Ingredients
Dry Rub
1 T. paprika
1 t. garlic powder
1t. onion powder
1 t. oregano
1 t. dried thyme
1 t. kosher salt
1/2 teaspoon freshly ground black pepper
1/4 t. cayenne pepper
I did 4 x this for 5 pounds of fish and reduced oregano, replacing it with cumin
Cabbage
3 c. cabbage (sliced)
3 T. cilantro
3 T. rice vinegar
2 t. honey
1/4 t. salt
1/4 t. pepper
Mayo topping
mayo
sour cream
peppers (jalapeno and Serrano)
lime
hot sauce (some times i’ll use chipotle)
Preparation
The dry rub is pretty self explanatory. I just pull back a little on one of the spices so I can add cumin. Or I’ve just added it on top of the original ingredients.
The cabbage –also self explanatory. I love the cilantro taste so I hold off on tossing that until right before serving.
The mayo is different every time. David likes more mayo to sour cream ratio (75-25) and I tend to like it 50-50. It’s a little thicker with heavier mayo. Lime juice will also thin it, so keep that in mind. and then the peppers, hot sauce, etc. are to your heat preference. Joe’s makes my head sweat :).
