More summer treats

These fish tacos are actually good any time of year but when the tomatoes are good in the summer, they are even better.

Fish Tacos

  • Soft taco shells (1 or 2 per person)
  • Tilapia filets (1 per person)
  • Lime juice
  • Olive oil
  • Avocado, chopped
  • 1/2 cup sour cream
  • Small can of black beans, rinsed and drained
  • Fresh tomato, chopped
  • Salsa
  • Napa cabbage, chopped

Marinate tilapia filets in 1 TB lime juice and 1/2 tsp olive oil per filet.  I used the grill pan and cooked the fish about 3 minutes a side.  Distribute fish between taco shells and top with black beans, avocado, Napa cabbage and tomato to taste.  Roll taco shells and top with salsa and sour cream.  (For a little heat, stir some powdered chipotle pepper into the sour cream.)

I made a batch of gazpacho last night.  We’ll have it with our sandwiches tomorrow and our crab rolls on Thursday.  Gazpacho is like liquid salad – it is so healthy and good for you and this recipe is really delicious.  It doesn’t take long to make so grab your knife and your blender!


  • 4 Cups Tomato Juice (If you want spicier soup, use V8)
  • 1/2 cup finely minced yellow onion
  • 1 clove garlic, minced
  • 1 yellow or red pepper, minced
  • 1 cucumber, peeled, seeded and minced
  • 2 scallions minced
  • juice of 1/2 lemon
  • juice of 1 lime
  • 2 TB sherry vinegar
  • 1 tsp tarragon
  • 1 tsp basil
  • 1/4 tsp cumin
  • 1/4 cup fresh parsley, minced
  • 3 TB olive oil
  • 2 cups fresh tomatoes, cored and diced
  • salt and pepper to taste

Combine all ingredients.  Puree some or all as desired (I like to keep about 1/2 of the tomato, cucumber and pepper in little chunks so there is some texture in the soup.)  Chill and serve.  If you want to serve as an entree, top each serving with shrimp that you have steamed, peeled and chilled.  You can also add some chopped avocado or sour cream if you like.