Grilled Corn Tacos with Zucchini Radish Pico

If I had to choose one type of food that I had to eat for the rest of my life, I'm pretty sure it would be Mexican food. You just can't go wrong with tortillas and the countless ways to fill or fry them. My girls and I spent a week with summer with my mom and my sister at her house in Oregon. While we were there, we tried some new delicious recipes . . . ones that wouldn't necessarily fly as "dinner" at my house since my husband doesn't prefer dinner dishes that don't have any beef, chicken, or fish in them. Now, I know this isn't necessarily an "authentic" Mexican dish, but I'd still classify it as Mexican-inspired dinner. And a quick and healthy one at that!

Pico Ingredients:

1 bunch red radishes

1 small zucchini

2 limes

salt and pepper

cumin

Filler Ingredients:

4 ears corn on the cob

2 Tbsp butter

1 Tbsp olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1/2 bunch cilantro (or more if you like)

1/2 cup queso cotija (crumbled)

1/4 tsp chipotle powder

12 small corn tortillas

Begin by preparing the pico. Slice the zucchini and radishes into small pieces. Salt, pepper, and cumin to taste. Add juice from one lime and mix. Set aside and let flavors soak.

For the filling: Grill 4 ears corn on the cob. When ears cool enough to handle, slice corn from the cob and set aside. Salute onion in butter and olive oil until translucent. Add garlic and let onions caramelize. Add corn on the cob and heat through. Remove from heat and add the juice of one lime, chipotle powder and cilantro. 

Heat tortillas in frying pan until they bubble. Keep in aluminum foil or tortilla warmer wrapped in a towel until ready to serve tacos. 

Fill each tortilla with a couple of small spoonfuls of the filling and pico. Top with crumbled cheese and more cilantro, if desired. Garnish with anything you like (i.e. sour cream, avocado, spicy salsa). Eat and repeat until satisfied. 

Grilled Salmon with Guacamole

Before grilling season is over and everyone is making soups to stay warm, I thought I'd keep my promise to my dear friend, Lisa, and post this recipe that my family and I loved. It was the perfect summer evening meal and was super quick to throw together.

Ingredients for Salmon Spice Rub:
2 lbs salmon, pre-portioned or cut into 4 pieces
1 Tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1/2 tsp chili powder
1 tsp black pepper

Ingredients for Guacamole:
2 avocados, mashed
1/2 small red onion, diced fine
2 limes, juiced
1/2 bunch finely chopped cilantro
salt, cumin, and pepper to taste (I usually add much more salt than cumin, and less pepper than cumin)

Mix the ingredients for the rub and rub the salmon fillets with olive oil and the seasoning mix.
Let the salmon rest for 30 minutes and take in the flavors from the rub.
In the meantime, combine the guacamole ingredients and mix well.
Heat the grill (I like to use my George Foreman for convenience and speed). Grill salmon to desired doneness (4-5 minutes).

Top with guacamole and serve with grilled corn and watermelon.