A couple of months ago, I stumbled upon Food and Wine’s best fish taco recipe, which is an all around winner. It’s well worth adding to your recipe box or bookmarks! Since making it the first time, I’ve made the cabbage slaw whenever we have tacos–not just the fish kind!
On taco nights of yore, I put out whatever lettuce or mixed greens we had on hand. But this slaw adds such a delightful lime flavored crunch that’s missing with romaine or iceburg. I’m never going back! It takes about 5 minutes to pull together–worth every second.
This slaw is so easy to make, and tastes delicious. We have this slaw with both regular tacos and fish tacos, and it’s equivalently delicious.
- 1 head of cabbage
- 2 Tbs. olive oil
- 2 Tbs. fresh squeezed lime juice
- Salt and pepper
- Using a chef's knife, finely chop 4 cups of cabbage
- In a bowl, add shredded cabbage, olive oil, lime juice, salt and pepper
- Toss to combine.
- Refrigerate up to a day in advance, or serve immediately with your favorite tacos
In case you were curious, we made it through our first full round of our 4 week meal rotation, and we’re never going back!