photo by zampano!!!
Fish tacos are a favorite of mine. They're almost a comfort food - any opportunity to try fish tacos ends in me with an empty plastic basket. One thing fish taco stands won't tell you - you can cover up nearly any bad fish with a really good slaw. This is one. I once worked at a restaurant who's strategy was to cover absolutely everything in cheese, their theory being everyone likes cheese. Same applies.
You'll want to be careful matching this with any fish that's been blackened or is otherwise extremely spicy. That said, this is a fantastic side dish on its own and fairly addictive.
Spicy Slaw
- 1 head green cabbage, shredded
- 2 carrots, grated
- 1 red onion, preferably pickled
- 2 green onions, chopped
- 3 Serrano chilies, seeded, minced
- 1 garlic clove, minced
- 1/4 cup mayonnaise or yogurt (I always use yogurt)
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 Tbsp apple cider vinegar
- 1 Tbsp Stone Ground Mustard
- 1 Tbsp Creole Mustard
- 1 Tbsp Dijon mustard
- 1 Tbsp sugar
- 1/2 tsp celery seeds
- Sea Salt, Black and White Pepper
- In a large bowl, combine cabbage, carrots, onions, chilies and garlic. Toss well.
- In a smaller bowl, whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustards, sugar and celery seeds to blend.
- Toss together in the large bowl until everything is coated well.
- Season to taste with salt and peppers.
Slaw can be prepared ahead and refrigerated. Serve cold or at room temperature.