Fish Tacos with Coleslaw

A coleslaw recipe that can be served with any type of grilled, pan fried, or poached white fish in a fish taco.

Ingredients:

¼ to ½ cup mayo

¼ to ½ cup plain Greek yogurt

1 teaspoon powdered mustard (or two teaspoons regular mustard)

1/8 cup apple cider vinegar (Braggs is a good brand)

½ cabbage (shredded)

2-3 grated carrots

1 bunch cilantro (minced)

3-5 radishes (grated or minced)

1 red pepper (grated or minced)

½ sweet onion (ex. Walla Walla or Vidalia)
salt and pepper (to taste)

*note: if you have a food processor you can shred all the vegetables in it

Preparation:

1.     Mix together mayo, yogurt, mustard, and vinegar to make dressing

2.     Mix together shredded vegetables

3.     Stir dressing into shredded cabbage and carrots and salt and pepper to taste

4.     This coleslaw can be eaten by itself or with another dish but it is a nice topping for fish tacos. If desired, grill, pan fry, or poach any type of white fish in your favorite seasonings and serve in whole-grain tortillas with the coleslaw.

Shopping list for donations to Chagrin Falls Park Food Pantry (remember to print and include a copy of the recipe to include with your donations):

1 jar mayo

Plain Greek yogurt

Powdered or regular mustard

Apple cider vinegar

1 head of cabbage

2-3 carrots

3-5 radishes

1 red pepper
salt and pepper

1 sweet onion (such as Walla Walla or Vidalia)

Any type of white fish

Whole grain tortillas