Don’t be afraid of raw seafood! The key is using ahi-grade tuna; it’s light and mildly flavored that pairs well with the refreshing bite of lime juice.
It’s all about the toppings in Amy’s tacos. She opts for a mix of lime-scented arugula slaw and a jalapeno-spiked corn salsa to pile on top of the beef.
This just in: You don’t have to have a fancy ice cream machine to make homemade ice cream. Trace’s secret? A mixture of sweetened condensed milk and sweetened whip topping, which turn into an ice cream consistency when frozen.
