Fish Tacos and Jicama Slaw
Recipe by Rachel Long

Slaw:

1 small jicama, peeled and shredded
1/4 cup shredded daikon or red radish
2 carrots, peeled and shredded
1/4 cup sliced green onions
1 - 2 Tbsp olive oil
1 Tbsp chili powder
Juice of 1 lime
Salt to taste

Mix all ingredents, serve on the side with fish tacos.

Tacos:

12 to 16 ounces white fish (halibut, cod, sole or snapper
1/4 tsp cayenne pepper
1 tsp salt
1 Tbsp melted butter
1 to 2 Tbsp olive oil
1 Tbsp chopped garlic
1/3 head shredded cabbage
1/2 cup Monterey jack cheese
4 flour tortillas

Place fish in an oven proof dish. Mix the cayeene, salt, butter, oil and garlic. Spread over fish. Broil for 12-15 minutes.

Serve with shredded cabbage, cheese and tortilla.

Seafood