Lettuce is a fish-taco no-no. Shredded cabbage stands up better in the heat and adds a crisp, satisfying crunch.
- 5 cups shredded green cabbage (1/2 medium cabbage, about 12 ounces)
- 1 1/2 teaspoons coarse salt
Toss together shredded cabbage and coarse salt in a medium bowl. Let sit 30 minutes and pat dry before serving.
SourceBlueprint, July/August 2007