All-American Grill Out
Instead of defaulting to classic barbecue this Independence Day, consider a few new flavors fresh off the grill. Light and flavorful grilled chicken tacos are the perfect handheld meal—and with a patriotic red, white, and blue fruit salsa on top and a mug of watermelon lemonade on the side, you’ll be set to celebrate in delicious style.
Grilled California Chicken Tacos
2 garlic cloves, finely chopped 1 pound skinless, boneless
chicken thighs 1 teaspoon ground cumin 1 teaspoon paprika 1⁄4 teaspoon cayenne pepper 1 tablespoon vegetable oil 1 teaspoon kosher salt 1⁄2 teaspoon freshly ground black
pepper 8 corn tortillas, warmed 2 avocados, sliced
Queso fresco Thinly sliced red onion Red, white, and blue fruit salsa(recipe on next page)
Prepare grill for medium-high heat. Toss chicken with garlic, cumin, paprika, cayenne, oil, salt, and pepper in a medium bowl. Grill chicken until cooked through and lightly charred, about 4 minutes per side. Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, fruit salsa, queso fresco, and sliced red onion.
Red White and Blue Fruit Salsa
1 cup fresh blueberries 1 cup diced strawberries 1 cup diced jicama 1/3 cup chopped cilantro 1 jalapeño pepper, seeded and diced
Juice of 1 large lime Salt, to taste
In a medium bowl, combine blueberries, strawberries, jicama, cilantro, jalapeno, and lime juice. Stir to combine. Season with salt, to taste. Serve at room temperature or chilled
1 seedless watermelon, peeled and cut into chunks
3/4 cup lemon juice 1 cup sugar 4 cups water
Run the watermelon chunks through a juicer and pour the fresh watermelon juice into a large pitcher filled halfway with ice. If you do not have a juicer, puree the watermelon in a blender or food processor. Then strain into a large pitcher filled halfway with ice. You should end up with 2 to 21/4 cups juice. Add lemon juice, sugar, and water to the large pitcher with watermelon juice. Stir to combine until the sugar has dissolved. Serve cold.