Spa Mex Jicama Salmon Taco

Carefree Station Grill and Bar has found a true summer staple with their Spa Mex Tacos. The lighter, seasonal flavors tantalize in this unique twist on the traditional taco making it a dish that will delight from sunrise to sunset. 480.488.8182, www.carefreestation.com.

Taco:

4 Slices of large jicama (layer more slices if using smaller jicama)

½ C coleslaw (green cabbage, green and red bell peppers, carrot and cilantro, to taste)

¼ of a Cucumber

1 Lime

1 Salmon fillet, seared (approximately 8 ounces

½ C Guacamole

¼ C Red pepper puree

2 T Casero Cheese

Coleslaw:

1 Head green cabbage

1 Green bell pepper

1 Red pepper

2 Carrots

Guacamole:

3 Tomatillos

2 Jalapenos

1 T chopped cilantro

¼ C White onion

1 Avocado

1 Garlic clove

Pinch of salt and pepper

Red Pepper Puree:

16-ounce Jar roasted red peppers

4 ounces Canned artichokes

Pinch of salt and pepper

Coleslaw: Slice cabbage, chop bell peppers, shred carrots and combine. Guacamole: In a blender or food processer, combine tomatillos, jalapenos, cilantro, onion, salt, pepper and garlic. Pulse until combined. Add mixture to a bowl, and fold in by hand the avocado. Red Pepper Puree: In a blender or food processor, puree roasted red peppers, artichokes, salt and pepper. Salmon: With olive oil, salt, and pepper, cook in hot skillet until lightly colored on each side. Taco: Peel and slice jicama into 1/16 of an inch thin slices. Jicama should be the diameter of a small corn tortilla. If using smaller jicama, layer slices to create larger shell. Slice cabbage and combine with chopped green and red bell pepper, shredded carrots and chopped cilantro to taste. Place cabbage mixture on top of jicama slices. Peel and slice cucumber and add three slices to each taco. Squeeze fresh lime juice on top. Place seared salmon on top of coleslaw and cucumber. Then layer with guacamole, red pepper puree, and cheese. Top with more lime juice. Yield: 4 tacos.