Ensalada de col para tacos de pescado

Ingredientes

• 1 cup shredded carrot
• 1 cup shredded purple cabbage
• 1 cup shredded green cabbage
• 2 green onions
• Half a bunch of cilantro
• 1/4 cup Greek yogurt
• 2-3 tablespoons mayonnaise
• 1 whole lime
• Jalapeño or pickled jalapeño (optional)
• Salt and pepper to taste

Preparación

1. 1

   In a large bowl, add the Greek yogurt, 2 tablespoons of mayonnaise, lime juice with a good pinch of salt and pepper. Whisk together

2. 2

   Thinly slice the purple and green cabbage and carrots using either a mandolin or sharp knife. Slice the green onions and cilantro, including the stems. *Optional, finely dice fresh or pickled jalapeños for a spicy kick

3. 3

   Add all the chopped veggies to the bowl with the dressing and toss together. Taste for seasoning and add the 3rd spoon of mayonnaise if needed

4. 4

   Let it stand for 5-10 minutes then serve up your fresh creamy fish taco slaw on your favorite tacos, salmon tacos or protein bowls and enjoy!