Bluemethy

These Spicy Fish Tacos with Mexican Salsa Verde are a delightful fusion of crispy, seasoned fish with the freshness of salsa verde and traditional taco toppings. They are perfect for a quick and satisfying meal that's bursting with flavor.

Ingredients: 1 lb white fish fillets such as tilapia or cod. 1 cup all-purpose flour. 1 cup cornmeal. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Vegetable oil for frying. 8 small corn tortillas. 2 cups shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. 1/2 cup crumbled queso fresco cheese. 1 cup Mexican salsa verde. Lime wedges for serving.

Instructions: Fill a small bowl with water and mix the cornmeal, chili powder, cumin, paprika, salt, and pepper. Making sure each fish fillet is well covered, dip it into the flour mix. Put the vegetable oil in a big skillet and heat it over medium-high heat. The fish fillets should be fried for three to four minutes on each side, or until they are golden brown and fully cooked. Put paper towels down to dry. To make the corn tortillas soft, heat them in a dry skillet or the microwave. To put the tacos together, put some shredded lettuce and a piece of crispy fish on each tortilla. Put fresh queso cheese, diced tomatoes, red onion, and cilantro on top. Serve with lime wedges on the side and Mexican verde salsa on top. Enjoy your fish tacos that are hot and spicy with a Mexican twist!

Prep Time: 20 minutes

Cook Time: 10 minutes

A hearty and comforting vegan take on the traditional Italian Pasta e Fagioli soup, with soft pasta, creamy cannellini beans, and tasty vegetables in a salty broth.

Ingredients: 1 cup dried small pasta. 1 can 15 oz cannellini beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Chop up the onion and garlic and cut up the carrot and celery. For about 5 minutes, or until softened, saut. Add the dried basil and oregano. Throw in some diced tomatoes, some cannellini beans, and some vegetable broth. Bring up the temperature. Turn down the heat and let it cook for 15 minutes. In the meantime, cook the pasta until it's al dente according to the directions on the package. Remove the water and set it aside. When the soup is almost done, add the cooked pasta to the pot. Add pepper and salt to taste. Add five more minutes of simmering time to let the flavors blend. Serve hot with fresh parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes