Grilled Fish Tacos with Mango Salsa

Today I am sharing one of my favorite recipes. I make different versions of this recipe many times a month and I love it everytime. You can make these tacos with different types of fish such as tilapia, cod and mahi mahi or you could even use shrimp. For those who can't eat seafood or are not big fans of it you may like it with chicken breast. These tacos are very light and refreshing with a tropical feel. 

Ingredients:

For the spice rub:

1 tsp cumin

1 tsp paprika

1 tsp cayenne

1 tsp oregano

1 tsp black pepper

For the fish tacos:

1 mango, peeled and diced

1/2 cup diced tomatoes

1 tablespoon finely chopped jalapeno

1/3 cup diced red onion

1 tablespoon lime juice

1/3 cup roughly chopped cilantro leaves

Black pepper

coconut oil

1 lb halibut filet

1 tbsp of the spice rub

4 corn tortillas

1 cup finely shredded cabbage

Directions:

For the spice rub:

In a bowl, combine all of the spices and mix together with a spoon. Reserve one tablespoon of the mixture for the fish, and save the rest in an airtight container

For the fish tacos:

1) Combine the mango, tomatoes, jalapeño, red onion, lime juice and cilantro leaves and mix well. Season with pepper, to taste.

2) Heat a grill or stovetop pan over medium heat. Drizzle a light coating of the coconut oil over the fish and rub on the tbsp. of blackening spice. 

3) Cook the fish on one side untouched for 4 minutes. Flip, and cook the other side for another 4 minutes. Remove from pan.

4) Warm the tortillas and keep in a tortilla warmer.

5) Break the fish apart with a fork into bite size chunks. Divide among the warm tortillas.

6) Top with the cabbage and mango salsa. Serve with wedges of lime.

Enjoy!

Watermelon Coconut Water

Allow me to introduce my new obsession.... Watermelon Coconut Water! This drink is perfect for a nice day by the pool or a cool afternoon refresher. You can also use it as a base for a nice margarita!  Enjoy!

Ingredients: 

3 cups cubed chilled watermelon (seedless)

1 cup coconut water 

squeeze of fresh lime 

sprig of mint

Ice

Directions:

1) Throw it all the ingredients in a blender. 

2) Blend till smooth. 

3) Pour in a glass and garnish with coconut flakes.

.

Almond Joy “Ice Cream”

I would also like to say HAPPY BIRTHDAY to my cousin Erica! She inspired me to come up with a cool treat for these hot summer days. So here is Almond Joy "ice cream" without the cream. The combination of the creamy banana purée with the crunch of the coconut mixture is perfect way to cool you down and help your sweet tooth. Enjoy! 

Ingredients:

4 ripe bananas**

2 tablespoons Coconut flakes (toasted)

1 tablespoon Dark Chocolate Chips

1 tablespoon Almonds (chopped)

Directions: 

1) Peel bananas and cut them into small chunks. Freeze for an hour on a plate or in a plastic bag.

2) Place bananas into food processor and process until it makes a creamy purée. Make sure to scrape down the bowl when bananas stick.

3) Place the purée in a freezer safe bowl and freeze covered for 2 hours.

4) In a small bowl mix toasted coconut, chocolate chips and almonds. 

5) Scoop banana ice cream in a cold bowl or cone and sprinkle coconut mixture on top. 

Serves: 4

**Each banana will make ½ cup of “ice cream.**

Happy Birthday Mommy!

Today is the birthday of a very important women in my life.... My Mom! I just want to wish her a very Happy 50th!! You are my inspiration! Thank you for helping me become the women I am! I love you!

Grilled Angel Food Cake with Fresh Berries

Looking for something sweet and light for July 4th well this recipe is it. The caramelization of the cake is a nice contrast with the whipped topping.  On the bottom I included the Angel Food Cake recipe. Hope everyone has a fun and safe 4th! 

Ingredients:

1 pint fresh raspberries

1 pint fresh blueberries

1 angel food cake

3 tablespoons evaporated milk

Lite Whipped Topping 

Instructions:

1) Spray grill rack with nonstick spray. Preheat to medium heat.

2) Cut angel food cake into 1 1/2-inch thick slices. Brush each slice lightly with evaporated milk. (This keeps the cake from drying out and gives a nice sweet crust on the outside.) 

3) Place on hot grill rack and turn every 30 seconds or so until all sides get grill marks.

4) Serve immediately with fresh berries and whipped topping for dipping on the side.

5) Enjoy! 

Serves: 8

Angel Food Cake-

Ingredients:

• 1 cup sifted cake flour

• 1 1/4 cups granulated sugar

• 1 1/2 cups egg whites

• 1 1/2 teaspoon cream of tartar

• 1 teaspoon pure vanilla extract 

• 1/2 teaspoon salt

Directions:

1) Pre-heat oven at 325˚F

2) Sift and measure the flour.  Sift three more times.

3) Place into a large mixing bowl the egg whites, 2 tablespoons cold water, cream of tartar, vanilla, and salt.  

4) Start whipping the whites and when they become frothy, start adding the sugar, tablespoon by tablespoon, and beat until the whites are shiny and hold soft peaks. (Watch closely because you do not want to over beat the whites.)

5) Sift the flour, about 3 tablespoons at a time, into the egg whites and fold gently until smooth.  Continue to sift and fold, until all of the flour has been incorporated into the egg whites. 

6) Pour the batter into an ungreased 10-inch tube pan and bake for 60 minutes.

7) Invert the cake onto a bottle and cool completely before removing it from pan.




*

Grilled Vegetable Skewers

Since the 4th is only a few days away here is another grilling recipe. These skewers make a great vegetarian option for the grill or you can take the grilled veggies off the skewers and serve them as a good side dish. If you want to add a little spice put chunks of jalapeño peppers on the skewers. Enjoy!

Ingredients:

1 red pepper

1 green pepper

1 yellow squash 

1 zucchini 

2 medium red onions

15-18 large mushrooms

¼ cup olive oil

½ tsp ground black pepper

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

wooden skewers

Instructions:

1) Soak the wooden skewers in water for 15 minutes.

2) Whisk together the oil, oregano, salt and pepper. Set aside until needed.

3) Wash and cut the vegetables (except the mushrooms) into large, evenly sized, chunks.

4) Stick the vegetables on the wooden skewers, in any order you wish.

5) Baste with the oil mixture. 

6) Place on a hot grill and cook until they are just tender. 

7) Serve and Enjoy!

Serves: 4