The Fork & Fin® Nashville Hots Norwegian Tacos

Name: The Fork & Fin® Nashville Hots Norwegian Tacos | Recipes | Trident Seafoods
Yield: 6 servings
Ingredients: 1 each large yellow beet, peeled and very thinly sliced; 1 each small yellow onion, thinly sliced; 1/2 cup white vinegar; 2 tablespoon water; 2 tablespoon sugar; Kosher salt; Freshly ground black pepper; 1 teaspoon coriander seed; 1/2 teaspoon fennel seed; 1/4 teaspoon mustard seed; 1/2 cup sour cream; 1 tablespoon chopped fresh dill; 1 tablespoon lemon juice; 1 pinch cayenne; 3 cups thinly shredded purple cabbage; 12 each taco-sized corn or flour tortillas, warmed; 12 pieces The Fork & Fin; ®; Food Truck Breaded Appetizers Nashville Hot; Garnish chopped fresh dill

40 minutes 6 servings

Ingredients

1 each large yellow beet, peeled and very thinly sliced
1 each small yellow onion, thinly sliced
1/2 cup white vinegar
2 tablespoon water
2 tablespoon sugar
Kosher salt
Freshly ground black pepper
1 teaspoon coriander seed
1/2 teaspoon fennel seed
1/4 teaspoon mustard seed
1/2 cup sour cream
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1 pinch cayenne
3 cups thinly shredded purple cabbage
12 each taco-sized corn or flour tortillas, warmed
12 pieces The Fork & Fin® Food Truck Breaded Appetizers Nashville Hot
Garnish chopped fresh dill

Directions

Prepare fish according to package directions.
Put the beets and onion in a quart-sized heat-proof jar. Bring the vinegar, water, sugar, ¼ teaspoon each of salt and pepper, coriander, fennel and mustard seed to a boil. Pour over the beets, pushing down the vegetables into the liquid and let cool.
In a small bowl, stir together the sour cream, chopped dill and lemon juice. Season with ¼ teaspoon each salt and pepper and a pinch of cayenne.
To serve, layer the tortillas with purple cabbage, drained beets and onions and top with Nashville hots. Drizzle with dill cream and garnish with additional dill. Serve.