Add tons of cilantro lime flavor to your fish tacos with our creamy cabbage slaw. This recipe uses both green and purple ...

Tossed in a creamy Greek yogurt dressing, its bold flavors are perfect for fish tacos ... walking you through how to make ...

This week’s recipe, Pan-Fried Fish Tacos with Creamy Cilantro Slaw, is my own take on a hometown favorite. What I love most about a good fish taco is the variety of flavors and textures that ...

Place the cabbage, apple and cilantro in a bowl and toss ... toss the rice vinegar dressing with the cabbage slaw. Flake the fish for the tacos (watch for bones), then assemble.

These fish tacos give a green light to eating ... sea bass and grouper are good alternative choices. 1. Make the slaw: Combine the cabbage, cilantro and scallions in a bowl. Whisk the lime juice ...

Make the fish. 1. Add coleslaw, mango, scallions, cilantro and jalapeño to a large bowl. In separate bowl, add lime juice, honey, olive oil and whisk to combine. Pour dressing over slaw.

6. Divide the fish among the tortillas. Top with salsa and slaw. Serve 2 tacos per person, garnished with extra cilantro leaves, and 2 wedges of lime. Well, the feasting is over, but you don't ...

For the cilantro salsa: Place the cilantro and green ... Season with salt and pepper. Set aside. For the fish tacos: With the rack in the middle position, preheat the oven to 425°F (220°C).

because the fish and shrimp tacos at Bakersfield never disappoint. The former is served with a tangy tabasco-lime sauce brightened with citrus cilantro slaw, the latter with crispy shrimp ...