Fresh-caught fish:

Ingredients

• 2 pounds prepared fish
• Vegetable oil
• 3 eggs
• 3 cups flour
• 1 box Shore Lunch
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1 teaspoon red pepper powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Preparation

In a bowl, combine Shore Lunch and all remaining seasonings and set aside. Dip the fish into egg wash, then dip/cover in flour, egg wash again, then cover in seasoned breading. Fry. Transfer the fish to a plate.

Lime crema:

Ingredients

• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 tablespoons fresh lime juice
• Zest from a lime
• 1 teaspoon garlic powder
• 1 teaspoons cumin

Preparation

Combine all ingredients.Refrigerate.

Slaw

Ingredients

• 4 cups cabbage, shredded (regular or purple or both)
• 1/2 cup cilantro, chopped
• 1 Bunch green onion, sliced
• 2 cloves garlic, minced

Preparation

Combine all ingredients. Refrigerate.

Spicey corn salad

Ingredients

• 4 cups corn (about 5 ears or
• frozen or canned)
• 1 tablespoon olive oil
• 1/2 red bell pepper, chopped
• 1/2 small red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 6 green onions, chopped
• 1 jalapeño pepper, diced
• 4 tablespoons lime juice (about 2)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1/2 cup cotija cheese, crumbled

Preparation

Heat the olive oil in a large skillet over high heat. Add the corn, pepper, and onion and stir it around. Cook for 3 to 5 minutes or until the corn starts to char, which is why we’re using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits. Transfer the corn to a large bowl and let it cool for a couple minutes. To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper to taste. To serve, garnish with additional cheese and cilantro.