Ingredients

For the salsa (makes 2 1/2 cups salsa):

• 1 cup finely diced strawberries
• 1 cup finely diced pineapple
• 1/2 cup finely diced red onion
• 1 clove minced garlic
• 1 cup roughly chopped cilantro, loosely packed
• 1 small red chili, diced (optional)
• 1 lime, juiced (about 1 1/2 tablespoons juice)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sugar (optional if the salsa is tart)

For the tacos:

• 1 pound firm-fleshed fish (like sea bass, swordfish, halibut, mahi mahi or salmon)
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• Heavy pinch of cayenne (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• Grapeseed or other high heat oil for grill
• 12 small (4- to 6-inch) corn tortillas

To serve:

• Shredded red cabbage
• Sliced radishes
• Avocado
• Sour Cream
• Lime wedges
• Cilantro

1 Make the salsa: In a bowl, mix together all salsa ingredients, except for the sugar, and refrigerate for at least 30 minutes or up to 2 days.
Taste and add sugar or additional seasonings to taste when ready to serve.
2 Heat the grill. If you have a gas grill, make sure to preheat it for at least 10 minutes with the lid closed. If you have a charcoal grill, push the coals to one side to make high heat and lower heat zones for cooking.
3 Prepare the fish: Remove fish from the refrigerator and pat dry with paper towels.
In a small bowl or jar, mix spices until completely combined. Brush the fish with a little oil, then sprinkle all over with seasoning.
Rest the fish at room temperature while the grill heats up.
4 Oil the grill: When your grill is hot, wipe the grates with oil. You can either use a grill brush or a small wad of paper towels dipped in the oil. Wipe the grates 5 to 10 times until they look black and glossy.
5 Grill the fish: Place your fish, skin side down, on the grill. If using a charcoal grill, place over indirect heat. On a gas grill, turn the heat down to medium (about 350F) and close the lid.
Grill 2 minutes, then check the fish by lifting one corner of the fish to see if it will come up without sticking. The skin should be crisp and brown.
If it lifts easily, flip the fish and cook for another 3 to 5 minutes with the lid closed. If the fish doesn’t lift easily, continue cooking and checking every 30 seconds.
Grill until the fish is cooked through and flakes easily with an internal temperature of 145F.
Transfer the fish to a plate to rest.
6 Grill the tortillas: Turn heat to high and brush grates with oil again (or cook over direct heat on a charcoal grill). Cook tortillas for 30 seconds on each side to warm and soften.
7 Serve: Cut the fish into several pieces. Serve on tortillas, topped with salsa and other toppings.






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Ingredients

For the veggie burgers:

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 medium carrot, grated, about 1 cup loosely packed
• 1 clove garlic
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup breadcrumbs

For the Green Goddess Sauce:

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 ripe avocado
• 1/2 cup fresh parsley
• 1/4 cup tarragon
• 3 tablespoons minced chives
• 2 tablespoons lemon juice
• Salt and pepper

To serve:

• 6 burger buns
• Green lettuce
• Sliced red onion
• 6 slices Monterey Jack (or any good melting) cheese (optional)

1 Make and chill the patty mixture: In a food processor, add the chickpeas, grated carrot, garlic, and spices. Pulse the mixture a few times until combined into a rough paste. Add the egg and breadcrumbs, and pulse a few more times until mixture is evenly mixed.
Transfer the mixture to a bowl, cover, and chill for at least an hour or up to 24 hours. Chilling helps the mixture hold together a little better when forming the patties and when grilling.
Patties can also be shaped and grilled immediately, but will be fairly delicate. We recommend using a grill pan to grill the patties.
2 Shape the patties: Divide burger mixture into six even patties, and transfer to a plate or sheet pan to make it easy to carry to the grill. If you're not grilling right away, loosely cover the patties and store in the refrigerator until you're ready to grill.
3 Make the Green Goddess Sauce: Combine all ingredients for the sauce in a food processor with the blade attachment. Process until the sauce is smooth, has a uniform color, and an even consistency. It should be thick enough to hold its shape on a spoon. Taste the sauce and season to your liking with salt and pepper.
This sauce can also be made a few days ahead and kept refrigerated.
4 Prep all other burger ingredients: Make sure your burger buns, lettuce, sliced onion, and cheese are all prepped and arranged near the grill.
5 Preheat the grill: Preheat a gas or charcoal grill to direct medium-high heat. Prep all other burger ingredients (lettuce, red onion, cheese).
6 Grill the burgers: When you’re ready to cook burgers, lightly oil the grill grates or a grill pan with canola oil.
Grill burgers for 4 to 5 minutes per side, or until a crust forms on the outside. If you’re using cheese, add sliced cheese in the last minute of grilling.
7 Serve: Serve the burgers immediately with fresh lettuce, red onion, and slathered with the Green Goddess sauce.
Cooked burgers will keep well in the fridge for 4 to 5 days and uncooked burgers should be cooked within a day or two or frozen for later and then thawed before grilling.







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Preparation

1. Make the toasted coconut syrup:
   1. Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
   2. Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
   3. Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
2. Make the drink:
   1. Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
3. Do Ahead
   1. Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.

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