Fresh Taste of Summer


Lime Tilapia Fish Tacos with Fresh Peach / Mango Salsa and Crispy Lettuce

Side Dish of Southwestern Bean, Corn, and Quinoa Salad

Fish (I would do this as Step 2)


  1. Preheat oven to 350 degrees Farenheit.
  2. Lay tilapia filets on a baking sheet.  Season with salt, lime slices, and a pat of butter on each filet.  Bake for 8 to 10 minutes.
  3. Take fish out and switch your oven to broil.  Cover the filets with seasoned Panko bread crumbs.  Place on top rack and watch carefully (it will brown quickly!).
  4. Serve these in warmed flour tortillas.  Simple sliced iceberg lettuce adds a great crunch.  Cover it all with the salsa…

Salsa (Work on this while your fish bakes.)


  1. Dice ripe mangoes, peaches, red bell pepper, and red onion.
  2. Season with smoked sea salt, olive oil, and rice wine vinegar.

SW Quinoa Salad (I would work on this first.  You can even make this a day ahead.)


  1. Prepare plain quinoa as per directions (15 minutes at low boil with 2:1 ratio of liquid to grains).  Let cool.
  2. Grill 2 to 3 ears of corn on the cob.  Cut the kernels off into a large bowl.
  3. Dice a red or orange bell pepper and add to the bowl.
  4. Dice a small amount of red onion and add to the bowl.
  5. Add a can of rinsed and drained black beans.
  6. Add some sliced black or kalamata olives.
  7. Season with salt, olive oil, and fresh lime juice.
  8. Mix in some feta cheese or queso fresco just before serving.

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