So many of my best memories in recent years involve delicious tacos-at the beach on the Oregon coast, Taco Tuesday date night with my husband when all I needed was some alone time with him, our favorite taco place in my hometown where our family goes, and trip to California with my girls munching on tacos.
So many memories all wrapped up in little tacos.
To me, the best part of any good taco (especially fish tacos) is not only the delicious meat (I don't often choose veggie only tacos) but that delicious crispy and flavorful slaw on top. And I finally feel like I finally mastered my own version of those slaws for when we make tacos. I used a shredded coleslaw mix so that I could whip up my own batch whenever and in smaller batches.
I HIGHLY recommend eating this slaw over the carnitas taco recipe I posted last week in corn tacos. Everyone will love you. People will cheer. And the memories. So many good memories to be had with delicious tacos.
Cabbage Slaw for Tacos
The Apron Gal
Serves 12-16 (can easily be halved for a smaller batch)
14-16 ounce package coleslaw mix like this (shredded cabbage, carrots, etc.) or you can be an overachiever and cut around 6 cups of your own mixture of fresh cabbage, radicchio and carrots :)
1 cup chopped cilantro
1/2 cup chopped red onion
Juice of 1 Lime
2 teaspoons apple cider vinegar
1/2 cup, scant mayonnaise
Dash of Salt
1/2 jalapeno, optional
Finely chop the red onion and cilantro (chop and add desired amount of jalapeno here also). Add red onion and cilantro to shredded coleslaw mix. Stir in juice of the lime, apple cider vinegar, a dash of salt and then gradually add in mayonnaise until desired sauciness is achieved.
Let chill for 1 hour to let flavors meld properly (recommended but not required).
Cook's Note: I don't recommend making this too far in advance as you don't want the coleslaw to get soggy. You could certainly wait on adding the mayonnaise until slightly before serving and have everything else mixed together.