22 December, 2015
I first came across this when my girlfriend Kim, made coleslaw with it from another website, which I get to in a minute. Immediately I tasted the potential to repurpose for something else, specifically fish tacos. It was exactly what I was looking for.
This recipe is a portion adjusted version of the cilantro slaw sauce found in the Spicy Brazilian Bowl recipe over on www.pinchofyum.com. Part of my decision to use this was because it lacking mayonnaise. Mayonnaise is something I’m not really a fan of in the sauce on my tacos. Sometimes it works, but not a lot. May just be my palate *shrugs*, but I think it tastes fresher this way.
Why do I love it? It seems to combine beautifully with pico de gallo and cilantro. Did I mention cilantro? It’s hard to imagine that as a child, I HATED cilantro. I have no explanation. Now it’s one of my favorite things.
- 1/4 cup Oil
- 1/4 cup Water
- 1/4 cup Chopped green onions
- 1/4 cup Cilantro leaves
- 1 clove Garlic (I use a large cove, but you may prefer less if you’re sensitive to garlicky things)
- 1/4 teaspoon Salt
- juice of 1 Limes
- 1/4 cup Greek Yogurt (plain) or Sour Cream
- Combine all ingredients in blender and blend until cilantro is your desired size. I usually use the highest setting for about 20 seconds. Place in a suitable container and refrigerate until ready to use, but can refrigerated for several days (note that it will take on a greenish color, so don’t be surprised).