Cabbage slaw for fish tacos v1.3
I've offered a couple of different cabbage slaw recipes in past years, but this latest version is the best so far.
I piled it on top of ancho-crusted halibut (liberally covered the fish with salt, pepper, and ancho chili powder then cooked it in a little high heat safflower oil in a cast-iron skillet over high heat for about 6 minutes on the first side and 4 minutes side two}.
The small white corn tortillas worked really well — I stacked them up, wrapped them in aluminum foil, then heated them all at once in a 400-degree oven.
Servings: 6
Prep time: 10 minutes
Ingredients
- 1/2 head green cabbage, shredded
- 1/2 bunch cilantro, coarsely chopped
- 1 red pepper, seeded and diced
- 2 medium tomatoes, diced or a handful of cherry tomatoes cut in half
Vinaigrette:
- 1 clove garlic, minced then mashed
- 1-inch jalapeño, minced
- 1 teaspoon Dijon mustard
- 3 tablespoons fresh lime juice
- 4 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
Directions
- Toss the veggies together in a salad bowl.
- Whisk the vinaigrette in another bowl.
- Dress the slaw then serve over hot flaked blackened fish on a hot white corn tortilla.
Nutrition information (per serving)
- Calories: 120
- Total fat: 10 g
- Saturated fat: 1.5 g
- Cholesterol: 0 mg
- Sodium: 30 mg
- Total carbohydrate: 8 g
- Dietary fiber: 3 g
- Total sugars: 5 g
- Protein: 2 g