Mike's EZ Cilantro Lime Cole Slaw.
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Ingredients of Mike's EZ Cilantro Lime Cole Slaw:
- Provide ● For The Cilantro Lime Slaw [all thin sliced with madoline].
- Provide 4 Cups for White Cabbage [mix red if you'd like].
- Prepare 1 Cup Cilantro Leaves [+ reserves for service & garish].
- Require 1/2 Cup for Radishes.
- Need 1 of LG Jalapeno Pepper.
- Prepare 1/2 Cup of Red Onions.
- Require 1/3 Cup for Green Onions.
- Provide 1/2 Cup Vidalia Onions.
- Give 1 tsp Granulated Garlic.
- Need 2 for Fresh Limes [juiced - reserve half for sides & garnish].
- You need 1 tsp Fresh Ground Black Pepper.
- Require 1 tsp Mexican Oregano.
- Need 1/2 tsp of Granulated Garlic Powder.
- Need - ● For The Options [as needed - rough chopped].
- Provide - Gordens Baked Crusted Tilapia Filets.
- Require of Firm Tomatoes.
- Provide for Crisp Lettuce.
- You need of Guacamole.
- You need Leaves - Cilantro.
- Prepare Jalapenos.
- Give Green Onions.
- Prepare of Radishes.
- Require of Lime Wedges.
- You need of Red Or Green Salsas.
- Need Prefabed Crusted Or Fresh Blackened Tilapia.
- Provide 1 Pound for 80/20 Hamburger.
- Need for Taco Shells Or Flour Tortillas.
- Prepare 1 Packet McCormick Taco Seasoning.
Mike's EZ Cilantro Lime Cole Slaw instructions:
- Thin slice and season your cabbage mixture..
- Prepare your sides..
- Mix your cabbage with your lime and seasonings and chill..
- Both fish and regular full accoutrements pictured..
- Prefabed guacamole pictured..
- Bake your tilapia as per manufactures directions. Usually at 425° for 20 minutes. Slice them in half..
- Place hot crispy fish in a warm flour tortilla..
- Pile on the vegetables, sour cream and guacamole. Add salsas. Enjoy!.
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