Grilled Fish Tacos with Lime Crema and Spicy Quick-Pickled Vegetables

Dive in and savor summer with our grilled fish tacos! Flaky cod rests on warm corn tortillas then is topped with crunchy, spicy, pickled veggies, and slathered with zesty lime crema. You’ll find that these tacos make for a delicious summer meal!


Grilled Fish Tacos with Lime Crema and Spicy Quick-Pickled Vegetables
Makes 16 tacos

Spicy Quick-Pickled Ingredients:

1/3 cup apple cider vinegar
1/2 cup white vinegar
2 tablespoons sugar
2 teaspoons Kosher salt
1/2 red onion, thinly sliced
2 jalapeños, thinly sliced
3-4 radishes, thinly sliced with amandoline

Fish Marinade Ingredients:

2 tablespoons olive oil
2 tablespoons butter, melted
1 lime, juiced
1/4 teaspoon Kosher salt
1/4 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
2 cloves garlic, minced
1-1/2 lb cod

Lime Crema Ingredients:

1/3 cup sour cream
1/4 cup olive oil
1 clove garlic, minced
1 lime, zested and juiced
1/8 teaspoon cayenne
1/4 teaspoon Kosher salt
1/2 teaspoon sugar

Serve with:

Red cabbage, green cabbage, or carrots
Cilantro, washed andstems removed
Lime wedges
16 small corn tortillas

Directions:

1. In a medium bowl, whisk together the apple cider vinegar, white vinegar, sugar, and salt until the sugar and salt dissolve. Add the sliced red onion, jalapeños, and radishes; ensure that the vegetables are covered entirely. Cover and let sit at room temperature.

2. Combine the olive oil, melted butter, lime juice, salt, cumin, garlic powder, minced garlic, and paprika, and marinate the fish in a plastic bag in the refrigerator for 10-30 minutes.

3. In a wide-mouth jar or bowl, whisk together all of the crema ingredients until well-combined. Cover and set aside.

4. Prep the cabbage, cilantro, and lime wedges.

5. Heat a grill to medium high heat. Grill the fish for 4-5 minutes. Carefully flip the fish and cook for another 2-3 minutes until the fish is cooked and the interior temperature reaches 140 F.

6. Warm the corn tortillas on the grill over indirect heat for a couple minutes until warm and toasty. Fill the tacos with veggies, fish, cabbage, and cilantro. Drizzle with the crema and an extra squeeze of fresh lime juice.

Summer Grain Salad

We love highlighting all the flavors found in summer harvests! This salad celebrates the seasonal beauty of fresh fruits and vegetables while in their prime. Substitute ingredients in and out as your garden evolves over time. Dive into this healthy and delicious meal-in-a-bowl extravaganza multiple times this season!


Summer Grain Salad
Serves 6-8

Salad Ingredients:

2 cups vegetable stock
1 cup uncooked quinoa
10-15 cherry tomatoes, halved
3-5 radishes, diced
1/2 English cucumber, diced
1/2 red onion, diced
1 red bell pepper, diced(with ribs and seeds removed)
1 avocado, pitted and diced
1 peach, pitted and diced
1/2 cup cherries, pitted and diced
2 stalks celery, diced
2 ears fresh corn, kernels cut off the cob
2 tablespoons chives, finely chopped
1/4 cup fresh basil, torn
10-12 mint leaves, torn
8 oz white cheddar cheese, cubed

Dressing Ingredients:

1/4 cup olive oil
1 tablespoon red wine vinegar
1 lemon, juiced
1 small shallot, finely diced
1 teaspoon Dijon mustard
1 clove garlic
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper

Directions:

1. In a medium pot, bring the vegetable stock to a boil, add the quinoa, cover, and reduce the heat to a low simmer for 15 minutes, stirring occasionally. Quinoa is done when all the liquid has been absorbed and the quinoa is tender. Remove from heat, fluff with a fork and set aside.

2. Prepare the rest of the salad ingredients. Halve the tomatoes, dice the radishes, cucumbers, red onion, red bell pepper, avocado, peaches, cherries and celery. Cut corn kernels off of the cob. Finely chop the chives. Tear the basil and mint. Cube the cheese.

