Tag Archives: grill

  1. Smokey Chicken – Traeger, Grill or Oven {Gluten Free, Whole30, Keto, Paleo}

    This Smokey Chicken recipe comes with a simple rub you can make on your own and a variety of ways to cook it up, from a Traeger Grill, to a regular grill, oven or even the stove top. The best part about this recipe is the long list of ways you can serve it up, it is so versatile.

    Smokey Chicken {Gluten Free, Whole30, Keto, Paleo}

    Smokey Chicken {Gluten Free, Whole30, Keto, Paleo}

    I love a smokey rub with a little sweetness. We have been going a little crazy with using our Traegar Grill and have wanted to create a rub that is versatile and will provide great flavor whether you use a smoker, cooked in the oven, a gas or charcoal grill, or stove top. One of the necessities was that for this recipe that I didn’t want it to have was added sugar. Not because sugar is good or bad, I was challenging myself to really get creative and figure out how to create a subtle sweetness with adding in any type of sugar. Hint, cinnamon is the secret ingredient to giving the sweet flavor to this smokey recipe. You will be able to use this rub on any protein or even potatoes!

    We tried this rub on brisket, chicken, shrimp, salmon, and potatoes. It is fantastic on every single dish we used it with! We also love bbq sauce and if you have someone in the fam that loves a good wet sauce on their smoked chicken, check out our easy to make homemade BBQ sauce here  It is also great for dipping the chicken in after with and extra kick of flavor. 

    There are tons of recipes for seasonings or rubs out there but our favorite part about this one is the kick of smoke and hint of subtle sweetness. Our recipe makes enough for about 2 full chickens or around 8 chicken breasts and depending on the size of your chicken thighs about a dozen and a half. If you aren’t cooking for a crowd this is a perfect rub recipe to store in a jar for the next time you want a smokey slightly sweet seasoning for a protein. 

    Read the rest of this entry »

  2. Grilled Pineapple and California Avocado Salsa {Paleo, Whole30, Keto, Vegan}

    This easy Grilled Pineapple and California Avocado Salsa recipe makes everything tastier!  It’s made with fresh pineapple, California avocado, red onions, jalapeño, cilantro and lime juice.  

    Grilled Pineapple and California Avocado Salsa

    Grilled Pineapple and California Avocado Salsa

    While June feels like the official kick-off of grill season, it is also California avocado month, and I am already getting creative with what we are putting on the fire (though, let’s just be really honest, here in California it’s always grill season).

    Grilling is my favorite. It has become a bit of a weekend activity around here. We pick a dinner (or brunch) project and we make a whole thing of it. Because, I think we can all agree that everything is better grilled.

    Grilled Pineapple and California Avocado Salsa

    Included in that – AVOCADOS. Have you ever grilled an avocado? It’s magical! Avocados are a fabulous, versatile fruit that lends itself to savory and sweet dishes of all kind, but did ya know they can be grilled, too! When grilled in their skins, avocados take on a really spectacular smoky flavor and their flesh becomes soft and warm. Beyond this salsa recipe you are about to become obsessed with, grilled avocados are amazing just as they are served up with some salt and pepper, fresh lime juice and a spoon. Grilled avocados are also delicious smashed up into an epic guacamole or just spread on toast for an avocado toast to end all others.

    Mixed into a delicious salsa, the creamy, fatty flesh of the grilled avocado is such a welcomed contrast to the bright flavors from the lime and the pineapple and crunchy textures from the pepper and the red onion.

    Combined with the pineapple it all comes together perfectly in a stand-out, impressive dish that is sure to wow.The pineapple beautifully caramelizes as it grills – it gets soft, sweet and it transforms into a smokey, caramelized version of itself.

    Serve this Grilled Pineapple and California Avocado Salsa with chips as an appetizer or snack, on top of your favorite grilled protein (it would honestly be delicious with chicken, fish, pork or steak), over your favorite salad or to put the finishing touch on your favorite tacos!

