Jul 19, 2012
WOW!! This was the base for truly the best fist tacos I have ever had.
I used a bag of pre-cut cabbage instead of doing it myself (yes, at 1am I was a little lazy).
I substituted 5.3 oz container of plain Greek yogurt instead of mayo.
I doubled up on the cilantro because it's soooo good.
THEN I added about 1/3 cup of chopped jicama to give this a nice crisp refreshing subtle crunch.
I let the slaw sit in a bowl in the fridge covered with clear plastic wrap for about 10-12 hours and then topped it off with some Hidden Valley Ranch ( on the tacos only, NOT in the slaw itself)
At first I thought the slaw was a little spicy for the average person (I love me some heat), but as it all set over night and was able to blend and the addition of ranch really gave this dish amazing full flavor!!
*Note* I ONLY made the slaw, and used frozen breaded cod fillets instead.
—J. Weir
