WEB EXCLUSIVE: New spin on Labor Day grilling - WKOW 27: Madison, WI Breaking News, Weather and Sports

WEB EXCLUSIVE: New spin on Labor Day grilling

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MADISON (WKOW) -- Labor Day is one of the last chances to light up the grill for a backyard barbecue.

Say so long to sunny summer with these delicious and easy-to-prepare recipes that are perfect for any grill-centric get-together. 

On Monday, we caught up with UW Health Registered Dietitian, Julie Andrews.  She helped prepare several delicious recipes to spice up your holiday cookout.

Below are the recipes Chef. Andrews prepared.

Ancho Chicken Tacos

Ingredients:

2 tsp. ancho chile powder

1 tsp. garlic powder

½?tsp. ground cumin

½?tsp. coarse salt

1 lb. boneless skinless chicken breast

8 corn tortillas, toasted

Directions:

1. Preheat grill to medium-high heat. Coat with cooking spray.

2. Place chili powder, garlic powder, cumin and salt in a small bowl and mix to combine. Cover chicken breast in spice mixture.

3. Place on the grill and cook 4-5 minutes per side, until internal temperature reaches 165 degrees. Remove chicken from grill and allow to rest 5 minutes. Slice and place on corn tortillas. Top with avocado slaw and Queso fresco.

Serves 4

Fish Tacos

Ingredients:

1 lb. white fish, such as halibut, tilapia or snapper

Pinch coarse salt

Pinch ground cumin

Juice of 2 limes

8 corn tortillas, toasted

Directions:

1. Heat grill to medium-high heat. Coat with cooking spray.

2. Season fish with salt and cumin. Place on the grill and cook 3-4 minutes, until fish flakes easily with a fork. Squeeze lime juice over the fish.

3. Place fish on corn tortillas. Top with avocado slaw and Queso fresco.

Serves 4

Sweet Potato Tacos

Ingredients:

3 medium sweet potatoes, sliced lengthwise

1 Tbsp. olive oil

½ tsp. chili powder

½ tsp. ground cumin

½ tsp. smoked paprika

½ tsp. each coarse salt and ground black pepper

8 corn tortillas, toasted

Directions:

1. Preheat grill to medium-high heat. Coat with cooking spray.

2. Place spices in a small bowl and mix to combine. Place sweet potatoes in a large bowl and coat with oil, then spice mixture. Place sweet potatoes on the grill and cook 8-10 minutes, until soft, turning once halfway through.

3. Slice sweet potatoes, then place on corn tortillas. Top with avocado slaw and Queso fresco.

Serves 4

Avocado Slaw

Ingredients:

Zest and juice of 2 medium limes

½?cup nonfat plain Greek yogurt

1?ripe peeled avocado

¼ cup cilantro

2 tsp. granulated sugar

Pinch coarse salt

4-5 Tbsp. cold water

2 cups packaged cole slaw

½ cup green onions, sliced

Directions:

1. Combine lime zest and juice, Greek yogurt, avocado, cilantro, sugar?and a pinch of salt in a blender and process, adding water as needed,?until smooth.

2. Mix avocado cream with the slaw, green onions, cilantro in a medium bowl, tossing to coat. Refrigerate.

Serves 4

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