With Tequila-Lime Sauce and Pickled Slaw.
Every once in a while I make a recipe and I just don’t know where to start with the post. There is just too much goodness going on here. I guess I’ll go with the preparation order that Candice Kumai used in her book, Pretty Delicious. That’s not too crazy, I hope.
Just look at that glorious slaw.
So far this year I’ve pickled onions, peaches, and now cabbage with radishes. I am here to tell you that I am definitely a fan of pickling; it couldn’t be easier. Sugar and apple cider vinegar and time is all you need. You know what I’m not a fan of? Radishes. Well, unless they’re pickled, as I have just discovered.
There’s a lot of cilantro in there, and lime juice too. Oddly, it wasn’t that flavorful, but it had a lot of competition with the slaw.
All I have to say is Tequila.
Actually, I should mention that the sauce was a little thin for my liking. It’s Greek yogurt with lime juice in it and the tequila. I think next time I’m going to use sour cream and just pour the tequila right on the taco.
A much better looking version of the fish.
I cannot get enough of this slaw. I have some left and I want to put it on everything.
Avocados are optional. Don’t you just love how that always means they’re not included in the calorie count? I’m almost afraid to admit that I think I’m developing an allergy to avocados anyway.
In this case the tacos already come in at 470; so I can live without the creamy goodness of the avocados for now.
Eat Well and Savor.