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2 tablespoons Pappy’s dry rub
1/2 cup olive oil, give or take
12 tortilla bread rounds
1 1/2 cups grated fresh parmesan cheese
3 cups shredded mozzarella cheese
3 cups shredded red cabbage
1 bunch fresh cilantro, chopped
Cactus Sauce:
1 cup mayonnaise
1 medium red onion, chopped (about 1 cup)
1 or 2 small nopalitos*, chopped, (about 1 cup)
1 tablespoon chipotle Tobasco sauce
2 tablespoons Spicy Ranch dressing
Juice of 1 lemon
Pinch of salt and pepper
- * You can find nopalitos (cactus pads) prepared in a jar or, quite often, fresh. Fresh is best; just trim the ends and run a sharp knife flat over each side of the pad to easily shave off the prickly parts before chopping.
1. Prepare the sauce. Mix the sauce ingredients together and set it aside.
2. Cook the fillets. Sprinkle the dry rub over the fish fillets, both sides. Cook the fillets, turning once, in a little olive oil over medium heat until just cooked through.
3. Prepare the tortilla bread. Brush one side of each tortilla bread round with olive oil and dust with parmesan cheese. Place the bread parmesan-side-down on a medium-heat, non-stick griddle or skillet. Sprinkle the sides facing up with 1/4 cup mozzarella cheese each and cook until the mozzarella is melted and the parmesan side is crisped. You will likely have to do this is batches.
4. To assemble the tacos, divide the fish into 12 portions. For each taco place 1 portion of fish across the center of a tortilla bread round and top with a generous spoonful of sauce, then a small handful of cabbage and a sprinkling of cilantro. And voilà! I mean, Ole'!
Makes 12 hearty fish tacos.
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