Amazing weather isn’t the only sweet part of summertime. Across the country, families and friends gather during the sweetest season of the year to savor summer meals that feature pounds of fresh produce, sweet BBQ meats, and cool frozen treats. Unfortunately, these summer staples can often force those with diabetes to put aside their plate – or pass on the party entirely.

While those with diabetes need to be careful with their diet, you can still enjoy some of the sweetest treats of the season. Summer fruits like berries and watermelon are healthy treats that also help with hydration. Fresh veggies like cucumbers and bell peppers offer a pleasing crunch that’s low in carbs but full of flavor. Lean meats and light, flakey fish are good ways to pack in protein without packing on the pounds.

A diabetes-friendly diet doesn’t have to take the sweet out of your summertime. With a few simple ingredient swaps, you can create summer dishes that are full of flavor and keep you feeling fantastic. Try it for yourself with this delicious summer taco recipe from the American Diabetes Association.

Grilled Fish Tacos with Strawberry Mango Salsa


1 tbsp extra virgin olive oil

2 tbsp lime juice (freshly squeezed)

1 tsp lime zest (freshly grated)

¼ tsp chipotle chili powder

½ tsp ground cumin

¼ tsp fine sea salt

¼ tsp black pepper (freshly ground)

1 lb cod filets (or similar flaky white fish)

8 corn tortillas


½ cup strawberries (chopped)

½ cup mango (chopped)

1 small shallot (minced)

¼ tsp lime zest (freshly grated)

2 tbsp lime juice (freshly squeezed)

¼ cup fresh cilantro (chopped)


  1. In a medium bowl, whisk together the oil, lime juice, lime zest, chili powder, cumin, salt, and pepper. Add the cod and marinate in the refrigerator for 15-20 minutes.
  2. While fish is marinating, stir together all the salsa ingredients in a medium bowl.
  3. Preheat an outdoor grill or grill pan to medium-high heat.
  4. Remove the cod from the marinade and grill for 3-4 minutes on one side. Then flip and grill 1-2 minutes on the other side, or until fish flakes easily with a fork.
  5. Transfer the cod to a plate and let it rest for 5 minutes, then use a fork to flake it into bite-size pieces.
  6. Working in batches if necessary, grill the tortillas for 20 seconds each. Divide the fish evenly among the tortillas, garnish with the salsa (about 2 tablespoons per taco) and serve.