Pico De Gallo With Cabbage Mexican Coleslaw Recipes

Steps:

• Mix cabbage, tomatoes, red onion, yellow onion, jalapeno pepper, cilantro, lime juice, garlic, and salt in a large bowl.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

Steps:

• 1. Empty cabbage and carrot coleslaw mix into a big bowl. Fresh would taste great; I use the bagged one sometimes to save on time....
• 2. Finely dice the red onion, jalapeno (leave out seeds) and bell pepper and add to coleslaw. Mix to incorporate.
• 3. Now add your mayonnaise and mix well. Don't add mayo at the end because if you mix the slaw harshly (as you need to to mix in the mayo), the tender ingredients like tomato and avocado will be smushed and smashed and the salad will come out like a paste.
• 4. After mayo is in, now dice tomato and add it in along with the chopped cilantro, and mix gentley.
• 5. Dice avocado, add it in, and also juice the lime into the salad; mix gentley.
• 6. If you are using fresh pineapple, finely dice it and add it in. If you are using canned, drain juice out from the chunks, dice them up smaller, add in. Mix gentley!
• 7. At this point, salt and pepper it to taste. Refridgerate for at least 2 hours before serving. Garnish top with lime and diced avocado.

Steps:

• Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
• Cut the mahi-mahi into 16 equal slices.
• Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
• Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
• Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
• Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately.

Steps:

• In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.

Steps:

• Mix the first 5 ingredients together in a bowl.
• In another bowl, add your cole slaw. Add just enough of the vinegarette to coat the slaw.
• Next add1/2 cup of the pico de gallo and toss.
• Add seasoning if desired .
• Refrigerate until ready to serve. Garnish with cilantro.