Crunchy Coleslaw

OMG.  It has been soooooooo long since I have posted on my blog and I am actually pretty excited to do so.  The kids are in school and I am finding myself with some actual freedom to you know……  blink….. go to the bathroom by myself, eat a full meal in peace!!  And of course post on my blog!

This post was actually inspired when I opened my fridge today to find my Mother-in-law’s leftover Coleslaw from my son’s birthday party.  I am now enjoying it with my lunch and it is delicious.  I know she won’t mind if I share it  😉   It’s so fresh and yummy and if you’re like myself and you don’t seem to get enough cruciferous veggies into your diet this is a perfect, easy to throw together slaw to get the job done.   Just eyeball it when tossing the following ingredients into your food processor to chop up (see picture below for the consistency):

Red cabbage

Celery

Broccoli

Then add in the deliciousness….. chopped apple, chopped pecans, raisins and finish off with a simple store bought creamy poppy seed dressing (or make your own if you have the time).  Great to take to work for lunch!

salad

 

 

Fish Tacos with Mango Pineapple Salsa

The Salsa and Coleslaw in this recipe can be made ahead of time and stored in the fridge for even a few days, so all you have to do at dinner time is cook the fish, assemble and eat!

IMG_7901

Ingredients:

Corn Tortillas (about 6)

The Fish:

4 Haddock Fillets (fresh or frozen)

2 Tsp Ancho Chili Pepper Seasoning

The Salsa:

1 Large Mango peeled and chopped into small cubes

10 cherry tomatoes quartered

1/2 cup Pineapple chopped into cubes

1/4 cup Cilantro roughly chopped

Juice of 1/2 lime

The Coleslaw:

6 cups Coleslaw (use the pre-packaged to make it easy!)

1/3 cup Greek Yogurt

3 Tbsp. Apple Cider Vinegar

3 Tbsp. Honey

Salt & Pepper

To Make:

Combine all Salsa ingredients in a bowl to combine.

In a small bowl make the Coleslaw: Combine the greek yogurt, apple cider vinegar, honey and salt and pepper.  Pour over cabbage mixture.

Lay fish fillets out on a parchment paper lined baking sheet and sprinkle with 1/2 Tsp of Ancho Chili Pepper seasoning each.  Cook according to directions (frozen) or fresh (approximately 12 minutes or until opaque and flakes apart easily).

You can warm your Corn Tortillas in the oven or grill them on the bbq for a couple of minutes on each side while your fish is cooking (I find them best when grilled…it brings out the flavour).

Assemble the flaked fish, salsa and coleslaw on your Corn Tortillas and Enjoy!