I’ve had these Chili-Lime tacos on my to-do list for quite some time. I just felt like something was not complete about them. So while I worked on my taco marinade recipe, I searched for the perfect umph to make the whole meal unique….
See, my daughter won an eating contest at the Orange County Fair a few months ago… bless her heart, she’s her mama’s girl <3 Her prize was a gift certificate to Wahoo’s Fish Taco. And last week we finally decided to use that bad boy. It was then and there I had the revelation as to what would be perfect yin to the chili-lime chicken’s yang. Citrus Slaw. I LOVED Wahoo’s slaw. The dressing wasn’t thick and goopy. Just a light, light cream, a lot of citrus and a fresh herbs. Paired perfectly with the taco underneath. It didn’t mask the flavors of the taco but complimented them. I dare say this slaw would go perfect with ANY taco- fish, steak or chicken you choose to top it on.
Start by chopping all your veggies and herbs. Slice everything nice and thin. For the carrots I really love my titan julienne peeler. For the chopping Zwilling is always my favorite. Sharp and precise.
Combine in a large bowl. This bowl is my very personal favorite. Its a Large white Bistro Bowl by Fiesta Dinnerware.
In a smaller bowl make the sauce. Pour over, Mix well, Let rest. Serve.
Garnish your taco with Pico de Gallo, and avocado- but thats all you’ll need! I swear you won’t find the need for cheese or sour cream. This is amazing.
- 2 cup green cabbage (about 1/2 a head)
- 1 cup purple cabbage (about 1/4 a head)
- 2 green onion chopped
- 1/2 cup cilantro finely diced
- 1 carrot julienne cut
- 2 Tbs Mayo
- juice of 1 lemon (about 1/4 cup)
- juice of 1 lime
- 1 tsp salt
- pepper to taste
- chop cabbage, onion, carrot, cilantro, combine in large bowl.
- In a small bowl mix mayo, lemon, lime salt and pepper.
- Stir together and let rest for 30 minutes. top on your favorite taco with pico de gallo.