Tilapia Tacos

Now that summer is in full swing, those strawberries are begging for new uses.  They are plentiful (at least in the midwest), affordable and beautiful.  Here is an unusual way to take advantage of their availability – enjoy!

Summer Tilapia Tacos with Strawberries, Serranos, and Bok Choy

INGREDIENTS

Cooking spray (preferably olive oil flavored)
1 pound tilapia, boneless and skinless 
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
12 small (6-inch) corn tortillas
2 pints fresh strawberries, hulled and chopped
2 serrano chile peppers, seeded and chopped
3 tablespoons chopped fresh chives
Juice from 1 lemon
2 cups chopped bok choy

Preheat oven to 450°F. Coat a glass baking sheet with cooking spray. Place fish on baking sheet, coat with cooking spray; season with cumin, salt and pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish, tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. Saute bok choy until tender.  In a bowl, combine strawberries, serranos, chives, (cilantro to taste if desired), and lemon juice. Flake fish into pieces; unwrap tortillas. Divide fish, strawberry salsa and bok choy evenly among tortillas. Fold and serve.  Serves 4 people.

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Too Hot To Cook

FRESH FRUIT CROSTINI – awesome poolside food!

Ingredients:

2 large baguette loaves

1 large cantaloupe

1 large honeydew melon

1 pint strawberries

Butter, Garlic, and Italian Seasoning

Fresh choice of berries (optional)

Goat Cheese (optional)

OK this does a take a  few minutes with the oven on, but 20 minutes later the oven comes off and never comes into play again.

Take standard baguette loaves and slice into 1/4″ slices, brush with garlic butter and italian seasoning and toast in oven for 10 minutes per batch (if you are careful you can get this done in one batch).  Crostini should be lightly browned and allowed to cool completely on racks.

Peel, trim, and seed, and hull, and prepare all fruit.  Cut into thin slices (you will need one slice of each for each crostini).  Sprinkle with a little sugar or splenda if so desired.

Alternate thin slices of fruit so the cantaloupe is on the bottom, the honeydew in the middle, and the thinly sliced strawberry on top – shingling the fruit makes it more attractive.  Garnish plate with fresh berries, or simply sprinkle a few blueberries on top of each crostini.

I top each crostini with a small slice of goat cheese, but that is completely up to you – I think it adds a bit of unusual freshness, and this is ridiculously easy to make without having to go outside!