Mike's EZ Cilantro Lime Cole Slaw

MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

This easy, super chilly, crispy slaw is fantasic on all tacos or tortas. Especially fish tacos! Great work students! What a delicious little time saver you created!

Mike's EZ Cilantro Lime Cole Slaw

This easy, super chilly, crispy slaw is fantasic on all tacos or tortas. Especially fish tacos! Great work students! What a delicious little time saver you created!

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Ingredients

5 Minutes
12 servings
  1. ● For The Cilantro Lime Slaw [all thin sliced with madoline]
  2. 4 CupsWhite Cabbage [mix red if you'd like]
  3. 1 CupCilantro Leaves [+ reserves for service & garish]
  4. 1/2 CupRadishes
  5. 1LG Jalapeno Pepper
  6. 1/2 CupRed Onions
  7. 1/3 CupGreen Onions
  8. 1/2 CupVidalia Onions
  9. 1 tspGranulated Garlic
  10. 2Fresh Limes [juiced - reserve half for sides & garnish]
  11. 1 tspFresh Ground Black Pepper
  12. 1 tspMexican Oregano
  13. 1/2 tspGranulated Garlic Powder
  14. ● For The Options [as needed - rough chopped]
  15. Gordens Baked Crusted Tilapia Filets
  16. Firm Tomatoes
  17. Crisp Lettuce
  18. Guacamole
  19. LeavesCilantro
  20. Jalapenos
  21. Green Onions
  22. Radishes
  23. Lime Wedges
  24. Red Or Green Salsas
  25. Prefabed Crusted Or Fresh Blackened Tilapia
  26. 1 Pound80/20 Hamburger
  27. Taco Shells Or Flour Tortillas
  28. 1 PacketMcCormick Taco Seasoning

Cooking Instructions

5 Minutes
  1. 1

    Thin slice and season your cabbage mixture.

  2. 2

    Prepare your sides.

  3. 3

    Mix your cabbage with your lime and seasonings and chill.

  4. 4

    Both fish and regular full accoutrements pictured.

  5. 5

    Prefabed guacamole pictured.

  6. 6

    Bake your tilapia as per manufactures directions. Usually at 425° for 20 minutes. Slice them in half.

  7. 7

    Place hot crispy fish in a warm flour tortilla.

  8. 8

    Pile on the vegetables, sour cream and guacamole. Add salsas. Enjoy!

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MMOBRIEN
MMOBRIEN @cook_2891564
on
ALBUQUERQUE, NEW MEXICO
I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!
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