Coleslaw para tacos de pescado listo en cinco minutos

Ingredientes

• 1/2 head green cabbage, thinly shredded (or one 14-oz bag coleslaw mix)
• 1/4 cup mayonnaise (full-fat)
• 1/4 cup sour cream or Greek yogurt
• 2 tablespoons fresh lime juice (about 1 juicy lime)
• 1 tablespoon honey or agave
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper to taste

Preparación

1. 1

   In a large bowl, combine the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, honey (or agave), and ground cumin. Whisk vigorously until the mixture is completely smooth and emulsified. Taste and adjust lime or honey to your preference.

2. 2

   Add the shredded cabbage (or coleslaw mix) and chopped cilantro directly to the bowl with the dressing. Use a spatula or tongs to toss everything together until every shred of cabbage is evenly coated in the dressing.

3. 3

   Season the slaw generously with salt and freshly ground black pepper. Give it one final toss. Let the slaw sit for 2-3 minutes to allow the cabbage to soften slightly and absorb the flavors.

4. 4

   Serve immediately, piled high onto warm tortillas alongside cooked fish.