I love me a good fish taco. Seriously, I have tried fish tacos from the coast of SC to TX, and from FL all the way to WI. What I have found that makes or breaks a good fish taco (besides the freshness of the fish) is the slaw that folks add on top. I can eat my fish taco with any kind of salsa whether it’s fruit or tomato based, but give me some torn cabbage and call it “slaw,” and, shoo mercy, I won’t be orderin’ your tacos again.
A couple of years ago, I started trying my hand with fish tacos at home, and over the course of time have come up with a slaw recipe that offers the crunchy texture of vegetables with the sweetness of a fruit salsa. It’s pretty good and pretty easy, if I do say so myself. I’ve also been known to make an extra bowlful as a side dish for a family cookout and never come home with any leftovers.
Growing Grace Farm’s Honey Citrus Slaw
3 cups red, white, and/or savoy cabbage, finely chopped or shredded
1 carrot, grated
2 green onions, chopped (onion and green shoot)
handful of cilantro, finely chopped
Juice of 2 limes
Juice of 1/2 orange
Couple of tablespoons of honey
1 tbsp apple cider vinegar (optional)
Celery seed (to taste)
Sea salt (to taste)
In a bowl, toss cabbage, carrot, onions, and cilantro. In a bowl, whisk together citrus juices, honey, celery seed, and salt. This dressing is very simple and can be adjusted to create a flavor you enjoy. If you like vinegar in your slaw, start by adding 1 tbsp of apple cider vinegar. I find it adds a nicer flavor than white vinegar.
Pour dressing over slaw. I find it has a better flavor if you make it at least 2 hours before you eat it. It will keep a couple of days, but I bet you won’t be able to keep it around that long!