Summer Fruit Salsas

 Watermelon Salsa

Serves 6-8
 

6 Cups Seedless Watermelon, Small Dice

½ Bunch Cilantro, Chopped

2 Sprigs Fresh Mint, Chopped (optional)

1/3 C Red Onion, Small Dice

3 Limes, Juiced & Zested

½  Jalapeno, Minced

Corn Tortilla Chips

Mix all ingredients together.  Let it sit for at least 30 minutes to marinate before serving.  Serve with corn tortilla chips.

 

 

Pineapple Salsa

Serves 6-8

1 Pineapple, Small Dice

¼ C Onion, Small Dice
½ Bunch Cilantro, Chopped
2 Sprigs Fresh Mint, Chopped
½ Jalapeno, Seeded & Minced
2 Limes, Juiced & Zested
Salt to Taste
 

Mix all ingredients together.  Let it marinate at least an hour before serving.

 
*Is great with tortilla chips, or topped on chicken or fish.

 

 

 

Fish Tacos with Pineapple Salsa & Avocado Yogurt

Makes 6 Tacos

For the Fish:

4 Tilapia Fillets (or 1 lb cod, tuna, halibut, swordfish)
¼ t Cumin
¼ t Cayenne Pepper
1 T Chili Powder
2 T Smoked Paprika
1t Sea Salt
1T Oil

For the Avocado Yogurt:

1 Ripe Avocado

1 C Plain Greek Yogurt
1 t Lemon or Lime Juice
Pinch of Salt
 
6 Corn Tortillas
1 ½ C Pineapple Salsa
 

Mix the spices for the tilapia in a bowl and use all of it to season the fish.  Heat up a sauté pan with the oil. Sauté the fish, flipping it once during the process.

 

To make the avocado yogurt, slice the avocado and mash it up in a bowl.  Add the remaining ingredients until smooth.

Quickly heat the tortillas in a sauté pan or over a low flame to make them more pliable.

 

To assemble, put the tortillas down flat on a plate. The tilapia should flake well, so tear it apart and divide the pieces amongst the tacos.  Spoon out the yogurt onto the fish.  Top it off with the salsa and serve.