Every fish taco needs a great slaw. Honey, It’s right here.
And it doesn’t have to be a fish taco — it can be a quesadilla. But meet their partner-in-crime. One more thing…if the spicy, sweet combo of this slaw sounds like it would be great dipped up with your favorite corn chip, then chop the veggies instead of grating them and toss them up with some big chunks of avocado. Oh — a jalapeno margarita wouldn’t be a bad deal here either.
Spoon up some of this slaw and place a generous portion on a taco. It’s especially good with my Cornmeal Crusted Fish Tacos or It’s really good just by itself with a turkey sandwich. You can also add the slaw to a lettuce salad with some grilled chicken for a light yet satisfying dinner.
Handling Peppers ||
Danger, Will Robinson! ( if you don’t know who that is Google “Lost in Space”).
Handling any spicy pepper (jalapeno, serrano, ghost, habanero, etc.) isn’t for the meek. When slicing, dicing or chopping peppers, the heat is in the seeds. Sometimes you remove them.
To do that, make a long cut down the length of the pepper and take a small spoon and scrape the inside from top to bottom to remove the seeds and ribs. Immediately wash your hands ( you can also wear gloves). Trust me, you don’t want to touch your eyes or skin after handling peppers. And if for some reason you do, rub some milk on your skin to quell the flames. But don’t put it in your eyes.
For a crowd:
Mix up some of this slaw as part of a taco bar. This would also be great as a light bruschetta with some grilled shrimp.
For a few:
Whip up a batch of this in the fridge on Sunday to accent a great weeknight meal or lunch the next day.
Jalapeno, Apple and Carrot slaw
- 1-2 jalapenos, diced small - depends on size and your heat pref
- 2/3 cup thickly grated or shredded carrots, packed
- 1 cup shredded cabbage
- 1/4 cup red onion, minced
- 1/2 cup red pepper, chopped
- 1/2 cup tart, sweet apple like Honeycrisp or Pink Lady, diced small
- 2 T cilantro
- 1/4 cup white vinegar
- 1 T sriracha
- 1 T honey
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 1/4 cup olive oil, might need a little more
- fresh lime
- Combine all of the chopped veggies and fruit in a small bowl and toss to evenly distribute the jalapeno.
- Add the vinegar to a glass measuring cup. To it, add the sriracha, honey, salt and pepper and whisk together to make sure the honey is entirely blended. Slowly add the olive oil whisking the entire time to make an emulsion.
- Slice off a piece of the end of the lime and squeeze it into the dressing. Whisk together and taste for seasoning.
- Toss dressing with slaw. Can be made 2 hours ahead.
- Garnish with a few sliced jalapenos on the top of the slaw before serving.
- To seed peppers: make a long cut down the length of the pepper and take a small spoon and scrape the inside from top to bottom to remove the seeds and ribs. Immediately wash your hands ( you can also wear gloves).trust me, you don't want to touch your eyes or skin after handling peppers. And if for some reason you do, rub some milk on your skin to quell the flames (but don't put it in your eyes).