Summer and garden - two words that just go together. My garden is looking better and better every day. I am diligently watering so my plants will continue to thrive in spite of the lack of rain in Atlanta. I snapped a few pictures of my garden so that you can see what yummy things I have planted.
Carrots and Cucumbers and Peppers and Tomatoes and Beans and Watermelon - oh my!
Every time I 'm out working in the garden and I see these vegetables growing, I get hungry for fresh produce. Most of my vegetables aren't quite ready for harvest yet so I have to make do with grocery store produce for a little while longer.
To satisfy my need for fresh summer vegetables, I put together some summer garden fish tacos a couple of weeks ago - a recipe that I loosely based on a recipe that I found in a taste of home magazine.
Summer Garden Fish Tacos
1 ear of corn
1 poblano pepper
4 orange roughy filets
salt and pepper
1 yellow squash
1 plum tomato
1/4 cup chopped red onion
1 Tablespoon cilantro
1 teaspoon grated lime zest
8 taco shells or flour tortillas
1/2 ripe avocado
Sprinkle fish with salt and pepper and wrap tightly in foil. Place on the grill to cook through. (Or bake in the oven.)
Cut squash and poblano in half. Roast on grill until charred. (I didn't add any oil to my vegetables but you could if you like.)
It took about 15 minutes for my vegetable to cook.
From the blog post, it really looks like these took a lot of work but they came together really quickly. Everything cooked really quickly and if you have a big enough grill, you can cook it all at one time.
I just love these tacos. The tomato/corn salsa and roasted vegetables are just perfect summer flavors. Have I mentioned lately how much I love summer?
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