Vegetable oil, for frying
¼ red cabbage, thinly sliced (about 1 1/2 cups)
½ cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 T honey
½ cup mayonnaise
Kosher salt
12 corn tortillas
¾ cup all-purpose flour
½ tsp chili powder
Freshly ground pepper
1# rabbit, cut into 2” pieces
1 Hass avocado
½ cup fresh salsa
Toss the cabbage, cilantro, lime juice, honey and
mayonnaise in a bowl. Season the slaw with salt.
Warm the tortillas in a skillet over medium-low heat or
wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
Mix the flour, chili powder, and salt and pepper to taste
in a shallow bowl. Dredge the rabbit in the flour mixture, then fry in batches
until golden and just cooked through, 4-5 minutes. Transfer with a slotted spoon to a
paper-towel-lined plate to drain. Season with salt.
Halve, pit and slice the avocado. Fill the tortillas with
the rabbit, avocado, slaw and salsa. Serve with lime wedges.
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