Culinary Pairing: Mexican

(Sweet Corn Salad, Zesty Fish Tacos and Spanish Rice)

Ingredients (Sweet Corn Salad): Frozen bag of corn, half Red pepper, ¾ large yellow onion, 1 mango, half to 1 cup of fresh cilantro, Tblsp. of Fresh Dill, half stick of butter, 2 Tsp. Red Pepper Flakes, Tsp. Garlic Salt.

 

1. Finely chop dill and cilantro.

2. Melt butter with chopped dill and cilantro in serving cup.

3. Chop red pepper and mango into cubes.

4. Add all ingredients into a saucepan at medium heat.

Ingredients (Zesty Fish Tacos): Filet of Flounder cut into bite size pieces, ½ tsp Fajita Seasoning, ¼ Jalapeno diced, ¼ large Yellow Onion diced.

1. Add all ingredients in a bowl and let marinate for one hour.

2. Add in sauce pan and heat until fish is properly cooked.

Garnish w/ Cooked Goya Spanish Rice; Flour Tortillas, Sour Cream, Red Cabbage, Guacomole, Mexican Blend Cheese.

1. Take Tortilla out and layer it with Spanish rice.

2. Add Cheese next.

3. Then Fish.

4. Then Red Cabbage.

5. Then Guacomole and Sour Cream.

6. Enjoy with Corn Salad as a side dish.