    It is a delectable balance of sweet, spicy and smoky.

    Grilled Pineapple and California Avocado Salsa

    Recipe Options:

    • Make the pineapple salsa without the avocado and serve the salsa in the grilled 1/2 avocado “boats” for a fun presentation at your summer dinner party.
    • Wanna take it up a notch, grill the onion and jalapeños, too
    • Serve over grilled proteins like fish, chicken, pork chops or steak. Add to tacos, salads or any other dish that you want to bring a little flair to.

    Grilled Pineapple and California Avocado Salsa

    Grilled Pineapple and California Avocado Salsa

    gluten-free, grain-free, dairy-free, nut-free, egg-free, paleo, keto, whole30
    Print Pin Rate
    Servings: 4 +

    Ingredients 

    • 1 small whole pineapple
    • 2 medium ripe California Avocados
    • 1-2 tbs olive oil
    • ¼ cup diced red onion
    • ¼ cup roughly chopped cilantro
    • ½ lime, juiced
    • ¼ teaspoon fine sea salt, more or less to taste
    • 1-2 tbs finely minced jalapeño, optional (can also use bell pepper or other peppers)
    • black pepper, to taste
    • Heat your grill, or grill pan to medium-high. Allow to pre-heat for long enough so the grates get super hot. Slice the pineapple into rounds or sliced vertically. Cut the avocados in half and remove the pit.
    • Brush both sides of the pineapple slices with olive oil. Brush the flesh side of the avocados with olive oil. Grill the pineapple until caramelized on both sides, about 5-7 minutes per side. Grill the avocado on the flesh side for 5-7 minutes.
    • Remove both from grill, let cool slightly. Remove the core on the pineapple slices and dice the the pineapple into 2 cups of bite-sized chunks. Save any extra grilled pineapple rings for a tasty dessert, to serve over yogurt, etc. Dice the avocado into tiny cubes.
    • In a large bowl, toss together 2 cups of the diced pineapple and avocado with the jalapeño, onion, cilantro, lime juice and sea salt.
    • Serve with chips, over your favorite grilled fish, chicken or pork, use on tacos or atop a salad
    • This post is sponsored by the California Avocado Commission but all opinions are my own.

    Instructions

    • Heat your grill (or grill pan) to medium-high. Allow to pre-heat for long enough so the grates get super hot. Slice the pineapple into rounds or sliced vertically. Cut the avocados in half and remove the pit.
    • Brush both sides of the pineapple slices with olive oil. Brush the flesh side of the avocados with olive oil. Grill the pineapple until caramelized on both sides, about 5-7 minutes per side. Grill the avocado on the flesh side for 5-7 minutes.
    • Remove both from grill, let cool slightly. Remove the core on the pineapple slices and dice the the pineapple into 2 cups of bite-sized chunks. Save any extra grilled pineapple rings for a tasty dessert, to serve over yogurt, etc. Dice the avocado into tiny cubes.
    • In a large bowl, toss together 2 cups of the diced pineapple and avocado with the jalapeño, onion, cilantro, lime juice and sea salt.
    • Serve with chips, over your favorite grilled fish, chicken or pork, use on tacos or atop a salad
    • This post is sponsored by the California Avocado Commission but all opinions are my own.

     

     

     

    This post is sponsored by the California Avocado Commission but all opinions are my own.

  3. Greek Souvlaki Chicken Wings {Paleo, Keto, Whole30} – Gas Grill, Traeger and Oven Options

    Marinated in lemon juice, olive oil, garlic and oregano, these delicious crispy Greek Souvlaki Chicken Wings are grilled until gently charred, while they still stay juicy and tender. Don’t skip the re-sauce and the final step for extra crispy and flavorful wings. We serve ours with a homemade tzatziki sauce on the side, which makes the perfect cooling, dipping sauce. This recipe includes instructions for a gas grill, a Traeger Wood-Fired Grill or the oven.

