Tacos for Dados

BY ROBIN FANNON

For Father’s Day last year we went all out for landlubbers, specifically, steak. This year we went in the opposite direction and went all out for seafood aficionados with fish! Hopefully after a day out on the water fishing, dad will come home with some treasures (no pressure here!). Not to worry if nothing is caught – these recipes work just as well with store-bought fish. Very good results can be obtained with the flash frozen varieties that are readily available in your local grocery store.

This is a very basic approach, but feel free to explore and experiment with a rub or spice mixture. You might just find a new favorite for dad that will become a family tradition!

Fish tacos can make just about any dad emerge from his man cave, at least long enough to fill up his hungry belly!

Happy Father’s Day to all you wonderful dads out there!

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Basic Fish Tacos

If you are using a firm fish then by all means use the outdoor grill. Fish filets cook very rapidly and fall apart easily so pan frying on the cooktop works very well.

Cantaloupe, Cucumber and Fresh Mint Salad

This is a refreshing, healthy and hydrating salad that is perfect for warm weather. The combination of flavors is surprising and delicious

INGREDIENTS » fresh cantaloupe (or your favorite melon) » mini cucumbers (peeled if you prefer) » fresh mint, roughly chopped » salt and pepper » extra virgin olive oil » apple cider vinegar

INSTRUCTIONS • Slice the melon and cucumber and arrange on a platter. • Sprinkle with chopped mint. • Drizzle with olive oil and apple cider vinegar.

INGREDIENTS » 3 tbsp. extra-virgin olive oil » Juice of 1 lime » 2 tsp. chili powder » 1 tsp. paprika » 1/2 tsp. ground cumin » 1/2 tsp. cayenne pepper » 1 1/2 lb. mahi-mahi or grouper (or other flaky white fish) » 1/2 tbsp. vegetable oil » Kosher salt » freshly ground black pepper » 8 corn and/or flour tortillas » 1 avocado, diced » lime wedges, for serving » sour cream, for serving

INSTRUCTIONS • In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. • Add fish filets, tossing until evenly coated and marinate 15 minutes. • In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove filets from marinade and season both sides with salt and pepper. Add fish flesh-side down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork. • Assemble tacos: Serve fish over grilled tortillas and top with slaw, avocado or a combination of your favorite toppings.

Squeeze lime juice on top and garnish with sour cream.

Mexican Corn Salad

There are many variations of this delicious side dish. You can add black beans if you like. Canned or frozen corn can be used if fresh corn is not available.

INGREDIENTS » 1 Tbsp. Olive Oil » 5 ears fresh corn, shucked and kernels removed » 1 clove garlic (pressed or grated on microplane) » ¼ tsp. Kosher Salt » ¼ tsp. pepper » 1 red bell pepper, diced » ½ cup (packed) cilantro, chopped » ¼ cup red onion, diced » 1 jalapeño seeded, diced

DRESSING » 2 Tbsp. mayonnaise » 2 Tbsp. sour cream (or plain Greek yogurt) » 1 Tbsp. lime juice (or more to taste) » 1 clove garlic (pressed or grated on microplane) » ¼ tsp. chili powder » ¼ tsp. cumin » ¼ tsp. smoked paprika » ¼ tsp. Kosher salt » ¼ tsp. pepper » ½ cup Cotija cheese, (or feta) crumbled Classic Cole Slaw

GARNISH (OPTIONAL) » 2 green onions, chopped » cilantro » avocado » Cotija or feta cheese

INSTRUCTIONS • Grill your corn, then cut the kernels from the cobs. If you are not able to grill it, heat a large skillet and add the olive oil. Then add the corn, ¼ tsp. salt and ¼ tsp. pepper, and 1 garlic clove (pressed). Cook the corn kernels until you get a little bit of browning on them. Add corn to a large bowl. • Chop all of the veggies and cilantro. Then press/grate the garlic. Add to the bowl. • Mix the dressing ingredients together. Stir the dressing into the salad until well combined.

Serve with your choice of garnishes. This is a basic recipe that can be adapted to suit your family’s tastes. There are many delicious pre-mixed blends on the market if you want to save some steps.

INGREDIENTS » 4 cups thinly sliced cabbage (green or purple, or a mix) » 1 carrot, grated on the large holes of a box grater » 2 green onions, thinly sliced on the diagonal » 4 tbsp. mayonnaise » 1 tsp. yellow mustard » 2 tsp. cider vinegar or wine vinegar » 1/8 tsp. freshly ground black pepper, or more to taste » Kosher salt, to taste

INSTRUCTIONS • Place the cabbage, carrot, and onions in a large bowl. Add the dressing ingredients and gently mix so that all of the shredded cabbage is coated with the dressing.