On warm summer evenings I find myself seeking out light fresh meals for dinner. One of my go to meals is fish tacos and this summer I started combining it with a coleslaw recipe I found this spring. With a daughter allergic to eggs, a husband with high cholesterol, and dairy less than agreeable with me I often find myself turning to vegan recipes to check all the boxes. These recipes are not without failures, but the coleslaw is a winner. It adds both a creaminess and a crunch that goes well with the flakey Cod.
This is a quick easy meal that should be a hit with the whole family on a busy weekday but also plays well if having friends over for dinner. I’m eager to hear what you think!
5 C. Cabbage
1 C. Carrots
2 tbsp Apple cider vinegar
1/2 cup vegan mayonnaise
2tbsp sugar
Salt & pepper
Chop the cabbage, thinly slice the carrots, mix the mayonnaise, vinegar, sugar. Add to cabbage and carrots. Add salt and pepper to taste.
Dry rub for cod:
1/4tsp paprika
1/4tsp cayenne pepper
1/4tsp salt
1/2tsp garlic powder
1/2tsp onion powder
1/2tsp black pepper
1/2tsp thyme
Generously rub the spices on your cod fillets (both sides). I grilled the fish for 3-4 minutes each side (depending on size) until flaky.
Prepare on a tortilla of your choice, we chose flour, with a base of rice, add the flaky blackened cod, coleslaw and top with sauce of your liking! My go to is always Tiger Sauce.
