INGREDIENTS
Cabbage
3 TBSP. Dijon mustard
1/2 cup sherry wine vinegar
2 tsp. honey
1 cup extra-virgin olive oil
2 cups red cabbage, sliced 1/4 inch thin
Tacos:
1 1/2 lbs. flounder fillets
2 TBSP. lime juice
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
10 6-inch flour tortillas, warmed on the grill
2 limes cut into wedges
1 1/2 cups mild cheddar cheese
1/2 cup cilantro, chopped
DIRECTIONS
For the cabbage, combine first three ingredients, then slowly drizzle oil in to emulsify. Toss with cabbage.
Season with salt and pepper and set aside.
For the tacos, sprinkle fish with lime juice, garlic powder, cayenne pepper and toss to mix.
Let marinate at room temperature for 10 minutes.
Grill fish for about 1-2 minutes per side until opaque and cooked through.
Place pickled cabbage on warm tortillas, top with fish and a squeeze of lime.
Sprinkle on the cheese and cilantro.
Fold in half and serve immediately.
Makes 10.