    Greek Souvlaki Chicken Wings {Paleo, Keto, Whole30} - Gas Grill, Traeger and Oven Options

    Greek Souvlaki Chicken Wings {Paleo, Keto, Whole30} - Gas Grill, Traeger and Oven Options

    We made these delicious Greek Souvlaki Chicken Wings on our new Traeger Wood-Fired Grill, which has absolutely changed our grilling game and most especially it’s taken our already amazing wing game to another level. With real smoke coming from wood pellets and no fear of flare ups, it’s been incredible for grilling. In many ways for the purpose of this recipe, it’s just the same concept as Mark’s patented in-direct grilling method that he developed for our gas grill which we have shared here before, however the Traeger brings a delicious wood fired flavor we have never gotten with the gas grill. Mark’s method for indirect heat makes for THE BEST and most crispy chicken wings you will ever make on the grill. EVER! Either way, on a Traeger or not, give these chicken wings some time, it’s all about the low and slow and then give them that last round of heat, with the “re-sauce” – you will fall in love with the crisp factor. The instructions below are for a gas grill and for my Traeger Nation folks, below that you will find the instructions for your Traeger. Read the rest of this entry »

  4. Lettuce Wrapped Chicken Souvlaki {Paleo, Keto, Whole30}

    Lettuce_Wrapped_Chicken_Souvlaki

    Lettuce_Wrapped_Chicken_Souvlaki

    Blog Post from May 2017: After 4 weeks of loads of travel, I am back home and getting back into real life. Interestingly, I have never been more organized with my content when traveling, especially before 4 weeks of on and of travel. I  had plenty of content to share posts just as regularly while I was gone. From this time last month, until right now, I have been in Mexico, Portland Oregon and finally, Buffalo, New York. I’ve been down the road and back again, to say the very least.

    This final leg of travel, which I just returned from last night, began as an innocent surprise trip home to see my family. I somewhat randomly selected this week, though it was my Mother’s birthday and my nephew’s first birthday, but it was just all a good excuse to come home and surprise everyone.

    Lettuce_Wrapped_Chicken_Souvlaki

    Sadly as the trip crept closer, I received word that my Grandfather had fallen ill and it wasn’t looking great this time. His body was failing him and it was his time. He was in Hospice. I kept checking in with my mother, from my trip to Portland, asking how he was and managing the wonder of what would happen if he passed if I was in Portland, mere days before my scheduled surprise trip. Could I book a rush trip back to New York from Portland? I would also have to spoil the surprise that I had worked so hard on and it would be a challenge cancelling a non refundable trip, just to come a couple days sooner.

    Read the rest of this entry »

  5. Crispy Grilled Chicken Wings – Three Ways

    These Crispy Grilled Chicken Wings are a summertime entertaining staple at our house. A recipe developed and perfected by my husband Mark, I am so excited to now share it with all of you.

    Crispy Grilled Chicken Wings – Three Ways

    Crispy Grilled Chicken Wings – Three Ways

    I have to say, in the over 7 years that Tasty Yummies has existed, I cannot believe we’ve never had my husband Mark as a guest contributor here. While I do most of the cooking around here, the grilling duties land nearly exclusively on his shoulders and this man has truly mastered his craft.

    These are a low and slow method, so they aren’t a quick throw them on the grill recipe, but this actually makes for a great recipe when entertaining. Our grill is front and center on our large deck, we all gather round with drinks and snacks while Mark tends to his duties. He likes having a job and I love relinquishing some of the cooking control. Don’t rush these, the crispiness and lack of dryness is all thanks to the indirect method Mark developed.

    What Beth Says: Mark takes his grilling very seriously and he is always tweaking and adjusting his methods, creating new ways to use old tricks. This grilled chicken wing recipe of his is by far the most popular. Based on the concept of his long-perfected beer can chicken these wings are now legendary and the reputation of these wings might just precede Mark, at this point.

