice (reserving remaining lime juice for yogurt sauce), olive oil & salt. Put to the side.
In a small bowl, mix together Greek yogurt, mayonnaise, lime juice, 2 tablespoons chopped cilantro & salt to taste.
Fill a large bowl with 1/2 cup white rice. Add mango & black bean mixture to bowl along with tilapia & a dollop of Greek yogurt sauce. Add pickled onions & a squeeze of lime for an additional pop of flavor!
Enjoy this bright & delicious, decadent fish taco bowl when you’re in need of a little boost & a whole lot of flavor!
This recipe is even better the next day as leftovers so make sure to double your ingredients so you can enjoy it a second time!
Let me know if you get creative in the kitchen this week with your ALDI haul & try out my go-to fish taco in a bowl recipe! What are other ways you love to use ALDI fish? Comment below & let me know!
love,
natalie
In such a time as this, I thought it at a good call to make a big batch of elderberry syrup.
We take 1 tablespoon of elderberry syrup daily to boost our immunity & it’s a fraction of the cost when you make your own.
I know there are many local options for purchasing dried elderberries (I would love to grow our own elderberries – it’s on our list for next season!), but I most recently purchased a big bag from Amazon. Here’s the link – 1lb will last you quite awhile!
I made a couple of quarts of syrup & divided them into smaller jars with plastic lids for freezing. I’ve even seen folks freeze extra elderberry syrup in ice cube trays & then store the cubes in freezer baggies, which I will definitely try once I get my hands on some trays.
Here’s my go-to recipe. Let me know what you think!
Homemade Elderberry Syrup
Serving size: 1 tsp for children & 1 tbsp for adults daily
Ingredients:
3 1/2 cups water
2/3 cups dried elderberries
1 tsp cinnamon
1/2 tsp ground cloves
1 cup raw, local honey
Directions:
1. Add all ingredients to a medium-sized sauce pan except honey.
2. Bring to a boil. Cover & reduce to a simmer for 45 minutes until liquid has reduced by half.
3. Remove from heat & allow to cool.
4. Once you’re able to handle the heat of the liquid & pot, use the back of a wooden spoon to crush the elderberries.
5. Pour through a strainer into a bowl.
6. Discard elderberries & allow syrup to completely cool.
7. Once cool (honey will not mix as well in warm liquid), add in honey & stir well.
8. Once mixed, pour syrup into mason jar or freeze in ice cube trays.
Elderberry syrup will last up to three months stored in a tight-fitting lid mason jar in the fridge. Shake well before using because honey will settle at the bottom. Enjoy!
love,
natalie
