Jicama Slaw

Jicama (hic-a-ma) is a root vegetable with a very mild favor and crispy texture, perfect for garnish salads and slaws.

Ingredients

• 1 large jicama, outer skin removed and sliced into thin strips

In a large mixing bowl, mix lime juice, olive oil, salt, pepper and cayenne. Toss in all other ingredients and continue to toss until well- blended. Refrigerate until ready to use.

Black Bean Salsa

Ingredients

• 1 small sweet onion, chopped fine
• 1 scallion, sliced thin
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes, drained
• 1 jalapeño pepper, chopped fine
• 1 clove garlic, minced
• 1 lime, juiced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin powder

Mix all ingredients in a medium-sized mixing bowl, and refrigerate until ready to use.

Grilled Fish Tacos

Ingredients

• 1 pound of fresh halibut
• 12 soft taco shells
• Cajun seasoning

Heat grill to high. Cut the fish into 1 inch strips and lightly coat with Cajun seasoning. Spray a piece of aluminum foil large enough to hold the fish with nonstick cooking spray. Place foil on grill and place the fish strips on the foil. Cook for about 3 minutes, and turn the pieces over. Cook until flaky and white, about 2 more minutes. Remove fish and foil from grill and place taco shells on grill to heat, 1 minute.

Fill taco shells with fish strips and Jicama Slaw, and top with a little Black Bean Salsa.

Shelly Noce lives in Meadow Lands and is the author of the cookbook, “Welcome to My Kitchen!” Questions, comments and recipe requests can be sent to welcometomykitchen@comcast.net/.