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About the Dish

  • Duke's Mayonnaise

    Duke's Mayonnaise

  • Honey

    Honey

  • Lime

    Lime

  • Red Cabbage

    Red Cabbage

  • Carrot

    Carrot

  • Green Onion

    Green Onion

  • Cilantro

    Cilantro

  • Wild-Caught Atlantic Dogfish

    Wild-Caught Atlantic Dogfish

  • Buttermilk

    Buttermilk

  • Seasoned Flour

    Seasoned Flour

  • Corn Tortillas

    Corn Tortillas

  • Salad Greens

    Salad Greens

METHOD

1
MISE EN PLACE: • Halve cabbage, and discard core. Thinly shred leaves. • Grate carrot. • Finely chop green onion. • Pick and chop cilantro leaves. • Halve lime. Juice 1 half. Cut remaining half into wedges. • Cut fish into 2-inch pieces.
2
• In a bowl, combine mayo, honey, lime juice and 1/4 teaspoon kosher salt. • Add cabbage, carrot, green onion and half of cilantro. Toss to coat, crushing cabbage.
3
• In a bowl, combine fish and buttermilk. • Pour flour mixture on a plate. Dredge fish to coat.
4
• Place a skillet over medium-high heat. Add enough cooking oil to cover the bottom of your skillet. When oil is hot, add fish, leaving space between each piece. Cook on first side until golden brown, about 2 minutes. • Gently flip fish. Brown other side, 1-2 minutes more.
5
• Transfer fish to a paper towel-lined plate. While hot, season with kosher salt to taste. • Warm tortillas as desired.
6
• Assemble tacos with rainbow slaw and salad greens. • Serve with lime wedges, and enjoy!