    Crispy Grilled Chicken Wings – Three Ways

    I love this particular recipe for so many reasons. 1) it’s created by the human I love most in this world. DUH! 2) this recipe has afforded me a little more opportunity to actually enjoy dinner guests, especially in the summer months. With most of the cooking generally being my responsibility, with good reason, I usually host dinner and feel like I spend more time preparing and cooking, than I do being able to visit. Now I can craft a few sides, a salad and a dessert and leave the main up to my man! 3) being from Buffalo, I feel like it’s in my DNA to love chicken wings. However I am usually underwhelmed and left feeling crazy gross with almost all restaurant chicken wings, so I just never eat them. I can assume that likely the feeling of hot gut death is because they are submerged in hot, rancid, oxidized garbage vegetable oil. With these grilled wings cooking low and slow, they are crispy, without being dried out and there is not of those horrible, ‘what did I just do?’ feelings in your tummy. 4) We get invited to a lot more BBQs, with the request that we show up and make these. Fair enough!

    Crispy Grilled Chicken Wings – Three Ways

    Thanks for the photo Gustavo Jaimes

    What Mark Says: Marky love wingy. They say everything in art is inspired by something else, well at least that’s what I hope they say – because I say it all of the time. The idea for my backyard Crispy Grilled Chicken Wings came from two other works of art. Years ago before Tasty Yummies was the powerhouse it is today, we experimented with the infamous Beer Can Chicken and the Butterflied Chicken (link below), these types of meals gave me a chance to give back to the woman that feeds me everyday and, if we’re being totally honest, looks after my nutrition like hawks fly around roadkill. The grill became my thing, I got good at it and for a food dummy, Tasty Yummies was proud of me.

    Read the rest of this entry »

  6. Moroccan Mint Rice with Spiced Chicken Skewers

    Moroccan Mint Rice with Spiced Chicken Skewers

    Moroccan Mint Rice with Spiced Chicken Skewers

    I am always looking for fun, inspired and unique ways to up my culinary creativity game, without too much extra fuss. Enter tea. I find tea-infusing to take the flavor profiles of recipes to new heights, with little to no extra work and the flavor combinations truly are endless.

    Moroccan Mint Rice with Spiced Chicken Skewers

    This Moroccan Mint Tea infused rice is the perfect example. Beyond boiling some water and infusing the tea for 3-5 minutes, that’s about it for extra work. The rice cooks as usual and you are left with an incredibly flavorful dish, that will knock your socks off.

    After sipping on a steamy mug of this flavorful Moroccan Mint Tea from Stash Tea, a beautiful blend of both mint and green teas with a hint of lemongrass flavor, I found I was inspired to create a meal focused on the very essence of the tea. Morocco. The rice is fluffy and fully of subtle Moroccan flavors from the mint to the spices and the flecks of sweet raisins and the crunchy toasted pine nuts. All of this pairs perfectly with the Moroccan Spiced Grilled Chicken Skewers which elevate this to a meal. If you want to go deep into the Moroccan flavors, I recommend adding some preserved lemons when serving.

    Read the rest of this entry »

  7. Greek Lamb Burgers with Tzatziki {gluten-free, paleo-friendly}

    Greek Lamb Burgers with Tzatziki

    Greek Lamb Burgers with Tzatziki

    I am back in New York right now, visiting my family for the week. I’ve been home but a couple of days and it’s been jam-packed with family, friends, fun and of course – eating. We have yet to fill our faces with a Greek feast, but I know it’s coming, that’s always on my MUST-HAVE list when I am home.

    In moving to California over three years ago, I have found myself learning how to recreate some of my most favorite Greek dishes that I grew up eating, as well as many that I didn’t. To me, Greek food is the flavor of family and comfort and it’s the taste of home. Good homemade Greek food is always what I crave when I am feeling homesick and missing my family. Lamb is certainly a Greek favorite and while we traditionally enjoy leg of lamb roasted or grilled, I have really come to love ground lamb, as meatballs, in homemade gyro meat, in moussaka or especially these tasty burgers.

