Cooking Tips & Hints
                  Week 31 Featured Recipe
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FISH TACOS
(click for printable version of this recipe)
Cecil Berg, one of our advertisers, gave me some white bass fillets caught at his place on Lake Livingston, Texas. I chose this recipe to showcase the fish. Thank you, Mr. Berg!
TOOLS:
• Mandolin (Slicer)
• Knife
• Cutting Board
• Juicer
• Mixing Bowl (not pictured)
• Grill
INGREDIENTS:

• 1 mango, peeled, pitted & cubed
• 1 avocado, pitted, peeled & cubed
• ½ red onion, finely chopped
• juice of 1 lime
• 1 lime cut into wedges for garnish
• chopped fresh cilantro
• salt & black pepper
• canola or vegetable oil
• 1½ lbs fish fillets of your choice
• 1 tbsp blackening spice
• 8 tortillas
• 2 cups finely shredded red cabbage

(CLICK ANY PICTURE TO ENLARGE)
PREPARATION:

Mix the mango, avocado, onion and lime juice in a bowl. Season with cilantro, salt & pepper. Heat a grill or stovetop grill pan until hot.

Drizzle a light coating of oil over the fish and rub on the blackening spice. Cook the fish, undisturbed for 4 minutes. Carefully flip with a spatula and cook for another 4 minutes. Remove.

Warm the tortillas on the grill for 1 to 2 minutes or wrap in damp paper towels and microwave for 1 minute until warm & pliable. Break the fish into chunks and divide among the warm tortillas. Top with the cabbage and the mango salsa. Serve with lime wedges.

Hints: I shredded the cabbage very thin with my mandolin. If you don’t care for cabbage, use lettuce instead. You can cook your fish by your preferred method.
(CLICK ANY PICTURE TO ENLARGE)