Cooking is a very important skill to have. There’s no better time to practice this art than the summer.

There will be gatherings, parties of all sorts or occasions where you just want to provide delicious food. Two recipes I found that are tasty and healthy are fish tacos with watermelon salsa and a sesame chicken bowl. It’s difficult to choose between the two great meals.

Fish Tacos and Watermelon Salsa

Dice the seedless watermelons and finely dice the small red onions and the jalapeno pepper. After, chop up the cilantro. Slice up the lime wedges after getting the juice from two limes. Slice the avocado and thinly slice the romaine lettuce heart.

Next, prepare the watermelon salsa. Mix the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Make sure it’s big enough. Add the olive oil and salt into the mix and stir up the concoction. The salsa is ready.

For the tacos, preheat the grill or oven to 400 to 425 degrees. Dash some chili powder and salt on both sides of the fish and cover both sides in olive oil. Stick the fish into the oven or onto the grill until browned and cooked through, which should take four or five minutes for each side. Once done, take the fish out and break them into small pieces.

In the meantime, mix the lettuce with 2 tablespoons of the juices from the salsa and a bit of salt. Throw some tortillas in the oven or onto the grill. Once the tortillas are all warmed up, fill them with fish, watermelon salsa, avocado and the drenched lettuce.

At first, I thought watermelon with tacos would be strange, but it turned out fantastic. I made sure to use a lime wedge on a taco. It was drenched in lime juice and seemed to cause an imbalance of flavor. Fortunately, the small disproportionate flavor did not come close to ruining this great meal.

Sesame Chicken Bowl

You will need three tablespoons of soy sauce, two tablespoons of tahini and two tablespoons of honey. Take a small bowl and throw in half of the soy sauce, tahini, honey and sesame oil. Make sure they are evenly combined. Pour the mixture over the chicken, marinating it for 10 minutes. This will give you time to prepare the other ingredients.

Get a large pot and boil some salted water. Once the water is boiling, add the greens into the pot for one to two minutes, right before it turns bright green. Drain and run under some cold water so it will stop cooking, and set it aside. Peel and mince three cloves of garlic. Pour some canola oil in a frying pan and set the heat to medium. Add garlic and sauté it for one to two minutes.

Next, add the chicken and marinade to the pan. The chicken should be cooked for at least two minutes on each side, or until there’s absolutely no pink inside the chicken. Once the chicken is fully cooked, add the rice and stir it so the rice will be coated in the marinade. I used quinoa instead of rice, and I cooked it separately by accident. I think the quinoa would have tasted better cooking it with the chicken, but it wasn’t ruined.

After another one to two minutes, the rice will be somewhat sticky and caramelized. Move the contents of the pan onto a plate or bowl, big enough where it can be stirred. Combine the greens with the chicken and rice and proceed to stir. Whisk the remainder of your soy sauce, tahini and honey, and pour it over the entire dish.

My mistake of cooking the quinoa separately was minor, but the sesame chicken bowl was still delicious. The sauce was a perfect mix between sweet and salty and the kale tasted great after being drenched in the marinade. The fish tacos and watermelon sauce are the winner.