Jerk fish tacos, anyone?

Image source: KillingThyme.net      

Ah, fish tacos – the stuff that gastronomic dreams are made of.  They are easy to make and make a quick, healthful weeknight dish or part of a weekend dinner spread.  It’s up to one’s imagination to change up the toppings to keep them exciting.

There’s a great deal of jerk fish tacos available online, and they have so many salsa and colorful toppings to choose from.  KillingThyme.net has the Grilled Jerk Fish Tacos with Tangy Peach Salsa, which is adorned with yummy watermelon radishes, microgreens, red cabbage, and avocado.  One simply has to make the jerk seasoning, mixing all of the ingredients in a bowl and then set it aside.

Image source: NancysCravings.com 

Next, prepare the fish by removing any skin from the fillets.  Place the fish in a bowl or plastic bag, and then add vegetable oil and the jerk seasoning.  Carefully toss to evenly coat the fish.  Afterwards, cover or seal the fish and set aside in the fridge for up to 30 minutes.

In the meantime, prep the salsa and condiments.  In a bowl, stir the diced peaches, tomatoes, and onions, and then add the lime juice and lime zest for stirring.  Add salt and pepper to taste, and then set aside.  Grill the fish and assemble everything like a pro: smear the tortillas with Greek yogurt or sour cream, and place the fish over the smear to help keep it in place.  Top with the salsa and other condiments of choice.

CallMePC.com opts for Caribbean Jamaican Jerk Fish Tacos with Lime Crema, and even recommends trying one’s tacos with tangy slaw, apple slaw, black bean salsa, a lettuce mix, or a fruit salsa like strawberry salsa.  Urban Accents features its Sweet and Spicy Jamaican Jerk Fish Tacos, which simply uses its own sauce product. 

Eva Lovia is a social media influencer, TV and online streaming personality, and lifestyle blogger. She shares her love for food and cooking on her blog page and Twitch channel "MadeWithLovia." Read more on this page.

What’s Up With Gazpacho? Here’s a Quick Recipe

Image source: MadewithLovia.com    

Gazpacho is far more commonly enjoyed than its exotic name somewhat implies. It’s a cold soup made of raw, blended veggies, and it’s a staple in Spanish cuisine originating in the southern region of Andalusia. While it’s widely eaten in countries like Spain and Portugal, especially during hot summers, it’s also eaten in the United States as refreshing comfort food.

Gazpacho recipes traditionally involve stale bread, tomato, cucumber, bell pepper, onion, garlic, olive oil, wine vinegar, water, and salt. The vegetables are pounded in a mortar with a pestle, but today its smooth consistency is achieved using blenders and food processors. Gazpacho may also be served with garnishes such as hard boiled eggs and chopped almonds.

Now it’s the summer time and one can do away with traditional gazpacho and try a new twist to the classic. It’s called watermelon gazpacho, and the recipe calls for seedless watermelon, heirloom tomatoes, skinned cucumber, red onion, and Yuzu juice. Add all ingredients to a blender with 2-3 cubes of ice and blend on medium. Slowly drizzle in some quality extra virgin olive oil, add about ¼ c, salt to taste, and pop in the fridge for 30 minutes.

Image source: Pixabay.com  

Now it’s shrimp time, a great way to complement the gazpacho. Mix Yuzu Koshu, minced garlic, onion, apple cider vinegar, and EVOO. Toss peeled and cleaned shrimp, and let marinate in the fridge for around an hour. Plate, serve with fennel greens, and add a drizzle of EVOO. Add some flaky sea salt while at it. Enjoy!

Eva Lovia shares her love for food and cooking through her blog page MadeWithLovia.com, and her Twitch page MadeWithLovia. While her pages mostly focus on food, Eva is working on more lifestyle and travel entries. Read more recipes on this blog.