Blackened Wahoo Tacos with Chayote Jicama Slaw
1 large jicama, peeled and finely shredded
Begin by preparing the Chayote Jicama Slaw. Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.
To make Fish Tacos prepare your choice of fish per your liking. We will be using blackened gulf Wahoo. Serve in either a flour or corn soft tortilla topped with jicama chayote slaw, pico de gallo and your other favorite south of the border condiments. We will be finishing our tacos with Guacamole and a little lime Crema.
Chef Benito is here to cook us up a delicious meal. He will tell us about the 28th annual Best of Tampa Bay. The event at the Straz Center includes luscious entrée and dessert samplings from various local restaurants that will tantalize your taste buds.
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