Spring is here and I am loving adding fruit to put a little twist on regular dinner dishes.  I have more to try and post but here are two of my favorites so far.

Fish Tacos with Strawberry Salsa

Cooking spray
1 pound white fish fillets (tilapia, halibut, cod)
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
8 small (6-inch) corn tortillas
2 pints strawberries, hulled and chopped
1 small green jalapeño chile, seeded and chopped
3 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 cups chopped napa cabbage or shredded lettuce


Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.

I am not a fan of jalapeno peppers so I substituted green peppers, or just omit the peppers all together.

Recipe from epicurious

Grilled Chicken and Peach Salad

1 pound boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
1 pound peaches (3 or 4 small), halved and pitted
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
8 cups baby arugula (10-ounce package)


Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates. 

 I love the vinegar taste on arugula so I put vinegar on the table to add a few splashes if anyone wants them!

This recipe is from SELF magazine August 2011