Sayulita Slaw & Fish Tacos

Serves 6-8 as a side dish and 10-15 as an accompaniment to fish tacos

Great with fish tacos!

ingredients

SLAW:
1/2 head red cabbage, shredded
1/2 head green cabbage, shredded
1 red pepper, julienne
1 yellow pepper, julienne
1 orange peeper, julienne
6 scallions (including the green half), thinly sliced
1 large jicama, peeled, cut into 1/4 inch round slices, and then julienne
JALAPENO- LIME DRESSING:
1 1/2 cups of BEST FOODS (no substitution) mayonnaise
1/4 cup sour cream
2 tablespoons white wine vinegar
1 teaspoon dijon mustard (no substitution)
2 teaspoon cumin
1/4 teaspoon dried ground cayenne pepper
1 clove garlic, minced
1 jalapeno, seeded and small-diced
1 large lime, zested and juiced
1/2-1 large bunch cilantro (depending on your taste preference), cleaned, and roughly chopped (1/2- 1 cup)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1
1. Place all of the slaw ingredients in a large bowl and toss.
2
2. In the bowl of a food processor, combine all of the dressing ingredients and pulse until smooth (about ten times)
3
3. Pour the dressing over the slaw and toss. This can be done up to 30 minutes before serving.
4
4. For fish tacos: Fill a toasted tortilla with all or any of these: salulita slaw, fish, avocado, feta or queso fresco, black beans, corn, tomatoes. Vegetarian option: Use grilled sweet potatoes in place of the fish

Source: Kelly Cottrell & Anna Thorne