Anyone hve recipe 4 simple,spicy mexican coleslaw & some side dishes to go w/it??!
Anyone hve recipe 4 simple,spicy mexican coleslaw & some side dishes to go w/it??
I have discovered that real mexican food is not real spicy but tex mex is & i'd like to get recipes for coleslaw for both spicy & non spicy..Thanks
Answers: Spicy mexican Coleslaw
1/2 head green cabbage, shredded
1/2 lb jicama, shredded
1 large carrot, shredded
3 medium tomatoes, seeded and diced
1-2 minced seeded jalapeno
1/3 cup chopped cilantro
Dressing
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 cloves garlic, minced
2 tablespoons sugar
1/2 teaspoon ground cumin
salt and pepper
Directions:
Combine all salad ingredients and mix well.
Combine all dressing ingredients and toss well with salad ingredients.
Refrigerate until ready to serve.
This slaw gets better if it has a chance to sit for a few hours before serving and it's even good the next day.
(YOU can try serving your coleslaw with this it is actuallly quite good)
Fish tacos
Ingredients
1lb Tilapia or other firm white fish
2tbls all purpose flour
Olive oil
white wine(optional)
1 tbls chili powder
1tbls cumin
1tsp oregano
1tsp salt
1tsp pepper
2 cloves garlic, pressed or chopped
8 corn tortillas
2 cups coleslaw mix
1 bunch green onions, chopped
1 lime
1 avocado
1/2 cup light sour cream
1/4 cup light mayo
1tsp red wine vinegar
1 tbls cilantro, chopped
salt and pepper to taste
Directions
Mix flour, chili powder, cumin, oregano, salt and pepper.
Rub mixture on both sides of fish fillet
Pour a tbls of olive oil in a non-stick skillet, heat
cook fish on both sides till light and flakey.
Deglaze pan with white wine. ( optional)
Chop green onions, mix with coleslaw mix
Make creama
mash avocado, cilantro, juice of one lime, sour cream and mayo
add vinegar, add salt and pepper to taste.
Heat corn tortillas over gas flame or in skillet. Take 2 corn tortillas, add some fish, coleslaw mix and top with creama. Enjoy.
NON_SPICY MEXICAN COLESLAW
6 cups very thinly sliced green cabbage (about 1/2 head) (see Tip)
1 1/2 cups peeled and grated carrots (2-3 medium)
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat. 1/2 head green cabbage, shredded
1/2 lb jicama, shredded
1 large carrot, shredded
3 medium tomatoes, seeded and diced
1-2 minced seeded jalapeno
1/3 cup chopped cilantro
Dressing
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 cloves garlic, minced
2 tablespoons sugar
1/2 teaspoon ground cumin
salt and pepper
Combine all salad ingredients and mix well.
Combine all dressing ingredients and toss well with salad ingredients.
Refrigerate until ready to serve.
This slaw gets better if it has a chance to sit for a few hours before serving and it's even good the next day.