Paul Apana satisfied our taste buds Tuesday evening when he taught Gainey Villages special pool side cooking class how to make these yummy spring recipes:

Fish Tacos

• 2 OZ. SAUTEED WHITE FISH (TILAPIA / COD / HALIBUT)
• FLOUR TORTILLAS
• 1 TBSP OIL
• ½ TBSP BLACKENING SPICE
• 2 TBSP SHREDDED LETTUCE
• 2 TBSP SALSA
• 1 TBSP FETA CHEESE
• 2 TBSP TAVERN DIP (*OPTIONAL, RECIPE AVAILABLE)
• 1 LIME WEDGE
• 2 TBSP DICED AVOCADO

1. COVER FISH IN BLACKENING SPICE
2. HEAT OIL IN PAN ON MEDIUM HEAT & COOK FISH
3. WARM TORTILLA
4. PLACE SHREDDED LETTUCE, SALSA ON TORTILLA
5. TOP WITH FISH
6. DRIZZLE WITH TAVERN DIP
7. ADD FETA CHEESE
8. TOP WITH AVOCADO
9. SERVE WITH LIME ON SIDE

Fresh Guacamole

• ¼ CUP CHOPPED DRIED APRICOTS
• ¼ CUP DICED RED ONIONS
• ¼ CUP CHOPPED CILANTRO
• DICED JALAPENOS (TO TASTE)
• ¼ CUP DICED ROMA TOMATOES
• ¼ CUP POMEGRANATE SEEDS
• 1 – 2 DICED AVOCADOS
• 1 HALF OF LIME
• KOSHER SALT (TO TASTE)
• CRACKED BLACK PEPPER ( TO TASTE)

1. CUBE AVOCADO (KEEP IN CHUNKS)
2. ADD REMAINING INGRDIENTS
3. FOLD ALL INGREDIENTS TOGETHER
4. SERVE WITH CHIPS

Fresh Margaritas

• 2 OZ. TEQUILA
• 2 LIMES, HALVED
• 1 ¼ OZ. AGAVE NECTAR
• SALT OPTIONAL

1. IN SHAKER, JUICE LIME HALVES AND PUT HALVES IN AS WELL
2. ADD TEQUILA, AGAVE NECTAR AND ICE
3. SHAKE VIGOROUSLY AND PUT IN GLASS