1/4 cup white vinegar
2/3 tablespoon dried oregano
1/2 tablespoon crushed red pepper
1/2 tablespoon kosher salt
7 cloves garlic, peeled
1 1/2 bunches fresh flat-leaf parsley, stemmed
Juice of 1 fresh ripe lime
3/4 cup extra-virgin olive oil
One 12-ounce skinless fillet snakehead, sliced into 1-inch-thick slices
4 1/2 ounces onion, small dice
2 ears corn, grilled until blistered, kernels removed
Juice of 2 ripe limes
1 jalapeno, seeded and finely diced
1/4 bunch fresh cilantro, stemmed and roughly chopped
1 1/2 cups mayonnaise
1/8 cup sugar
1/8 cup white vinegar
1 1/2 tablespoons chipotle in adobo, pureed
1/2 tablespoon fresh lime juice
1/2 head cabbage, shaved
Canola oil, for cooking fish
Grilled 6-inch tortillas, for serving
Fried sweet potato sticks, for serving
Lime slices, for serving
If snake head is not available, it can be substituted with blue catfish, another invasive fish widely available in markets or any other white fleshed fish.
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