Tropical Fish Tacos with Citrus Slaw
Fresh, vibrant, and full of citrus flavour, these Tropical Fish Tacos feature a zesty slaw made with Persian Lime Olive Oil and Grapefruit White Balsamic. A light and refreshing meal...
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Daniela Cairo
4
15 minutes
450
Asian
This vibrant Asian-inspired slaw is tossed in a bright, citrus-forward dressing made with our Persian Lime Olive Oil and Honey Ginger White Balsamic for the perfect balance of fresh lime and warm ginger sweetness.

4 tablespoons Persian Lime Olive Oil
4 tablespoons Honey Ginger White Balsamic
1 tablespoon fresh lime juice
2 teaspoons fresh grated ginger
1 teaspoon honey (optional, for extra sweetness)
1 teaspoon Ocean Edible Sea salt Salt Blendz
(or to taste)
½ teaspoon black pepper
3 cups green cabbage, thinly sliced
3 cups red cabbage, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium carrot, julienned
1 cup sugar snap peas, chopped
3 green onions, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon sesame seeds
½ cup cashews, toasted and chopped
½ cup crispy chow mein noodles or wonton strips
In a large bowl, combine cabbage, bell pepper, carrot, snap peas, green onions, and cilantro.
In a small bowl, whisk together Persian Lime Olive Oil, Honey Ginger White Balsamic, lime juice, grated ginger, honey (if using), salt, and pepper until smooth.
Pour dressing over the slaw and toss well to coat.
Just before serving, top with sesame seeds, toasted cashews, and crispy noodles for crunch.