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


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


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



frozen fish fillets (breaded)

flour tortillas

shredded cheddar cheese


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


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


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.


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