What's for dinner tonight?!

Easy meals for the whole family

- MIKE GARTEN

Fish Taco Bowls

ACTIVE 20 MIN.

TOTAL 20 MIN. ◆ SERVES 4

1 lb cod fillets, cut into 1-in. pieces

1 Tbsp olive oil

1 1/2 Tbsp plus 1/2 tsp taco seasoning

1/4 cup low-fat Greek yogurt

3 Tbsp mayonnaise

1 Tbsp fresh lime juice, plus lime wedges for serving

1 1/2 tsp adobo sauce from canned chipotle in adobo

1 12-oz bag tricolor coleslaw mix

2 scallions, thinly sliced

1/2 cup cilantro leaves

3 cups cooked brown rice

1 Heat air fryer to 400°F. In medium bowl, toss fish, oil, and 12 Tbsp taco seasoning. Scatter in even layer in air fryer basket and air-fry until golden and opaque throughout, 6 to 7 min.

2 Meanwhile, in mini food processor, puree yogurt, mayonnaise, lime juice, adobo sauce, 1 Tbsp water, and remaining 1/2 tsp taco seasoning until well combined.

3 In large bowl, toss coleslaw with scallions and cilantro.

4 Divide rice among bowls and top with fish and slaw, then drizzle with chipotle sauce. Serve with lime wedges if desired.

Kale and Chickpea Toasts

ACTIVE 25 MIN.

TOTAL 25 MIN. ✦ SERVES 4

2 Tbsp olive oil, plus more for drizzling

1 small onion, finely chopped

2 cloves garlic, thinly sliced

1/4 tsp red pepper flakes

1/4 cup dry white wine

1 19-oz can chickpeas

1 large bunch curly kale (about 14 oz). stems and ribs removed, leaves torn (about 12 cups) Kosher salt and pepper

1/3 cup basil leaves, chopped

4 slices sourdough bread

1 lemon, halved

1 oz Parmesan cheese, finely grated

1 Heat broiler to high. Heat oil in large skillet on medium. Add onion and cook, stirring occasionally, until just tender, 5 to 6 min. Stir in garlic and red pepper flakes and cook until fragrant, 1 min. Add wine and simmer until mostly evaporated, 1 min.