goes really well with Halibut Tacos. So when we sent Daddy to the Brewery and the Beast last Sunday, we decided it was good day for a girls’ taco BBQ on the beach. But first things first: a quick trip to Granville Island to grab some Halibut.
It’s nearly impossible to leave Granville Island with just one item. Thankfully, English peas are back and J loves them almost as much as she loves donuts. They are such a perfect little healthy snack and they get extra points because they’re green. * not pictured, the Lee’s donut holes that we ate as an appetizer.
When we got home, my sous chef helped put this easy salsa together. She’s the chief mixer around here. She also knows to cover her eyes when I start squeezing the limes – I think she figured that one out pretty quickly.
Strawberry Mango Salsa
2 ripe mango (cubed)
1/2 red onion (finely diced)
3/4 cup strawberries (cubed)
1/2 seeded jalapeño – or more if you like (minced)
2 avocado (cubed)
1 lime (quartered)
1/3 cup cilantro (chopped)
Salt and pepper to taste
Combine all ingredients, squeeze lime, and gently toss. Serve soon, this is best when it’s fresh.
*If I have triple sec on hand I sometimes add a tsp into the mix
Fresh grilled fish and fresh salsa make for a pretty tasty taco. But if you really want to step it up, a fresh corn tortilla is the way to go. Luckily for us, Auntie CJ was trying her hand in the kitchen the other day… and the verdict is in…delicious! Add some feta cheese and lemon-garlic aioli – that’s my kind of taco. So glad summer is here, can’t wait for more beach blanket meals. Now please, rain, rain, go away!