    Read the rest of this entry »

  8. Our 15 Favorite Summertime Salads

    Our 15 Favorite Summer Salads

    I know we are creeping closer to summer’s end, but let’s not get ahead of ourselves. We still have several weeks left of summertime abundance and then, of course, the magical swing season where summer and autumn meet for a brief time and the produce is extra special.  For now, I plan to continue to celebrate and indulge in all that the summer’s markets and local farms and gardens have to offer.

    Our 15 Favorite Summertime Salads:

    Read the rest of this entry »

  9. Grilled Scallop and Veggie Skewers with Green Tahini

    Grilled Scallop and Veggie Skewers with Green Tahini

    I am not sure about all of you, but our grill becomes the center of many meals this time of year. Without any AC at all and many hot summer days of working from home, tossing a light and healthy meal on the grill at the end of a sweaty work day sounds like the perfect idea. But, also a perfect idea? Dinners that can be thrown together start to finish in under 30 minutes.

    Grilled Scallop and Veggie Skewers with Green Tahini

    These Grilled Scallop and Veggie Skewers with Green Tahini are what summer weeknight meal dreams are made of. I love serving these alongside an herby cauli-rice. They’d also be great with regular rice, other grains of your choosing or atop a big green salad.

    Read the rest of this entry »

  10. Grilled Peaches with Whipped Coconut Cream, Honey Balsamic Drizzle and Mint

    Grilled Peaches with Whipped Coconut Cream, Honey Balsamic Drizzle and Mint

    Instead of calling this one a recipe, I feel like I should call it a “requirement.” You NEED to grill some peaches, as soon as possible. I feel like this should be mandatory for everyone in the summer months.

    It all started with this salad and I haven’t been able to stop since. This particular simple and sweet dish that I am sharing today would be the perfect way to end any summer meal, and it would be especially great at pretty much any summer BBQ. It also makes the perfect snack when you are craving something a little sweet.

    Grilled Peaches with Whipped Coconut Cream, Honey Balsamic Drizzle and Mint

    I serve mine with a dollop of homemade whipped coconut cream. But, if you eat dairy, you could also just serve it with regular whipped cream, your favorite yogurt, ice cream or even, some mascarpone, crème fraîche or burrata.

    Read the rest of this entry »

  11. Grilled Asparagus Spring Salad with Meyer Lemon Shallot Vinaigrette (Gluten-free w/ Vegan Option)

    Grilled Asparagus Spring Salad with Meyer Lemon Shallot Vinaigrette (Gluten-free and Vegan)

    Spring produce honestly makes me giddy. I get school girl crush excited to stroll the aisles at the farmers market and my favorite organic grocery store and it feels like Christmas morning every Wednesday when I open the CSA box that our farmer drops off and I get to look inside. I am not sure how you feel about it, but I seriously think all of this fresh green goodness is definitely worth celebrating.

    Grilled Asparagus Spring Salad with Meyer Lemon Shallot Vinaigrette (Gluten-free and Vegan)

    One of my absolute favorite in season vegetables is asparagus. I am not joking when I tell you I consumed about 3 lbs of it myself in a 24 hour period, one day last week. I love it. My two favorite ways to enjoy it is roasted in the oven and grilled. The smokey flavor and those char marks from the beautiful caramelization of the natural sugars are just perfection.

