The best fish tacos I've ever had were in Florida, made with fresh fish straight from the Gulf. Living in the midwest, it can be hard to find really fresh, delicious fish without paying a pretty penny for it. I have been able to find some really decent, wild caught fish at our local grocery store and it is perfect for these amazing fish tacos!
I started making these meatballs over three years ago when I ended up cooking entirely too much quinoa and needed to find a use for it all. What I love most about these is how easy they are to make ahead and freeze. You can either freeze them before baking and then just take out what you need and let it thaw, or you can bake them all up, freeze them, and remove them to reheat a few whenever you need a quick and healthy meal.
I remember August always being the hottest month of the summer throughout my childhood. While our August started off hot, hot, HOT, the evenings have felt almost unseasonably cool. It is definitely getting me in the mood for fall, and we only have one week left before the kiddos go back to school! I know I say it every year, but I cannot believe how quickly time is flying by.
I really find that when we're in the throes of summer and heading toward the start of the new school year, I start to slack off a little on meal planning. We have gotten into a bad habit of going out to eat frequently which throws off our whole weeknight routine. I have a list of typical meals that I can throw together the night before so we can have a quick dinner the next evening, but sometimes even those recipes get a little old.
Combine that with my desire to stretch grilling season out as long as possible so as not to heat up my kitchen, and these quick, grilled, kabob meals are my new go-to. Just like our Hawaiian Pork Kabobs or our Shrimp Boil Kabobs, these have quickly become a new favorite around here!