Our Weekly Sale from April 27th – May 3rd features local, organic Moon and Stars arepas along with a lineup of items that you might typically associate with a Baja-style fish taco. With the encouragement of Moon and Stars founder/owner Nando Jaramillo, we’re merging these traditional Colombian arepas with the flavors of this street-food staple to create a combination that is sure to please. According to Nando, “I think arepas go with everything and this recipe looks so yummy that I want to try it right away. I think it’s wonderful to explore diversity through the combination of different cultures.” Moon and Stars Arepas not only make delicious Colombian arepas and empanadas for Vermonters to enjoy, but they’re also on a dual mission to connect community, traditional food, and regenerative farming through heirloom corn and the arepa-making process. The organization strives to provide nutrient-dense and culturally vital food, while both engaging the community in ancestral knowledge and creating new ideas about cultural and environmental sustainability. Click here to learn more about The Arepa Project, the nonprofit arm of Moon and Stars Arepas.
Preheat gas grill to medium-high or prepare charcoals. Meanwhile, In a small bowl, combine cabbage with olive oil, zest and juice from one lime, and salt. Let stand for 10 minutes. Add the mango, hot pepper (if using), and fresh cilantro; toss to combine. Taste and add more salt and/or lime juice, if desired. Brush fish with oil, then season generously with salt & lime juice. Once the grill is hot, add fish and sear for about 4-5 minutes on each side. Remove fish from grill and set aside. Heat a little butter in a skillet over medium-high heat until it begins to bubble. Add arepas to the pan one at a time for about 3 minutes on each side, adding more butter as needed with the addition of each arepa. Top each arepa with a bit of the fish, then sprinkle with slaw. Serve with extra cilantro, lime wedges, and a splash of salsa.