As promised, here are the recipes from the Guacamole and Fish Tacos class I taught last week at Whole Foods. Spice it up on this dreary Monday.

Lime Cilantro Crema (serves 12)

1 cup Mayo

1 cup Sour Cream

1/2 cup Scallions, thinly sliced

1/4 cup Cilantro, chopped

Lime Juice

Salt and Pepper

Combine first 4 ingredients together. Add enough lime juice to loosen but not overpower the mixture. Add salt and pepper, and taste to adjust.

Pico de Gallo (makes 6 cups)

3 lb. Tomatoes, seeded and chopped

1 1/2 White Onion, chopped

3/4 cup fresh Cilantro

Juice of two Limes

3 medium Jalapenos (seeded, deveined, and chopped finely)

2 gloves of Garlic, minced

Chop tomato and onion. Add cilantro and lime juice. Add Jalapenos slowly, tasting for heat as you go. Repeat with garlic based on heat and flavor preference.

Cabbage Slaw (makes about 8 cups)

2 small heads of Napa Cabbage

4 tablespoons of vegetable oil

2 Limes, juiced

Salt and Pepper

Thinly slice cabbage and add oil and lime juice. Toss and salt/pepper to taste.

Fish Tacos (serves 12)

3 lbs. mild fish, such as Cod or Tilapia sliced into 2-inch wide strips

Tortilla

Cabbage Slaw

Pico de Gallo

Crema

Guacamole

Brush each fish fillet with vegetable oil and salt and pepper. Sear fish on stove top grill or grill until lightly charred and cooked through about 4-5 minutes per side.

To assemble taco, layer fish, guacamole, crema, pico de gallo, and slaw in desired order and amount.