Page 100 - UMass2018_CookBook

Ingredients
Serves 4
FOR THE MANGO SLAW:
2 cups finely shredded red or green cabbage
1 red bell pepper, seeded and thinly sliced
1 carrot, shredded with a vegetable peeler
1 ripe mango, peeled and cut into matchsticks
3 green onions, chopped 1⁄4 cup chopped fresh cilantro
1 pickled jalapeño, chopped (optional)
Juice of 1 lime
1⁄4 cup olive oil
1⁄4 cup cider vinegar
1 teaspoon granulated sugar, honey or other sweetener
Salt Ground black pepper
ingredients continue on next page...
Fish Tacos with Mango Slaw and
Sweet Potato Fries
Grasso Family Andover, MA
“We enjoy swapping healthy alternatives to our favorite meals. We now choose these instead of traditional tacos.”
— Marylou Grasso
Preparation
1. To make the mango slaw, in a large bowl, combine the cabbage, bell pepper, carrot, mango, green onions, cilantro and pickled jalapeño, if desired. In a small bowl, whisk together the lime juice, oil, vinegar and sugar, and season with salt and pepper. Add the dressing to the slaw and toss to coat. Let stand for at least 20 minutes before serving.
2. To make the fish tacos and sweet potato fries, preheat oven to 350°F. Line 2 baking sheets with aluminum foil.
90 | TASTE OF HOME