Recipes for "taco bowls"

Heat the oil in a large nonstick skillet over medium-high heat. Add the turkey and cook, stirring often with a wooden spoon to crumble the meat into smaller pieces, until cooked through, about 5 minutes.

Add the taco seasoning, water, and salt; cook, stirring constantly, until meat is coated in the seasoning, about 1 minute. Remove from heat and stir in 1/2 cup of the cilantro.

Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Divide the rice and optional shredded lettuce evenly among four bowls. Top evenly with turkey mixture, queso fresco, remaining cilantro, and thinly sliced radishes (if using).

Let the turkey and rice come to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a skillet until warm throughout.

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Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Combine onion powder, garlic powder, smoked paprika, thyme, cayenne, salt and pepper in a large resealable plastic bag; shake to combine. Add juice of 1/2 lime and 1/4 cup olive oil and mix well.

Place cod fillets in the bag, reseal, and gently move fillets around in the bag until well coated with seasoning mix; refrigerate 30 to 60 minutes.

Meanwhile, place cabbage and carrots in a large bowl.

Stir 2 tablespoons olive oil, salt, cumin, and juice of 1/2 lime together in a small bowl; pour over cabbage mixture and toss to combine; place slaw in the refrigerator.

Place mayonnaise, chipotle peppers, juice of 1/2 lime, 1/4 teaspoon salt, and 1/4 teaspoon cayenne in a small container with a well-fitting lid; cover and shake vigorously; refrigerate until needed. Slice remaining 1/2 lime to use for garnish.

Heat remaining 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Add fish fillets to the hot oil; cook undisturbed until fish begins to turn white around the edges, 2 to 3 minutes. Turn fish gently with a spatula; cook until fish flakes easily with a fork, 2 to 3 minutes more. Remove to a platter and keep warm.

To assemble, divide slaw into 4 serving bowls. Top each one with fish, cilantro, guacamole, lime slices, and chopped tomatoes. Drizzle with chipotle mayonnaise.

In a Dutch oven, brown ground beef or turkey with chopped onion, stirring frequently. Once beef is browned, drain grease from the pan.

Add canned tomatoes, kidney beans, hominy, taco seasoning, and ranch salad dressing mix. Mix well and let simmer over low heat for two hours. (Add 1 to 2 cups of water if necessary to make soup the desired consistency.)

Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.