Tag Archives: strawberries

Fish Tacos with Strawberry Salsa

At farmer’s market this week I was shocked to still see strawberries. In October? Yep. There might be something to this climate change thing after all. In any case, as long as they are here I’ll keep eating them. The other thing that is plentiful, huge and super cheap right now is cabbage. Let me tell you I have become very creative with using cabbage. It’s just so hard to pass up such a good deal.

These tropical tacos are easy to make, and simple to modify with different fruits based on whatever you have available. This was a particularly tasty combo and the first time I’ve paired strawberries and fish, but it really worked well!  Plus they are so colorful they practically jump off the plate and into your mouth. If you can’t find mahi mahi, substitute any firm, mild white fish and it will work just fine.

One of the best ways I’ve found to get my kids to eat fish is to put it in a taco. Smothering it with fruit is just taking it up an extra notch in their book.

This recipe made more fruit salsa than we needed for the tacos, but don’t worry! The stuff is delicious on its own, or on top of a green salad, mixed into yogurt, or served over ice cream!

Fish Tacos with Strawberry Salsa

Fish Tacos with Strawberry Salsa

Mahi Mahi Tacos with Strawberry Salsa

Fish:
1 pound mahi mahi or other firm white fish
Lemon pepper
Ground chile powder (I like the plain ground ancho chile powder but if you have regular chili powder blend that will work fine as well)
Salt

Strawberry Salsa:
1 pint strawberries, chopped
1-2 cups pineapple, chopped
1 red or green chile or jalapeno, minced
2-3 tbsp. cilantro, minced
1/3 cup red onion, diced
Juice of half a lime
Ground chile powder
Dash of salt

Cabbage:
2 cups red cabbage, thinly sliced
2-3 tbsp. sour cream (or you can sub mayo or greek yogurt)
Juice of half a lime

Corn or flour tortillas

In a mixing bowl mix all ingredients for the salsa. I do this first so it can kind of marinate together while everything else is cooking.

Strawberry Pineapple Salsa

Strawberry Pineapple Salsa

In another bowl, mix cabbage, sour cream and lime juice. Set aside.

Cabbage mixture  to top off your taco!

Cabbage mixture to top off your taco!

Wrap tortillas in foil and stick in the oven to warm while you cook the fish.

Cut fish into strips or squares. Sprinkle fish with salt, lemon pepper and chile powder on both sides.

I don't measure the spices, just sprinkle to your heart's content.

I don’t measure the spices, just sprinkle to your heart’s content.

Heat a bit of oil in a large skillet. Place fish in the skillet, making sure not to crowd the pan. Do it in 2 batches if needed. Cook 2-3 minutes on each side until cooked through and lightly browned.

Build your taco with a tortilla, a couple of chunks of fish, top with strawberry salsa and cabbage!

Yeah, it's a total mess when you eat it, especially if you go crazy overfilling it like this. But it's worth it! For less mess, go a little lighter with the fillings.

Yeah, it’s a total mess when you eat it, especially if you go crazy overfilling it like this. But it’s worth it! For less mess, go a little lighter with the fillings.

My son Luke prefers his taco deconstructed so he can eat it with a fork:

Don't like wrestling with messy tacos? Make a taco plate instead!

Don’t like wrestling with messy tacos? Make a taco plate instead!

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Strawberry Poppy Seed Salad

I’ve been eating this salad all summer.  It’s pretty, refreshing and really, really tasty!  Especially nice for large groups and potlucks, this recipe is easy to double, triple or more.  Everything can be made ahead; simply wait until serving time to toss with the dressing for an easy, crowd-pleasing dish.  And if you don’t have a crowd, no problem!  More for you.

 

Strawberry Poppy Seed Salad

Strawberry Poppy Seed Salad

Strawberry  Poppy Seed Salad

1 head romaine lettuce
1 head red leaf lettuce (or baby spinach)
1 pint strawberries, sliced
1/2 red onion, thinly sliced
1/2 cup mayonnaise
2 tbsp. white wine vinegar
2 tbsp. raw sugar
1/4 cup milk
2 tbsp. poppy seeds

In a small bowl mix onion, mayo, vinegar, sugar and milk.  Mix well and set aside.  You can do this ahead of time and refrigerate if you’d like. In a large bowl toss together lettuces and strawberries.  Toss with dressing right before serving.

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Creamy Crunchy Berry Bites

This weekend I challenged myself to come up with a creative dessert for Easter dinner.  Okay, okay… I just didn’t want to go to the grocery store so I made up something with the odd collection of ingredients I had on hand.  Same thing!  Sometimes you discover the coolest things when you’re playing in the kitchen.  Like wonton skins!  And how they are not just for wontons!  In fact, they can be transformed to the perfect receptacle for tasty treats.

I was actually really happy with how these delicious little morsels turned out, and two dozen of them disappeared in a flash, so I think others agreed with me.  I’ll definitely be making them again.

Creamy Crunchy Strawberry Bites (or as my daughter calls them, Creamy Crunchy Yummy Thingies)

Creamy Crunchy Berry Bites (or as my daughter calls them, Creamy Crunchy Strawberry Yummy Thingies)

Creamy Crunchy Berry Bites

2 dozen wonton skins
4 oz. cream cheese, softened
2 tbsp. brown sugar
1 tsp. vanilla
1 cup whipping cream
1 pint strawberries, diced

Preheat oven to 375˚.  Lightly spray two mini muffin tins with cooking spray.  Poke one wonton skin into each well.  Kind of fan out the edges making a little bowl shape of sorts so you’ll be able to fill them.

Wonton skins.  You can find them in the produce section at most grocery stores.

Wonton skins. You can find them in the produce section at most grocery stores.

Bake shells for 5-8 minutes.  Watch closely to make sure they don’t cook too long (my first try was a bit on the crunchy side), you just want them a golden brown and crispy.  Take out and let cool in the pan.

Watch closely so they don't burn.  They don't take long!

Keep an eye on these so they don’t burn. They don’t take long!

In a mixing bowl combine cream cheese, brown sugar and vanilla.  Beat until creamy.  Add whipping cream and beat several minutes until thick and fluffy, scraping down the sides once in a while.

Fill a piping bag or ziplock bag with creamy mixture, snip off the corner and pipe cream into the wonton shells.  If you have extra filling, it will keep in the fridge for several days, if it lasts that long.

You could do this with a spoon, but much easier to fill the nooks and crannies with a piping bag.  If you don't have one, a ziplock bag with a corner snipped off works just fine.

You could do this with a spoon, but it’s much easier to fill the nooks and crannies with a piping bag. If you don’t have one, a ziplock bag with a corner snipped off works just fine.

Top with strawberries and serve.  Makes 24.

I could eat this whole pan myself.

I could eat this whole pan myself.

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