It goes without saying that no one can turn down a taco. In today's recipe, Sarah offers a lightened up variation with grilled tilapia and cabbage -- a fresh, summery combo that won't leave you feeling overstuffed.
Ready to roll? Start shopping:
1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
The future of food: Would you eat this pizza if it came from a 3D printer?
Need a little midday nosh? Try this for an afternoon snack: Here are the food links that our Editors are loving from around the web.
Famed and flame-haired Mission Chinese chef Danny Bowien will open a 2-day pop-up restaurant in Oklahoma City to support tornado relief efforts. Though he's made his name in SF and NY, Bowien hails from sooner state. [Grubstreet]
Arrested Development is returning with a whole slew of new episodes on May 26 and, here at EDF, we couldn't be more excited. Really! And while we won't suggest you break out the Cornballer -- or take a bunch of Teamocil -- we had to recognize this momentous event. Our own Sarah Carey celebrates our favorite shows return with her own recipe for frozen bananas. Check it out -- but NO TOUCHING!
The grilled bread in this recipe is really just a vehicle for delicious summer flavors -- but what a great one it is! Cook up a few more slices than you think you'll need (when we made this at home, we set out leftover tomato-pepper-caper topping in a serving bowl and dug in with the extra bread -- sharing made it into an instant party!).
This dish comes together with equal parts pantry and fridge ingredients. Here's what you'll need: