The ubiquitous fish taco of Baja California is often served with a smooth, loose avocado sauce and shredded cabbage. Many come with a cabbage slaw containing mayonnaise, which I find to have too creamy a texture when paired with the already-creamy avocado sauce. This version of Baja style cabbage slaw is brighter, crisper, and adds a few more layers of flavor that complement the fish.
- 2 cups shredded cabbage
- 1 to2 fresh jalapeño chiles, thinly sliced into matchsticks
- 2 to 3 radishes, thinly sliced into matchsticks
- 2 to 3 scallions, thinly sliced diagonally
- 2 tablespoons chopped fresh cilantro
- Juice of 1-to limes
- Salt and pepper to taste
Combine all ingredients in a bowl. Serve with fish tacos, carne asada, grilled chicken, or as a tostada topping. Makes about 2 ½ cups.
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