This is great with fish, but you could also use shrimp or chicken. PrintPesto Fish Tacos Cook Time: 15 minutes Yield: Serves 4 Ingredients1 lb firm white fish Fresh lime juice 2-3 TBSP extra virgin olive oil 1/2 cup (or more) cilantro pesto Granulated garlic powder Smoked paprika Tony Chachere seasoning Corn tortillasInstructionsDrizzle fish with…
Category: Recipes
Directory of our recipes
Squash and Goat Cheese Salad
I harvested our first Italian squash this week. We’re hoping we get some amount of production this year. The garden seems to be in slow motion. We’ve picked a few cucumbers, some cherry tomatoes, a few Italian green beans, and one squash. This is a delicious summer side, or I used it as a topping…
Summer Tomato Potato Salad
For a morning treat, scramble some eggs, put them in a tortilla, top them with Sunshine’s Mexican flavored goat cheese (and bacon, if you like). Serve the Tomato Potato Salad on the side. For information about the goat cheese, click here. If you don’t want to prepare the cactus pads yourself, buy a bag of…
Nopales and Potato Frittata
It’s great to finally start doing meals with our homegrown potatoes and tomatoes. And luckily, I still have cactus I picked and prepared this year. In a previous post, I included instructions on how to prepare cactus, click here, for that info. If you buy a bag of cut up cactus in the vegetable section…
Pork and Green Chile Enchiladas
We’re still working on the leftover pork from the pig roast, and we were fortunate enough to have our friend, Tommy, make the most scrumptious enchiladas. If you’re going to put these together, I can give you the general steps. Mix cut up pork with green chiles, some green sauce, sour cream, cumin, oregano, garlic…