Community Magazine August 2016

This Month: A Feel-Good Dinner “I love dinners in a wrap. Everyone can choose their own components and find a combination that makes them happy. The salads do double work, both as a component in the wrap and on the side, making this a complete dinner.” -V. FISH FAJITAS WITH MEXICAN SLAW + AVOCADO CREAM Ingredients 1 ½ pounds flounder or tilapia Cajun spice blend OR Cajun spice mix (see note) oil, for coating Mexican Slaw : 1 (10-ounce) bag coleslaw mix ½ jalapeno, seeded and minced 2 tablespoons fresh chopped cilantro OR 2 frozen cubes 1 teaspoon cumin 1 teaspoon honey 1 teaspoon sugar 3 tablespoons lime juice 1 tablespoon red wine vinegar 1 tablespoon olive oil 1 garlic clove, minced Salt and coarse black pepper, to taste Corn Salsa : 4 ears of corn in the husk (can OK in the winter) ½ jalapeno pepper, seeded and minced ½ red onion, finely diced 1 teaspoon cumin 2 tablespoons lime juice 1 teaspoon honey Salt and pepper to taste Avocado Cream : 1 ripe avocado ½ cup lite mayonnaise 3 tablespoons lime juice Fresh cilantro OR frozen cubes (Freezer) 6 (6-inch) wraps or tortillas (Bakery) 1. Prepare the slaw. In a large bowl, combine all ingredients. 2. Prepare the corn salsa. Microwave the corn in the husk for 10 minutes. Let cool, remove husk, and slice off kernels. Add remaining ingredients and mix well. 3. Prepare the avocado cream. Combine all ingredients in a mini chopper or food processor. 4. Prepare the fish. Heat a skillet over high heat until smoking hot, about 5 minutes. Brush fish with oil and generously coat with Cajun spice. Add fish to pan. Top with 1 teaspoon oil. Cook for 1 ½ minutes per side (coat second side with additional 1 teaspoon oil). 5. To assemble, warm a clean sauté pan over medium heat. Add wraps, one at a time, and dry-cook for about 30 seconds on each side to warm. Place all components on the table and let everyone fill ‘em up. 68 COMMUNITY MAGAZINE