3. Combine all of the dressing ingredients in a wide-mouthed jar and whisk until emulsified.

4. In a large salad bowl, toss all of the salad ingredients in the dressing until evenly coated. Serve immediately.

New York Strip Steak with Bourbon Cream Sauce

Elevate steak night with a touch of indulgence! Savor perfectly grilled New York strip steaks topped with a rich, velvety, bourbon cream sauce. These steaks are a great way to celebrate Dad!


New York Strip Steak with Bourbon Cream Sauce
Serves 2

Steak Ingredients:

2 steaks of your choice, we used New York StripSteak

Rub Ingredients:

1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon brown sugar  

Bourbon Cream Sauce Ingredients:

2 tablespoons butter
1/4 cup minced shallots
1/2 cup bourbon
1 teaspoon whole peppercorns, coarsely crushed
1 cup beef broth
1 cup heavy whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

Directions:

1. Mix all of the steak rub ingredients together in a small bowl until well combined. Coat the steaks generously on all sides with the rub. Press and rub the seasoning into the steaks. Allow the steaks to come to room temperature for about 30 minutes before grilling.

2. Prepare the cream sauce. In a saucepan, melt the butter. Add the minced shallots and sauté until tender, about 5 minutes. Add the bourbon, and cook until it reduces completely. Then, add the crushed peppercorns and the beef broth. Boil until the liquid is reduced by half the volume. Add the heavy whipping cream and lower the heat. Simmer uncovered for about 10-15 minutes, stirring occasionally to allow the flavors to blend. Continue to simmer the sauce until it reduces to about 1 cup. Finish the sauce by stirring in the lemon juice, Dijon mustard, and Worcestershire sauce.

3. Grill the Steaks. Fire up the grill, bringing the heat to a high temperature. Make sure the grill is clean and well-oiled.

4. Once the grill is hot, place the steaks on the grill, and sear the first side for 3-4 minutes. Cover the grill during cooking and avoid the urge to check or move the steaks around. During this time, a seared crust will form; this will assist in keeping the juices inside the steaks.

5. After about 3-4 minutes, flip the steaks once, and sear on the other side for 3-4 minutes (depending on the thickness of the steaks). Take the temperature of the steaks, and determine the desired doneness. We prefer our steaks at about 130 F for a rare to medium-rare presentation.

6. If the steaks need to cook longer, turn the burners down to low, or move them to an indirect area of the grill until the steaks reach the desired doneness. Check the temperature every few minutes to avoid overcooking the steaks.

7. Once the steaks reach the desired temperature, remove them from the grill and let them rest for 5-7 minutes.

8. After the steaks rest, serve with the cream sauce and enjoy!

Easy Mango Coconut Ice Cream

Homemade ice cream is simply the best -- no preservatives and just a few, quality ingredients! Made fresh, your own ice cream is just that, fresh and delicious! This easy mango and coconut ice cream is smooth, creamy, and bursting with tropical flavors—perfect for a sweet, refreshing treat this summer!


Easy Mango Coconut Ice Cream
Makes about 1 quart

Ingredients:

1 can coconut cream (or only the thick parts of 2 cans of chilled coconut milk)
1-1/2 lbs frozen mango cubes
1/2 cup sugar
1 tablespoon lime juice
1/2 teaspoon vanilla extract

Directions:

1. Place the coconut cream and frozen mango, in a high speed blender. Add the sugar, lime juice, and vanilla extract to the blender, and blend until combined and smooth.

2. Use the blender tamper to move the mango chunks around for easier and complete blending.

3. Taste the mixture and adjust the sweetness if needed. Add a bit more sugar if the mangoes are not very sweet. The mixture should be slightly sweeter than desired since freezing will mute the sweetness.

4. Once the mixture is well blended, you may enjoy it as a “soft serve” texture right away.

5. Or, freeze to set into a scoopable treat. Transfer the ice cream into a lidded, freezer-safe container. Smooth the top and press a piece of plastic wrap against the surface to prevent ice crystals from forming. Freeze for at least 4 hours, or until firm.

6. Let the ice cream sit at room temperature for a few minutes before scooping for easier serving. Enjoy the rich, refreshing, tropical flavors of mango and coconut!