This recipe was prepared by Chef John Maxwell on Real Virginia , Virginia Farm Bureau’s weekly television program. Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. ¼ cup olive oil 1 pound firm white fish fillets, such as cod, catfish or tilapia flour for dusting fish ½ teaspoon ground cumin ½ teaspoon salt, divided ¼ teaspoon freshly ground black pepper 2 pints strawberries, hulled and chopped into small pieces 1 tablespoon seeded, minced green jalapeno chile (about 1 medium) 1 tablespoon fresh lemon juice 2 cups chopped Napa cabbage 8 small (6') corn tortillas or taco shells Chopped fresh chives for garnish In a sauté pan, begin heating the olive oil. Heat oil in a sauté pan. Dust the fish portions with flour seasoned with cumin, ¼ teaspoon salt and 1/8 teaspoon pepper. Sauté fish in oil until golden brown. In a bowl, combine strawberries, jalapeno, lemon juice¼ teaspoon salt and 1/8 teaspoon pepper; stir. The finished salsa may be chunky; it doesn’t have to be liquid or smooth. Flake fish into big pieces. Divide fish, strawberry salsa and cabbage evenly among tortillas or taco shells. Sprinkle chives over top, and serve immediately.