Tilapia Tacos with Avocado and Jicama Slaw



Tilapia fish tacos:

No quantities given - all to taste

Fish: Season fish with salt and wazoo juice. Cook in foil over grill or in frying pan. When just flaky squeeze on fresh lime. Avocado: Take ripe avocados, peel, pit, and cut into pieces. Add plain yogurt and puree until smooth and flowy. Season with cumin salt, fresh lime and a touch of halapeno mash.

Jicama slaw: Peel jicama and cut into matchsticks. Dice a cherry pepper (or other mildly spicy pepper) and add to jicama. Make a dressing with olive oil, honey, lime juice, and a little Kamehamehamash. Toss veggies with dressing and allow to rest. Check seasoning before serving and adjust if necessary.

To make tacos - warm flour tortillas. Put on fish, topped with monterey jack cheese, a generous spoon of avocado puree, and some of the jicama slaw. Eat and enjoy.