Summer is up ON us!

Yep, summer is certainly here. We're experiencing it first hand down south. We could bake biscuits on the driveway. Must be a good time to go ahead and fire up that grill. Some of our favorite grilling treats are fish tacos. In honor of our friends at Bud and Alley's taco bar in Seaside, Florida. Here goes:

Fish and Shrimp Tacos with Spicy Slaw and Black Bean and Grilled Corn Salsa

For the Tacos:

1 lb tilapia filets
1 lb peeled and and deveined shrimp
2 teaspoons Jubilee seasoning (divided)... www.buttrub.com if you don't know Jubilee
2 teaspoons fajita seasoning (divided)
1 teaspoon chipolte powder (divided)
juice of two limes
olive oil
white corn tortillas

sprinkle tilapia filets with 1 teaspoon Jubilee, 1 teaspoon fajita seasoning, and 1/2 teaspoon chipolte powder. drizzle with the juice of one lime and marinate in fridge for no longer than 30 minutes. repeat same procedure with shrimp with other half of seasonings and remaining lime. again marinate in fridge no longer than 30 minutes.

In the meantime, fire up that grill at medium high heat. Make the slaw and black bean salsa.


For the slaw:

1 package shredded cole slaw mix
juice of one lime
1/2 cup sour cream
2 tablespoons mayo
2 tablespoons white wine vinegar
2 teaspoons fajita seasoning
1/2 teaspoon chipolte powder
1 teaspoon garlic powder
1 teaspoon hot sauce or to taste

mix all ingredients except slaw mix together in large bowl, whisk until well combined. Add slaw mix and toss to coat. Cover and place in fridge.

Black Bean and Grilled Corn Salsa:

2 ears corn, shucked (coat in mixture of butter, salt, pepper, and garlic powder)
1 can black beans
2 small tomatoes, diced
1/4 purple onion, diced
cilantro, chopped, to taste
2 tablespoon red wine vinegar
1 tsp salt
1 tsp garlic powder
salt to taste

prepare corn as directed and place directly on grill (medium high heat). turn occasionally and remove after approximately 15-20 minutes. Some kernels will be dark. Don't freak out. That's the point. Set aside and let cool.

Drain black beans and rinse with water. Add remaining ingredients in a large bowl and toss. Cut corn from the cob and add to black bean mixture. Cover and store in fridge.

and we're back to the tacos:

drizzle olive oil over tilapia filets and shrimp. Set tilapia aside and arrange shrimp on skewers. Place tilapia and shrimp on grill grates. Grill tilapia and shrimp 2-3 minutes on each side or until tilapia is flaky and shrimp are pink. Careful with the tilapia, it's fragile. If it starts to fall apart, no worries. You're putting it inside a taco anyway.

Spray corn tortillas with cooking spray and place directly on grill. Grill 30 seconds on each side.

To assemble tacos, fill with your choice of combos: tilapia with black bean and corn salsa, shrimp with slaw, or vice versa. Or just put everything in one. It's a free country.

Enjoy with a Landshark and a lime or other cold beverage or your choice.

Bon Appetit, ya'll!