Summertime Taco Night

Summertime Taco Night

Summertime Taco Night

Grilled Fish Tacos with

Peach Salsa

For the salsa:
1 can (15.25 oz.) GOYA Peach Halves,
drained, rinsed and chopped
(about 1 cup)
½ red bell pepper, finely chopped
(about ½ cup)
¼ red onion, finely chopped (about ¼ cup)
1 GOYA Whole Jalapeño Pepper,
rinsed, seeded and finely chopped
(about 1 tbsp.)
1 tbsp. finely chopped fresh cilantro
2 tsp. GOYA Lemon Juice
For the fish:
4 tilapia fillets (about 1 lb.)
1 tbsp. chili powder
¼ tsp. GOYA Adobo Light All-Purpose Seasoning
with Pepper
1 packet Sazón GOYA Natural and Complete
8 6" GOYA Flour Tortillas, warmed
For the salsa:
1 In medium bowl, stir together chopped peaches,
bell pepper, onions, jalapeños, cilantro and lemon
juice; cover and refrigerate until ready to use.
For the fish:
2 Heat grill or grill pan over medium-high heat. Using
paper towels, pat fish dry; transfer to plate. In small
bowl, stir together chili powder, Adobo Light and
Sazón Natural and Complete. Rub fish with spice
mixture to coat completely.
3 Place fish on hot, greased grill grates. Cook, flipping
once, until fish is opaque and flakes easily with fork,
about 8 minutes. Thinly slice fish.
4 To serve, fill each tortilla with ½ fish fillet and about 1/3 cup salsa.

Summer Corn Salad

1 bag frozen GOYA Corn on the Cob (4 ears),
or 4 fresh cobs of corn, husked
1 tsp. GOYA Extra Virgin Olive Oil
¼ tsp. GOYA Adobo Light All-Purpose Seasoning
with Pepper
3 scallions, finely chopped (about ½ cup)
½ red bell pepper, finely chopped (about ½ cup)
1 tbsp. finely chopped fresh cilantro
2 tsp. GOYA Lemon Juice
2 tsp. GOYA Sazonador Total
1 Heat grill to medium-high heat. Place each cob of corn on aluminum foil square.
Drizzle with olive oil and sprinkle with Adobo Light. Wrap foil around cob to enclose.
Grill, turning occasionally, until corn is tender and charred in spots, about 10 minutes;
set aside until cool enough to handle.
2 Remove and discard foil. Stand cob upright on work surface. Using knife, cut corn
kernels off cob; transfer to medium bowl. Stir in scallions, red bell pepper, cilantro,
lemon juice and Sazonador Total until combined. Serve warm or at room temperature

Mango Banana

Shake

1 pkg. (14 oz.) frozen GOYA Mango
Fruit Pulp, broken into medium pieces
1 cup fat-free milk
1 cup non-fat, plain yogurt
½ medium, ripe banana
1/3 cup GOYA Agave
1 teaspoon coconut extract
1 In bowl of blender, add frozen fruit pulp pieces, milk, yogurt, banana, agave and
coconut extract.
2 Blend until mixture is smooth and frothy, about 2 minutes. Serve immediately.