Marinated Mexican Fish Tacos Slaw
Description
This light, fresh Mexican coleslaw is made with a Granny Smith apple and jalapeno pepper, and pairs well with shrimp or fish tacos.
Ingredients
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1 lime, cut in wedges
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1 large Granny Smith apple, coarsely grated
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2 cups coleslaw mix
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1/2 cup finely chopped jicama
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2 green onions, diced into 1/4-inch pieces
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1/4 cup shredded carrot
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1/4 cup chopped fresh cilantro
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1/2 fresh jalapeno pepper, seeded and diced
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3 tablespoons extra-virgin olive oil
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3 tablespoons rice wine vinegar
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1 teaspoon white sugar
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1/2 teaspoon salt
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1/4 teaspoon fresh cracked black pepper
Directions
1
Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.