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Show #06.08
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Fish Tacos, Coleslaw & Salsas
2 pounds of fresh fish
12 corn tortillas
1/2-cup canola oil
1/4 cup cabbage, thinly sliced
4 roma tomatoes, diced
4 yellow wax chiles in a jar
1-cup cilantro
1 mango, diced
1/4 red bell pepper, diced
1 Serrano chile, diced
1/2-cup mayonnaise
1/4 cup lemon juice
1 avocado, sliced
1 lime, juiced

Prepare the salsas: 
1. Stir together diced tomato, diced wax chiles and 1/4 cup of chopped cilantro.  
2. Stir together diced mango, diced red pepper and 1/2 of lime juice, 1/4 cup of chopped cilantro.

Prepare white sauce for slaw: 
1. In bowl, whisk together mayonnaise and lemon juice.
2. Combine cabbage with 1/2 cup of chopped cilantro.Place sliced avocado on plate and squeeze 1/2 lime over evenly.
Preheat grill pan and lay fish on pan to cook.  Cook for 6 minutes, turning once.
Add canola oil to small frying pan with heat set to high.  Fry each tortilla approximately 5 seconds on each side and place between two sheets of paper towel to absorb excess oil.
Place a small amount of fish in each tortilla.  Top with cabbage mixture, a tablespoon each of salsas and white sauce and a slice of avocado.

Black Beans
1 tablespoon olive oil
1 chopped onion
4 cloves chopped garlic
1 tablespoon freshly ground cumin
2 cans black beans
1 tablespoon Chipotle sauce
1/4 cup sour cream
1/4 cup chopped cilantro

Sauté onion in olive oil until soft and caramelized.  Add cumin to heat through.  Add beans (including liquid) and Chipotle sauce.  Heat through and mash slightly to break up some of the beans.  Serve with a dollop of sour cream and a sprinkling of cilantro.

Jill  Morales
Community Cook