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Tequila Lime Slaw

Tacos with Tequila Lime Slaw

Tacos with Tequila Lime Slaw

Anything that has a “tequila lime” flavor fascinates me.  I’m not much of a tequila drinker usually, but as a flavor in a marinade or salad dressing it draws me in.  I love lime, perhaps that is the draw for me.  I found a cole slaw that had “tequila lime” in its title and I needed to try it.  We’d have tacos for dinner with tequila lime slaw!

The logical use of such a flavorful (I correctly assumed) slaw would be in tacos.  I had Mexi Pulled Pork in the freezer and all of the rest of the condiments to make tacos, so it was a done deal.  It would also be a very quick prep if I had most everything diced ahead of time.

I diced up tomatoes and set them aside in a container.  I used about 1/2 a small head of cabbage, cut into fine strips.  I had some small-sized sweet bell peppers and cut them thinly for a change of color and shape.

Cut cabbage and peppers into fine strips. Zest one lime.

Cut cabbage and peppers into fine strips. Zest one lime.

The vinaigrette was fairly simple.  I measured all of the ingredients, grated then squeezed the juice out of the limes and mixed well.  I didn’t have fresh cilantro so I used dried.  It would have time to hydrate before dinner.  Use whatever you have on hand.

Mix vinaigrette ingredients well

Mix vinaigrette ingredients well

I tossed the slaw a few times to coat the veggies and set it in the fridge to stay cool while I finished preparing the rest of the taco ingredients.

Toss vinaigrette with rest of ingredients

Toss vinaigrette with rest of ingredients

I heated my shredded pork in a small saucepan until it was bubbling away.

Heat the taco meat

Heat the taco meat

I cut and cubed two perfectly ripe avocados and set them aside in a bowl.

I pulled the tortillas out of the package and began to plate.  I spread 3 small tortillas on each plate and microwaved for 20 seconds just to heat.  I layered several spoonfuls of pork, then slaw down the center.

Heat tortillas and layer meat and slaw down the middle of each

Heat tortillas and layer meat and slaw down the middle of each

I sprinkled with the cubed avocados and tomatoes.

Add avocados and tomatoes

Add avocados and tomatoes

I topped them each with a small handful of shredded Colby Jack, and they were ready to eat.

Top with shredded cheese

Top with shredded cheese

The slaw really was a standout flavor in the tacos.  It was zesty and a great touch of acid to brighten up all of the other flavors.  We devoured three tacos each!  They really looked larger than they were; the slaw made them look stacked up until crushed down when we rolled the tortillas more to eat them.

Tequila Lime Cole Slaw

Tequila Lime Cole Slaw

Although I really, really liked Jamie Oliver’s slaw on a previous fish taco post, I think this recipe is a pretty close second.  I’m not sure I’d eat it plain, it is pretty acidic.  It could definitely be put over a lettuce salad and used instead of salad dressing.  Or simply make the vinaigrette and sprinkle over salad greens for a super change of flavor!

Tacos with Tequila Lime Slaw

Tacos with Tequila Lime Cole Slaw

Tequila Lime Cole Slaw

2 cups finely sliced cabbage
½ sweet bell pepper; finely sliced
1 tablespoon finely diced jalapeno

Vinaigrette:
1 tablespoon dried cilantro
1 tablespoon of honey
2 tablespoons of tequila
1 teaspoon of cumin
1/2 teaspoon of chili powder
1/2 teaspoon of sugar
Zest of 1 lime
2 limes, juiced

Put cabbage, pepper and zest into a bowl.

Whisk together vinaigrette ingredients and pour over vegetables.  Toss and stir to coat.

Eat immediately or refrigerate for an hour or two before eaten.

Will lose its crispness leftover.

Serves 2-4 or makes 12 small tacos

Adapted from Barbells and Bellinis.

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