    Oh and I personally find just picking those spears up with my hands and enjoying them, sans silverware, only enhances all of this! Try it, you’ll see. Read the rest of this entry »

  12. Grilled Asian Green Beans – Gluten-free + Vegan

    Grilled Asian Green Beans - Gluten-free + Vegan

    This recipe is one of those times I created something on the fly with what I had on hand, haphazardly adding ingredients that made sense to my vision, doing my best to measure and take photos when possible. This particular night I hadn’t made any plans for dinner, it was getting late and I came up with the idea to grill some green beans that we had from our CSA and sugar snap peas I had that also needed to get eaten up. I am pretty sure Mark was a tad apprehensive about having so much green stuff for dinner, but let’s be honest he had no choice really! It was this or cereal. We all know those nights.

    I decided to snap photos while I was making this, since some of my most favorite dishes I create are the ones that I don’t stress over, that are inspired by what is fresh from our farmer and what is quick and easy. The sun was literally setting quicker than I could get this served up, so although these may not be the most glamorous or well-styled photos, this dish was far too good not to share with you guys, especially with green beans in season right now.

    Grilled Asian Green Beans - Gluten-free + Vegan

    For the record, Mark absolutely LOVED this green dinner! He couldn’t get over all the flavor and how filling it all was served over a small serving of brown rice. I liked it because for not only the wonderful flavors, but the fact that in less than 30 minutes I went from not knowing what to make us, to this delicious, light and satisfying dinner. Read the rest of this entry »

  13. Grilled Sweet Potato and Wilted Kale Salad – Gluten-free + Vegan

    Grilled Sweet Potato and Wilted Kale Salad - Gluten-free + Vegan

    Grilled Sweet Potato and Wilted Kale Salad - Gluten-free + Vegan

    This time of year I am all about simple dinners that don’t require a ton of effort or heating up the kitchen. One of my favorite things to make are simple grilled vegetables or grilled potato salads. I was making this particular grilled potato salad a lot last summer, but recently I decided to change it up a bit and use sweet potatoes.

    This salad is great as a meal on it’s own, or as a side to any grilled meat of your choice (local and grass-fed, of course). This salad has a wonderful tang from the vinegar, a little spice from the red pepper flakes plus a beautiful fresh and bright flavor from the kale. The kale’s subtle and satisfying almost spicy crunch is so nice paired with the tender and earthy flavor from the sweet potatoes.

    Grilled Sweet Potato and Wilted Kale Salad - Gluten-free + Vegan

    Grilled Sweet Potato and Wilted Kale Salad - Gluten-free + Vegan

    Besides being packed with flavor, this salad is loaded with nutrients and vitamins and other goodness. Sweet potatoes are an excellent source of vitamin A, in the form of beta carotene, and vitamin C. Sweet potatoes also provide vitamin B6, potassium, fiber, manganese, copper and iron. Sweet potatoes are naturally sweet-tasting but their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain. Leave the skin on for a nutty flavor and even more nutrients.

    Grilled Sweet Potato and Wilted Kale Salad - Gluten-free + Vegan

    And then there is the kale. Talk about a nutritional powerhouse. One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Honestly, I could probably create an entire post for just the health benefits and nutritional values of kale. So instead, I will just say “EAT KALE”. Eat it often and enjoy it. It is so tasty! I still have another bunch of it from the farmers market and as much as I want to make this salad again, I think I need to try something new!

    What is your favorite way to enjoy kale?

    What are some of your favorite things to grill?

     

    Grilled Sweet Potato and Wilted Kale Salad - Gluten-free + Vegan

     

    [print_this]Grilled Sweet Potato and Wilted Kale Salad – Gluten-free + Vegan
    serves 2-4

    • 2-3 organic sweet potatoes, cut into 1-inch cubes – I leave the skin on since I really like it, if you do, just be sure to scrub them extra good and remove any bruises and marks
    • 2 cloves garlic, minced
    • 3 tablespoons olive oil
    • Salt and pepper, to taste
    • 1 large bunch kale, 4 or 5 cups, washed, stems removed and roughly torn or chopped (I used some a bunch of beautiful red Russian kale that I grabbed at the farmers market)
    • 1 -2 tablespoons champagne vinegar (or rice wine vinegar)
    • Red pepper flakes
    • 1 tablespoon fresh chives, minced
    • Salt and pepper, to taste

