“Did you know that Stephanie Sokolove, Boston’s “Queen of Sophisticated Comfort Food” is a huge Cabot fan?” asked a publicist who emailed Bite of the Best.”She actually uses nearly 200 pounds of their cheese in her restaurants each week!  Her comfort food recipes would not be the same without Cabot being a key ingredient…”

Here’s one of Stephanie of Tremont’s recipes that we’ve adapted for you.

Mini Fish Tacos with Cabot Cheddar CheeseFishTacos2

2 c shredded white cabbage
Juice of 1 lime,
¼ c thinly sliced red onion
10 cilantro leaves
2 scallions, thinly sliced
8 mini corn tortillas
1 lb mahi mahi or other fish, coated with Cajun spices, cooked and flaked
½ c favorite salsa
½ c shredded Cabot Habañero or Jalapeño Cheddar Cheese

In a mixing bowl combine cabbage, lime juice, red onion, cilantro and scallions. Flake the fish with a fork. Put the cabbage mixture into the taco shells first, then the fish. Top with the salsa and either Cabot Habañero or Jalapeño Cheddar Cheese.

Makes 4 servings.

– bonnie