À la recherche d'une idée de repas savoureuse ce soir ? Tacos de poisson avec salade de lime Ingrédients : - 300 g de filet de poisson blanc (comme le cabillaud) - 8 petites tortillas de maïs - 1 tasse de chou blanc finement tranché - 1 carotte moyenne, râpée - 1/4 tasse de coriandre fraîche, hachée - 1 lime (jus et zeste) - 2 cuil. à soupe de mayonnaise - 1 cuil. à café de cumin moulu - 1 cuil. à café de paprika - Sel et poivre au goût - Huile d'olive pour la cuisson Étapes de préparation : 1. Dans un bol, mélangez le chou, la carotte, la coriandre, le jus et le zeste de lime, la mayonnaise, le sel et le poivre. Réservez au frais. 2. Assaisonnez les filets de poisson avec le cumin, le paprika, le sel et le poivre. 3. Faites chauffer un peu d'huile d'olive dans une poêle à feu moyen. 4. Faites cuire le poisson pendant 3-4 minutes de chaque côté ou jusqu'à ce qu'il soit bien cuit. 5. Réchauffez les tortillas dans une autre poêle ou au micro-ondes. 6. Émiettez le poisson cuit et répartissez-le sur les tortillas. 7. Ajoutez la salade de lime sur le dessus. 8. Servez avec des quartiers de lime pour un goût supplémentaire. Temps de préparation : 15 mins | Temps de cuisson : 10 mins | Temps total : 25 mins Calories : 250 kcal par portion | Portions : 4 portions Accompagnements suggérés : Salade de haricots noirs, guacamole, ou riz à la lime. #tacos #poisson #recettefacile

Get ready for a hearty meal that hits all the right notes! These juicy pork chops paired with creamy coleslaw and egg salad make for a comforting dinner. Ingredients: - 2 pork chops - 1 bag coleslaw mix - 1/2 cup mayonnaise (divided) - 4 hard-boiled eggs - Salt and pepper to taste Directions: 1. Start by seasoning the pork chops generously with salt and pepper. 2. In a medium skillet, heat a touch of oil over medium heat. Once hot, add the pork chops and cook for about 6-7 minutes on each side, or until they are fully cooked through and golden brown. 3. While the chops are cooking, toss together the coleslaw mix with 1/4 cup of mayonnaise. Don’t forget to season with salt and pepper to match your taste! 4. For the egg salad, chop the hard-boiled eggs into bite-sized pieces and combine with the remaining mayonnaise, adding salt and pepper as needed for flavor. 5. Serve the beautifully cooked pork chops alongside a generous scoop of coleslaw and a hearty dollop of egg salad. Enjoy! Nutritional Values (Per Serving): Calories: 550 Protein: 38g Fat: 40g Carbohydrates: 10g Fiber: 2g Serving Size: 1 pork chop, 1/2 cup coleslaw, and 1/2 cup egg salad #ComfortFood #DinnerDelight #PorkChops #EggSalad #Coleslaw

Gochujang Chicken Sandwich with Spicy Mayo Crispy Fried Chicken Sandwich with Spicy Korean Gochujang Mayo Ingredients: 2 boneless, skinless chicken thighs 1 cup buttermilk 1 teaspoon garlic powder 1 teaspoon paprika 1 cup all-purpose flour Salt and pepper to taste Vegetable oil, for frying 2 brioche buns 1/2 cup shredded lettuce 4 slices cucumber 2 tablespoons butter, for toasting buns For the Spicy Gochujang Mayo: 1/4 cup mayonnaise 1 tablespoon gochujang (Korean chili paste) 1 teaspoon rice vinegar 1 teaspoon honey 1/2 teaspoon sesame oil Pinch of salt Directions: Whisk buttermilk with garlic powder, paprika, salt, and pepper. Add chicken thighs and marinate for at least 1 hour (or overnight). In a bowl, mix flour with a bit more salt and pepper. Dredge the marinated chicken in flour until well coated. Heat oil in a pan over medium-high heat. Fry chicken thighs until golden brown and crispy, about 4–5 minutes per side. Drain on a wire rack. In a small bowl, mix all gochujang mayo ingredients until smooth. Adjust heat level to taste. Lightly butter and toast brioche buns until golden. Assemble sandwiches: spread gochujang mayo on both buns, layer lettuce, fried chicken, cucumber slices, and top with the bun. Serve hot. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 620 kcal | Servings: 2 servings #koreanflavors #gochujangmayo #spicysandwich #friedchicken #koreanfusion #briochebun #crispychicken #easyrecipes #homemadesandwich #flavorpacked #asiansauces #spicyfoodie #chickensandwich #heatseekers #weeknightdinner #comfortfood #foodtrends #fusionflavors #koreanstyle #saucybites Say hello to your new obsession: crispy fried chicken drenched in creamy, spicy Korean Gochujang mayo on a toasted brioche bun!

Get ready to wrap your taste buds around this delicious and satisfying Jimmy John's Unwich Cubano! A perfect low-carb treat! #Unwich #Cubano #LowCarb #HealthyEating #Yum **Ingredients:** - Large lettuce leaves (for the wrap) - 3-4 slices of ham - 2-3 slices of crispy bacon - 2 slices of provolone cheese - Pickles (to taste) - 1 medium tomato, sliced - Mayonnaise (to drizzle) - Mustard (to drizzle) **Directions:** 1. Start by laying a large lettuce leaf flat on a plate—this will be your wrap base. 2. Stack on the ham, followed by the crispy bacon, provolone cheese, pickles, and sliced tomato. 3. Add a drizzle of mayonnaise and mustard to bring all those flavors together. 4. Carefully fold the lettuce over the fillings to create a scrumptious wrap. 5. Serve it immediately with a crunchy pickle on the side and a refreshing bottle of water. **Nutritional Values (per serving):** - Serving Size: 1 Unwich - Calories: 350 - Protein: 24g - Carbohydrates: 10g - Fat: 24g - Fiber: 2g Enjoy this fresh and flavorful twist that’s both satisfying and keeps your diet on track!

French Bouillabaisse – Classic Fish Stew A traditional Provençal seafood stew from Marseille, made with a variety of fish and shellfish, flavored with saffron, garlic, and herbs. Ingredients (Serves 4): * 400g firm white fish (cod, monkfish, or snapper), cut into chunks * 200g mussels, cleaned * 200g shrimp, peeled * 1 onion, chopped * 2 cloves garlic, minced * 2 tomatoes, chopped * 1 fennel bulb, sliced * 1 liter fish stock * 1 pinch saffron threads * Olive oil, thyme, bay leaf, salt, pepper Instructions: 1. Heat olive oil in a large pot, sauté onion, garlic, and fennel until soft. 2. Add tomatoes, fish stock, saffron, thyme, and bay leaf; simmer 15 minutes. 3. Add fish, mussels, and shrimp; cook until seafood is tender and shells open (about 5-7 minutes). 4. Season with salt and pepper, serve with crusty bread and rouille sauce. French Tip: Rouille is a garlic and saffron mayonnaise served with bouillabaisse for dipping.