Nothing says California/Baja like fish tacos. These are quick and easy!
1 clove garlic, minced
2 limes, juiced
Salt and pepper
4 c cabbage, shredded
8 oz scallions, slices thin
2 jalapeño, minced
1 tsp cumin
1 tsp chili powder
12 oz white fish
Preheat oven to 400.
In a large bowl combine garlic, cabbage, scallions, jalapeño, lime juice and 2 tbsp olive oil. Season with salt and pepper.
Whisk cumin, chili powder and 1/4 tsp salt. Rub over fish. Bake for 4 – 5 min per side, until cooked through. Flake fish.
Toast tortillas in a pan or over open flame.
Serve tortilla with slaw, fish and avocado.
Perfect for meatless Monday or taco Tuesday.
1 onion, diced
3 plum tomatoes, diced
2 cans of black beans, drained
1 can diced peppers
10 oz cabbage, sliced thin
4 oz shredded carrot
1 bunch of green onions, sliced thin
1 bunch of cilantro, chopped
3 TBSP lime juice
1 TBSP canola oil
1/4 c Cotija, crumbled
In a medium pan over medium heat, add 1 TBSP canola oil and the onions, sauté until soft, about 5 minutes. Add tomatoes, beans and chilies and cook over low heat for about 30 minutes.
Toss the cabbage, carrots, green onions, cilantro, canola oil and lime juice together.
In a warmed tortilla she’ll, place a spoonful of beans, top with coleslaw and cheese.
Serves 4 – 6.
This coleslaw is perfect with kalua pork! It would also be great with bbq meat. I used bagged slaw mix to speed things up. Be sure to let it chill for at least an hour so the flavors feta chance to mix.
4 c shredded cabbage
1 c pineapple, diced or crushed
3/4 c raisins
3/4 c shredded coconut
1/2 c slivered almonds
1/2 c canola oil
1/4 c apple cider vinegar
Juice of 2 limes
Salt and pepper
Combine in a large bowl.
Why is every time I am about to cancel a cooking magazine, they publish a few issues in a row that have tons of inspiration? This recipe is from F&W, the perfect cabbage for a big crowd and the fact that you make it the day before is a huge bonus!! The recipe called for peanut oil, but I have a few folks with nut allergies coming so I used grapeseed oil.
3 1/2 lb green cabbage, cut into 1-inch chunks
2 sweet onions, cut into 1-inch pieces
1 lb carrot, shredded
3 celery ribs, cut into 1/2-inch pieces
1 c sugar
1 c distilled white vinegar
3/4 c grapeseed oil
1 1/2 tsp dry mustard powder
1 tsp celery seeds
1 tsp kosher salt
1/2 c chopped flat-leaf parsley leaves
Working in batches, pulse the vegetables in a food processor until finely chopped. Transfer to a large bowl and toss well.
In a small saucepan, combine the vinegar, oil, sugar, dry mustard, celery seeds and salt and bring to a boil. Pour the dressing over the slaw and toss well. Refrigerate overnight. Just before serving, drain the slaw and stir in the parsley.
Serves 10 – 12.