Fish Tacos

Ingredients

Sauce:

1/2 cup sour cream
1/3 cup Mayo
2 Tbsp lime juice (from 1 medium lime)
1 tsp garlic powder
1 tsp Sriracha sauce, or to taste

Coleslaw:

1 1/2 cups shredded green cabbage I use a mandolin to shred the cabbage, or you can use just one type
1 1/2 cups shredded purple cabbage
1 cup shredded carrots
1/2 cup chopped fresh cilantro
1/2 cup sliced green onions

Dressing:



1/4 cup extra virgin olive oil



1 lime juiced



1 TB honey



1 garlic clove minced



1/4 tsp red pepper flakes optional



1/8 tsp salt or more to taste





Instructions



In a large bowl, combine the coleslaw ingredients: shredded cabbage, shredded carrots, chopped cilantro, and sliced green onions.



In a small bowl or jar, whisk together the dressing ingredients: olive oil, lime juice, honey, minced garlic, red pepper flakes, and salt. Pour as much dressing over the coleslaw as desired. The dressing is also delicious over a salad if you have leftovers.



Toss the coleslaw and dressing together. Serve the coleslaw over tacos, on sandwiches (a barbecue chicken sandwich is great with this coleslaw), or serve as a side salad. The coleslaw may be prepped in advance and refrigerated, or used immediately after preparation.