Dogfish Tacos with Corn & Black Bean Salsa, Broccoli Slaw and Chili-Lime Aioli

By / Photography By Paul Rogers | June 26, 2017


Corn & Black Bean Salsa

Spread corn on cookie sheet and roast in 350° oven for 12 minutes. Place in large bowl and add next eight ingredients. Stir to combine. Mix lime juice and honey until honey dissolves, add to corn mixture and mix well. Chill.

Broccoli Slaw

Blend first nine ingredients in a food processor, then remove and toss mixture with slaw.

Chili Lime Aioli

Put first eight ingredients into food processor and, while blending, slowly add oil.

Fish and fish fry crust mixture

Combine dry ingredients to make fry crust mixture. Lightly dust dogfish with fry crust mixture. Fry in oil until golden brown. Set aside to drain.

To assemble tacos:

Place each tortilla in non-stick pan on low heat. Add ¼ cup cheese and melt slowly. Remove and set on plate, add a few chunks of fried dogfish, cover with salsa, top with broccoli slaw and add touch of aioli.

Serve immediately.


Corn & Black Bean Salsa
  • ½ pound frozen corn
  • ½ cup cooked black beans
  • ½ large red onion, diced
  • ¼ red pepper, diced
  • ¼ green pepper, diced
  • ¼ yellow pepper, diced
  • ½ red tomato, diced
  • Handful fresh cilantro, chopped
  • Salt and pepper to taste
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
Broccoli Slaw
  • ¼ cup honey
  • ¼ cup hot chili relish
  • ½ cup BBQ Sauce
  • ½ cup Italian dressing
  • ⅛ cup lime juice
  • 1 tablespoon ground cumin
  • ½ tablespoon celery seed
  • ½ tablespoon lemon pepper seasoning
  • Handful fresh cilantro
  • 1½ cups pre-packaged broccoli slaw mix
Chili Lime Aioli
  • 1 egg
  • 2 tablespoons lime juice ¾ teaspoon cumin
  • ½ tablespoon coriander
  • ½ tablespoon chili powder
  • Pinch cayenne powder
  • Pinch of salt and pepper
  • Handful fresh cilantro
  • 1½ cups vegetable oil
Fish and fish fry crust mixture
  • 1-1½ pounds dogfish fillets, cut into 1½-ounce pieces
  • ½ cup yellow corn meal
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon dark chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • Vegetable oil for frying
To assemble tacos:
  • Eight 6-inch flour tortillas
  • 2 cups shredded cheddar cheese

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