Sweet-n-Sour Slaw for Fish Tacos

In Cooking, Uncategorized on January 16, 2011 at 4:26 pm

This recipe is really about the coleslaw, but when I tasted it I knew it was perfect, at least in our house, to make fish tacos!  If you don’t want to bake fish for this you could easily substitute shrimp (breaded or not!).

Sweet-n-Sour Coleslaw

  • 1/3  cup  white wine vinegar
  • 1/3  cup  sugar
  • 1/4  cup  fresh orange juice
  • 1/8 fat-free mayonnaise
  • 1 package coleslaw mix (approx 6-8 cups of mixed cabbage)
  • 1/2  tsp kosher salt
  • 1/8 tsp celery seed
  • fresh ground pepper, to taste
  • 1  jalapeno, seeded and finely chopped

Directions: Combine first 3 ingredients in a small saucepan; cook over low heat 3 minutes or until sugar dissolves, stirring with a whisk. Chill.  Combine vinegar mixture, mayo, coleslaw mix (cabbages), seasonings, and chile. Cover and chill. Toss gently before serving.

Super easy and the orange juice adds sweetness while the vinegar makes the slaw tangy.  For me its pretty tart to eat alone, but it would compliment potato salad or any smoke meat nicely and I think seafood. I  took some cod fillets I had in the freezer; cut them into strips; dredged in a couple Tbsp of flour; dipped in 1 egg whipped with 1 Tbsp water; then rolled in 1/2 cup panko bread crumbs combined with 1 Tbsp butter; Baked at 450 for 12-15, until juices run clear (time will vary based on fish thickness).  Based on Nutritondata the fish alone was approx. 295 cal; 8g fat; 33 carbs; and 38g protein.  As for the coleslaw – a serving of one cup is approx 89 cal; .2g fat; 21g carbs; and 1.9g protein.

We dressed our fish tacos with coleslaw, fresh cilantro, jalapeno and srirachia, but this is the fun part – do what you like 🙂

  1. This looks good enough for me to try to actually make it! 🙂

  2. this. sounds. awesome. I’m a fish taco nut. And a good slaw – man, you could munch on it alone and be happy!

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