Print: Marinated Mexican Fish Tacos Slaw

I love coleslaw but I don't love the fat and calories from mayonnaise. This slaw is light, fresh, and the perfect topping for fish or shrimp tacos, or it can hold its own as a side dish. Every time I make it I'm asked for the recipe! The Granny Smith apple is the key ingredient that sets this apart from other slaws of this type.

Prep

24 min

Cook

3 min

Servings

Difficulty

Medium

Ingredients

1 lime , cut in wedges
1 large Granny Smith apple , coarsely grated
2 cups coleslaw mix
0.5 cups finely chopped jicama
2 greens onions , diced into 1/4-inch pieces
0.25 cups shredded carrot
0.25 cups chopped fresh cilantro
0.5 freshs jalapeno pepper , seeded and diced
3 tablespoons extra-virgin olive oil
3 tablespoons rice wine vinegar
1 teaspoon white sugar
0.5 teaspoons salt
0.25 teaspoons fresh cracked black pepper

Instructions

1 Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.

Nutrition per serving

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