cooking · Dinner

Broc Slaw and Fish Tacos

Making up a homemade broccoli and carrot slaw is easy and tasty! The dressing I made up will coat up to 16 ounces of vegetation, but no loss if you end up with a 10 ounce bag – just drain off the extra dressing when serving.

Broccoli Carrot Slaw

Ingredients:

1 16-ounce bag of pre-cut broccoli carrot slaw

1/2 cup real mayonnaise

1/2 cup buttermilk

1/3 cup white sugar

2 Tbsp lime or lemon juice

1 1/2 Tbsp white vinegar

1/2 tsp crumbled tarragon leaves

1/4 tsp fresh ground black pepper

Salt, if desired, to taste

Directions:

Whisk the dressing ingredients together till well combined. Take the slaw and chop it small (a food chopper works great. Combine with dressing and chill for a couple hours.


Fish tacos

Ingredients:

Slaw

frozen fish fillets (breaded)

flour tortillas

shredded cheddar cheese

Directions:

Bake the fish according to package directions. Heat up the tortillas. Place a Tablespoon or two of cheese on each tortilla, fish and then top with drained slaw. Wrap up and eat with a couple napkins!

Spanish Rice

Ingredients:

1 3/4 cups lower sodium chicken broth

1 14 1/2-ounce can diced tomatoes, undrained

1 7-ounce can mexicorn, drained

1 cup Basmati rice

1 Tbsp oil or butter

1 tsp chili powder

1/2 tsp dried oregano

1/2 tsp garlic

Directions:

Bring everything but the rice to a boil in a heavy pot. Add in the rice, stirring well. Bring back to a boil, lower the heat to low and cook for 20 minutes with the lid on.  Fluff up and then let sit covered off the heat for another 5 minutes. Served topped with grated cheddar cheese.

~Sarah

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