Fish Taco Slaw Rice Vinegar

In a large bowl combine the cabbage and carrots.

Fish taco slaw rice vinegar. 1 2 large carrot grated. 1 teaspoon apple cider vinegar lime wedges sliced avocado guacamole or salsa if desired cooked rice i prefer basmati or jasmine enough for 2 3 servings. Cut into strips across the fillet approximately 1 inch wide by 3 inches long. Rinse and pat the fish dry.

Ingredients 2 cups finely shredded green cabbage cup thinly sliced red bell pepper cup thinly sliced red onion 2 tablespoons seasoned rice vinegar 2 tablespoons extra virgin olive oil teaspoon salt teaspoon freshly ground pepper. Fish taco bowl with rice slaw the cook report coriander pepper white fish limes juiced lime wedges salt and 11 more beer battered fish tacos with spicy slaw drizzle and dip oil carrot beer flour carrot slaw chilli sauce white fish fillets and 17 more. Add in 2 tablespoons hosin sauce juice of lime 4 tablespoons chopped cilantro honey rice vinegar and salt to taste. Chop 2 cups of red cabbage into small strips and place in a bowl.

Stir well and set aside. If you don t have coleslaw mix but have these vegetables on hand make your own coleslaw using this recipe. Heat a drizzle of oil in a frying pan over a medium high heat. To make the slaw whisk the sugar and apple cider vinegar together in a medium bowl.

Add the radishes and cabbage cover tightly with plastic wrap and refrigerate for at least 3 hours preferably. Pour the mixture over the cabbage and carrots and toss to coat. Pour oven coleslaw mix and toss together until evenly coated. In a small bowl stir together olive oil rice wine vinegar minced garlic or garlic powder and salt.

Dredge the fish pieces in the flour mixture and fry in the hot oil until cooked about 3 minutes. Directions make the slaw. In a food processor add avocado sour cream 2 tablespoons cilantro taco seasoning and juice of lime. Whisk together the flour cumin coriander and chilli powder with plenty of salt and pepper.

Season the fish with salt and pepper and set aside.