Summer Eats and Treats 3

Street Tacos

Fish Taco

Crusted tilapia
Shredded cabbage
Fresh cilantro
Pickled onions
Cojita cheese
Corn tortillas
Avocado sour cream dressing

Chicken Tacos

Grilled chicken, sliced
White onion, diced
Fresh cilantro
Fresh avocado, diced
Pineapple, diced
Cojita cheese, crumbled
Jalapenos, seeded and thinly sliced
Corn tortillas

Instructions: Thinly slice meat, and layer remaining ingredients on corn tortilla. Drizzle with avocado sour cream dressing and serve.

Avocado Sour Cream Sauce

1/2 cup sour cream
1 avocado
1 lime, juiced
1 jalapeno, without seeds for less spice
Sea salt to taste
Pepper to taste

Instructions: Combine all ingredients and blend in blender until creamy. Drizzle on street tacos.

Jicama Salad

Jicama, peeled and cubed
Avocado, cubed
Fresh cilantro

Dressing ingredients
1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon maple syrup
Sea salt, to taste
Pepper, to taste

Instructions: Combine jicama, avocado and cilantro in a bowl and set aside. In a separate bowl, whisk together dressing ingredients. Add dressing to jicama mixture and serve.

Homemade Fresh Strawberry Ice Cream

1 1/2 cup strawberries, sliced
1/2 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 tablespoons honey
1/2 cup half-and-half
1 cup heavy whipping cream

1. In a bowl, mix strawberries, sugar, honey and lemon juice and let sit for 15-20 minutes.
2. After 20 minutes, mash strawberry mixture with a potato masher or fork till the large chunks are broken up. For ice cream without chunks, puree the strawberry mixture in a blender.
3. Next, add heavy whipping cream, half-and-half and vanilla extract to the mixture. Pour into your ice cream maker and let churn for 15-20 minutes.
4. Eat soft right away or place in freezer safe container for 3-4 hours to set. Enjoy!

Recipe from

Margarita Ice Cream

5 or 6 limes
1 cup sugar
2 cups heavy whipping cream
2 tablespoons orange juice concentrate
2 tablespoons triple sec
1 tablespoon tequila
1/2 teaspoon fine salt

1. Finely grate zest from two limes. Half and juice all the limes, and measure out 1/2 cup juice. Save any additional juice for serving.
2. Whisk sugar into lime juice. Next, whisk in remaining ingredients.
3. Pour mixture into ice cream maker and churn for 20 minutes or until thick. Pack into a plastic container, cover and freeze firm one or more hours.
4. Scoop into small bowls or a margarita glass rimmed with reserved juice and salt. Cheers!

Recipe by Leah Eskin