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| Marinated Mexican Fish Tacos Slaw |
"I love coleslaw but I don't love the fat and calories from mayonnaise. This slaw is light, fresh, and the perfect topping for fish or shrimp tacos, or it can hold its own as a side dish. Every time I make it I'm asked for the recipe! The Granny Smith apple is the key ingredient that sets this apart from other slaws of this type."
Ingredients :
- 1 lime, cut in wedges
- 1 large Granny Smith apple, coarsely grated
- 2 cups coleslaw mix
- 1/2 cup finely chopped jicama
- 2 green onions, diced into 1/4-inch pieces
- 1/4 cup shredded carrot
- 1/4 cup chopped fresh cilantro
- 1/2 fresh jalapeno pepper, seeded and diced
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons rice wine vinegar
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 1H30M |
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- Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.
Notes :
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