I usually top fish tacos with a quick slaw of red cabbage, red bell pepper, radish (if I have some), shredded carrot (if I have one), avocado, cilantro and lime juice. Simple and easy.
While browsing through "The Best Mexican Recipes" from America's Test Kitchen I came across a recipe for zucchini-avocado slaw. In the cookbook the slaw was paired with potato fritters, but I just knew it would be delicious on fish tacos.
It was essentially the same as what I've been making, but with shredded zucchini in place of the cabbage.
I made a few adjustments — swapping in pickled jalapeno for a bit more acid, reserving the cilantro for garnish and skipping the green onion because I didn't have any — and it was just as good as planned.
Get unlimited access to the
Arkansas Democrat-Gazette
You can cancel anytime.
Unlimited Digital Access
$1 for 8 weeks
Unlimited digital access to the website, app, newsletters and WholeHogSports.com
More details
Your subscription includes SUBSCRIBER EXCLUSIVE content you can't get anywhere else, unlimited stories, a daily digital version of the printed paper and complete access to newsletters. Cancel anytime.
Most Popular
Unlimited Digital Access + iPad + Sunday Home Delivery
$39/month
Unlimited digital access with an iPad and Sunday home delivery
More details
Your subscription includes an iPad, SUBSCRIBER EXCLUSIVE content you can't get anywhere else, unlimited stories, Sunday print home delivery and complete access to newsletters. Cancel anytime.
Choose Plan
Unlimited Digital Access + iPad
$39/month
Unlimited digital access with an iPad
More details
Your subscription includes an iPad, SUBSCRIBER EXCLUSIVE content you can't get anywhere else, unlimited stories and complete access to newsletters. Cancel anytime.
Choose Plan