It might not be ideal spring weather in some parts of the nation, but that won't stop me from posting a delicious warm-weather recipe this week. First off, let's revisit last week's recipe, with guest chef GF3 assuming posting duties for the week. While I didn't cook the pie, I did attempt the chicken (although with boneless skinless chicken breasts, because those were on sale) with a slice of provolone on top.

(Obligatory dog, his name is Bowman. And yes, he did once grab a steak knife off the table and came happily trotting into the living room, prepared to slaughter us all.)

So let's get started on this week's recipe.

Ingredients:

Slaw:

-Matchstick carrots, or baby carrots sliced into quarters and then cut in half

-1/2 to 3/4 head cabbage, cored

-1 1/2 tbsp rice wine vinegar

-1 tbsp olive oil

-1 tbsp agave sugar/syrup

-1 tsp salt

-1 tsp pepper

-1/2 tbsp ginger

Fish:

-1 lb salmon

-Lemon juice

-Rosemary

-Salt

-Pepper

Tacos:

-Tortillas (or the outer parts of a head of cabbage, for a low-carb version)

-1 mango

-Cilantro

-1/2 red onion

-1 tbsp lime juice

Core and chop cabbage and carrots and combine in a bowl with remaining ingredients. Shake or stir well and refrigerate.

Preheat oven to 400°F. Start by soaking the salmon in a little lemon juice, then sprinkling with some olive oil, rosemary, salt, and pepper. The fish should take about 8 to 10 minutes on 400, so prepare the remaining ingredients while it's baking.

Chop up mango, red onions, and cilantro and combine in a bowl. Add a little lime juice to complement the cilantro and anything else you wish to add.

Once the fish is done, let it cool for a few minutes and then pull apart, discarding skin.

Warm up some tortillas, and make the tacos with the fish and taco topping. I added a little Melinda's Mango Habanero and Cholula Chili Lime for some heat.

Or, if you prefer the cabbage-shell version, prepare that instead.

Serve the slaw on the side and enjoy!