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Grilled Fish Tacos topped with a sweet and tangy Strawberry Pineapple Salsa! This is the perfect summer meal: light, fresh, and fast. Great for a party.
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Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston You can find similar ones served all over South Texas, often served with rice and refried beans I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper
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Grilled shrimp marinated in chipotle powder, lime juice, and cumin is stuffed into tacos topped with a corn, avocado, and tomato salsa.
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Thinly sliced eggplant is lightly fried, then stuffed with a spinach and cheese mixture and baked with pasta sauce and mozzarella cheese.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.