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.
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.
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.
I heated my shredded pork in a small saucepan until it was bubbling away.
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.
I sprinkled with the cubed avocados and tomatoes.
I topped them each with a small handful of shredded Colby Jack, and they were ready to eat.
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.
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!
Tequila Lime Cole Slaw
2 cups finely sliced cabbage
½ sweet bell pepper; finely sliced
1 tablespoon finely diced jalapeno
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.