BLACKENED-FISH TACOS WITH PICO DE GALLO SALSA

For the salsa 3 Roma tomatoes or small local tomatoes, diced 1 Tbsp. jalapeño, diced (fresh or canned) ½ cup onion, diced Juice of one lime 2 tsp. sea salt ½ cup fresh cilantro, chopped

Seed tomatoes before dicing; if using fresh jalapeño, remove seeds. Combine all ingredients well, and let sit for 20 minutes to let the flavors develop. For the tacos 2 tsp. paprika 1 tsp. each: onion powder, garlic powder, thyme, cayenne pepper, black pepper, salt (or simply substitute your favorite pre-made blackening spice mix) 1 pound mahimahi or other firm white fish Cooking oil, for frying 2 cups purple cabbage ¼ cup unsalted pumpkin seeds 1 tsp. sea salt 8 small soft flour or corn tortillas Makes 8 tacos

Combine spices in a small bowl.

Set aside. Cut fish into 1-by-4-inch strips. Blot with paper towel to remove excess moisture. Sprinkle spice mix onto both sides of strips.

Heat an oiled skillet to medium. Cook fish strips for approximately 2 minutes on each side. Set aside and let rest for 5 minutes. (If you have a food thermometer, the internal temperature should read 145 degrees Fahrenheit.)

While the fish rests, cut the cabbage into thin strips. Set aside.

Heat a small, dry skillet to medium. Add pumpkin seeds and heat briefly. Add sea salt to the skillet. Gently move the seeds back and forth in the skillet until they’re tinged light brown.

Warm the tortillas briefly in a pan or microwave. Place a few fish strips on each tortilla. Top with salsa. Finish with a pinch of chopped purple cabbage and a sprinkle of roasted pumpkin seeds. Serve with extra lime wedges, salsa and shredded cabbage on the side. 45 PREP MINUTES TIME DIFFICULTY EASY CAN BE MADE UNDERWAY OR AT ANCHOR Cook’s Notes: For vegetarian tacos, boil 1 cup dried lentils in 2½ cups water for 5 minutes, or until liquid is absorbed. Season with 1 Tbsp. each: cumin, chili powder, oregano and garlic powder, and 2 tsp. apple cider vinegar. Add ½ cup canned sweet corn, ½ cup canned black or white beans, salt, and pepper. Stir. Fill tortillas, and top with diced tomato, avocado, a squeeze of lime juice, and shredded cheese.