The spring season signifies new life and this year, as the flowers emerge, so do we. As restrictions are being eased, it seems that life is beginning to return to normal. There are so many lessons and rituals we’ve all embraced over the past year that I hope will stay with us as we look toward the future. I sincerely hope that your time at home has allowed you to grow as a home cook and given you the opportunity to learn and develop your culinary skills. And I certainly hope that I’ve helped you see that not all meals need to be intimidating! Even the most complicated recipes can be simplified by accepting a little help from the grocery store.
As temperatures rise and days grow longer, my family and I are finding every reason to get outside and enjoy the weather before the pollen falls. These fish tacos are a perfect excuse to get out to the grill! My recipe here calls for tuna steaks, but we also like to use cod for these. I have had fantastic luck finding fresh tuna and cod at the new Wegman’s here in Chapel Hill.
In each “Make it Snappy” column, I invite you to take advantage of a short cut to help you have dinner on the table in under 45 minutes. This week’s shortcut is pre-shredded rainbow slaw mix, a blend of broccoli, cauliflower, carrots and red cabbage, that I also find at Wegman’s. You can, of course, use any type of cabbage or slaw mix you’d like, I just love this rainbow blend for the vibrant colors! As always with my recipes, feel free to substitute whatever type of tortillas and garnishes your family enjoys. My recipe is simply a suggestion to get you inspired!
Find the complete recipe here: Make it Snappy: Grilled Tuna Tacos
