One of the best components of a classic Baja California Fish Taco is the crunchy slaw.
Over the years, my “healthy” slaw recipe has evolved from the traditional mayo style to a pickled preparation using Apple Cider Vinegar. This creates a fresh-flavorful blend that serves crisp the first night and then keeps well in the refrigerator for a few days to top off burritos, salads, and sandwiches with some colorful acidic texture.
You can vary the mixture of the freshies with what’s on hand—
Ingredients—
1/2 head- Green Cabbage chopped
1/2 Red Onion chopped
1 cup Cilantro fresh chopped
2 Jalapeño Chilies— fire roasted then chopped
1 cup Carrots— grated
1 cup Apple Cider Vinegar
3 Garlic Cloves— pressed & chopped
2 tablespoons Agave or Honey
1 tablespoon Cumin ground
2 tablespoons Mexican Oregano
1 teaspoon ground cumin
6 dashes hot sauce
kosher salt and freshly ground black pepper to taste
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