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panko-coated cod and corn tortillas topped with borracho tomato salsa, lime chipotle crema and cabbage radish slaw, served with dirty rice - Carolina rice cooked with corn, roasted green chilies and caramelized onions (Please note, salsa and dirty rice both use chicken stock.)
If possible, allow fish and rice to come to room temp. Fish: DO NOT HEAT PLASTIC CONTAINER IN OVEN. Heat oven to 375, place fish on lightly greased baking sheet. Heat 10-15 min. until fish is warm and crisp. Warm salsa in microwave w/ lid cracked open until warm - 30 sec.
Rice: DO NOT HEAT PLASTIC CONTAINER IN OVEN. Heat rice in saucepan over med. heat with 1-2 tbsp of water, stirring occasionally until warm, 5-10 min. Tortillas: wrap tortillas in foil, heat in oven until warm, 5-10 min.
Slaw: toss with lime juice to taste, let sit 10 min.
Assemble: place a piece of fish on each tortilla, top with salsa, lime crema and cabbage slaw.
cod (marinated in: buttermilk, egg, cilantro, garlic salt, cumin, oregano), panko, corn tortillas, lime crema (sour cream, mayonnaise, chipotle peppers, lime zest,), salsa (tomatoes, onion, garlic, vegetable oil, chicken stock, spices, Worcestershire sauce, beer), slaw (cabbage, radish, lime juice), dirty rice (rice, chicken stock, onion, green chilies, corn, spices, salt, pepper)