    Preheat your grill. We have a charcoal grill, so we allow it to heat up for approximately 15 minutes. Place your grill basket or grill bowl onto the grill, and add the sweet potatoes. Tossing every 3-5 minutes allow the sweet potatoes to get tender and browned. But don’t toss them around too much, you don’t want to mash them up as they get more tender. Depending on the heat of your grill, it will take approximately 15-20 minutes. Be careful not to burn the potatoes, move the grill basket off of any large flames, if need be.

    After the potatoes are tender and nicely browned, add the kale to the basket and continuously toss around to keep it from sticking. Cook for approximately 3-5 minutes until the kale is wilted. Remove the sweet potatoes and kale to a large serving bowl and toss with the vinegar, red pepper flakes and fresh chives. Salt and pepper, to taste. You can add more olive oil if you ‘d like, as well as some more minced garlic. Serve immediately while warm (which is my favorite way), or it would also be good room temperature or chilled. [/print_this]

  14. Fish Tacos with Chipotle Cream

    IMG_9439

    This is one of my favorite meals, so light and so fresh.  The perfect summer-time meal and it was the best thing for our first patio dinner of the season. We were able to do all the cooking outside and enjoy the beautiful weather. I love the sneak up heat from the chipotle cream and the freshness from the grilled corn and the fresh pico de gallo, these three ingredients should not be skipped, they set these tacos apart from most that I have had. We served this with a small dollop of organic refried black beans and a few fresh corn chips from the farmer’s market on the side.

    IMG_9437

    Fish Tacos with Chipotle Cream
    serves 4

    Chipotle Cream
    via Ellie Krieger, Food Network

    6oz of lowfat greek yogurt (if you cannot find greek yogurt, drain regular yogurt using a strainer and a paper towel)
    2 tablespoons of mayo
    2 teaspoons chipotle pepper, in adobo sauce (use just sauce if you want it less spicy, include a chopped pepper or two if you like the spice)

    IMG_9415

    Fish
    1 pound white flaky fish, such as cod, tilapia or halibut
    1 tablespoon of olive oil
    freshly squeezed juice, from 1 lime
    1/4 teaspoon salt
    freshly ground black pepper

    IMG_9428

    For the tacos
    8-12 fresh homemade corn tortillas
    chipotle cream (see recipe above)
    shredded lettuce or cabbage
    freshly grilled ear of corn, taken off the cob after it cools
    cilantro, chopped
    green onions, thinly sliced
    avocado, diced
    pico de gallo (I usually make by own from scratch, but we found some delicious homemade fresh pico de gallo at the Farmer’s Market)
    lime wedges

    To make the chipotle cream, add the yogurt, mayo and chipotles into small bowl and stir to combine. This can be made ahead of time and chilled until you are ready to eat.

    Lay the fish flat in a glass baking pan, cover in olive oil, lime juice, salt and pepper. Let marinade for at least 30 minutes.

    Start your grill and after it reaches a medium-high heat add the corn and cook until done, about 15-20 minutes. We put the corn right on the grill in the husk after we soaked it a bit, you can also take it out of the husk and cook it in foil.

    IMG_9414

    Meanwhile, chop and prep all of your ingredients for the tacos and place in bowls for serving.

    Make the dough for your corn tortillas, press and cook them, store in a warm oven or in a tortilla warmer until you are ready to eat.

    Remove the fish and add it to a foil lined grill pan on your hot grill, cook for approximately 3-5 minutes per side until cooked through, opaque and flaky. Set fish aside for 5 minutes. Flake the fish with a fork.

    Top each tortilla with 1 tablespoon of chipotle cream. Top with fish, lettuce, corn, cilantro, green onions, pico de gallo, avocado and/or any other items that you would like. Serve with lime wedges.

    IMG_9442

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