Fresh Appetizers and Sandwiches

Cilantro Slaw

• 1 1/2 cups angel hair shredded cabbage for coleslaw*
• 1/4 cup chopped cilantro
• 3 Tbs rice wine vinegar or cider vinegar
• 2 Tbs California Olive Ranch EVOO
• 1 tsp sugar
• Salt and freshly ground black pepper, to taste

Place shredded cabbage and cilantro in a bowl. Whisk rice wine vinegar, olive oil, sugar and salt and pepper to taste together in a small bowl. Toss dressing with cabbage, taste and add salt and pepper, if needed, and refrigerate until ready to serve. 

Chipotle Crème

• 1/4 cup Chipotle mayonnaise
• 1/4 cup sour cream
• 1Tbs lime juice
• 1 Tbs chopped cilantro
• 1/2 tsp minced garlic (about 1 small clove) 

1. Combine all of the ingredients in a small bowl, cover and refrigerate until ready to use.
2. Makes 1/2 cup Chipotle Creme.

Pico de Gallo

• Juice of 1 lime
• 2 large tomatoes, cored and chopped
• 1 medium onion, finely chopped
• 1/2 jalapeno pepper, seeded and finely chopped, or to taste
• 1/2 cup fresh cilantro leaves, chopped
• Salt and pepper, to taste 

1. Combine all ingredients in a small bowl, seasoning to taste with salt and pepper.
2. Cover tightly and refrigerate until ready to use.
3. Makes 1 1/2 cups.

Fish

• 1 pound fish fillets (U.S. farm-raised catfish, mahi mahi, tilapia or halibut), cut into long “fingers”
• Juice of 1 lime
• Badia Complete Seasoning** or Fajita seasoning, to taste
• 6 flour or corn tortillas 

1. Place fish fillets in a glass baking dish and drizzle with lime juice, turning to coat both sides. Sprinkle with Badia or Fajita seasoning.
2. Heat a nonstick skillet over medium-high and add fillets. Cook until golden brown on one side, turn and cook on the other side, about 2 to 3 minutes per side.
3. Place a flour tortilla on a dinner plate. Place some of the Cilantro Slaw down the center of the tortilla.
4. Top with some of the fish “fingers,” drizzle with some of the Chipotle Crème and add a dollop of the Pico de Gallo. 

* 1/2 package Fresh Express Angel Hair Coleslaw finely shredded cabbage was used for testing purposes.
** Badia Complete Seasoning is available in the Hispanic section of many supermarkets. A monosodium glutamate-free substitute can be made by combining 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley flakes, 1/4 teaspoon dried oregano and 1/4 teaspoon ground paprika.