Want to kick your fish tacos up a notch? Oh wait we’re getting our TV chefs mixed up. We originally got this idea from a Bobby Flay recipe, but have adapted it to our tastes over the years, nixing the jicama and pureeing the cilantro to maximize flavor. Bam!
- 1/2 head red cabbage, cut in ribbons
- 2 carrots, grated
- 1/2 onion, grated
- 1/2 cup cilantro, stems and all
- juice from 1 1/2 limes
- 4 tbsp rice vinegar
- 2 cloves garlic, whole
- 2-4 tbsp Tapitio (or another chile sauce)
- 1/2 cup olive oil
- salt/pepper to taste
Toss cabbage, onion and carrots in a large bowl. Puree remaining ingredients in a blender. Pour over cabbage mix and toss to coat. Serve immediately or refrigerate for a few hours to let flavors meld. Serve over fish tacos or as a side dish.