Best Emilys Honey Lime Coleslaw Recipes

HONEY-LIME COLE SLAW

Honey-Lime Cole Slaw image

Got this from First for Women magazine and it's a little different and very, very good! A quick, and I do mean quick light side for barbeques and picinics!

Provided by Norelllaura1

Categories Low Protein

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup olive oil
2 tablespoons honey
1 medium lime, juice of
1 (1 lb) package prepared coleslaw mix
1 (10 ounce) package shredded red cabbage
1/2 cup chopped onion

Steps:

In a small bowl, stir together the first 3 ingredients until well bleded.
In a separate bowl, combine the last 3 ingredients.
Add the honey-lime dressing to cabbage mixture and toss until evenly coated.
Chill before serving, if desired.

Nutrition Facts : Calories 165.4, Fat 13.6, SaturatedFat 1.9, Sodium 20.7, Carbohydrate 11.5, Fiber 2.2, Sugar 8.2, Protein 1.5

FISH TACOS WITH HONEY LIME CILANTRO SLAW

Fish Tacos with Honey Lime Cilantro Slaw image

The BEST fish taco recipe! Perfectly cooked fish with a yummy cabbage slaw & tomatillo ranch. These are easy, fresh, and delicious. Feel free to use any flaky white fish here--cod, halibut, tilapia, mahimahi, etc. They all work! (PS - Don't miss the notes section for lots of tips on adding a little kick, different topping ideas, and more!)

Provided by Emily

Categories Main Dish

Time 35m

Number Of Ingredients 19

Ingredients

1 1/2 lbs. cod (about 4 (6oz) fillets), thawed if frozen
1 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp salt
1 1/2 Tbsp avocado oil (or another high-heat oil)
2 cups shredded green cabbage or coleslaw mix
2 cups shredded purple cabbage
1/4 cup cilantro
Juice of 1 lime (1-2 Tbsp)
1/2 Tbsp honey
1/4 tsp salt
1/4 tsp pepper
Corn tortillas
Sliced avocado
Fresh Cilantro
A creamy drizzling sauce, like my Tomatillo Ranch or Citrus Avocado Sauce

Steps:

In a medium or large bowl, combine green and white cabbage, cilantro, lime juice (start with 1 Tbsp), honey, salt and pepper. Taste and add additional lime juice or honey as desired. Stir to combine well and set aside until ready to serve. The salt and lime juice will help soften and break down the cabbage.
In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. Place fish in a shallow container (or zip-tip bag). Pat dry with a paper towel or clean kitchen towel (this will help your seasoning mix stick). Rub with all of your seasoning blend, coating generously.
Heat avocado oil in a medium skillet over medium heat. Working in batches so as not to overcrowd the pan, cook fillets 3-4 minutes per side or until fish is opaque and cooked through. Repeat with remaining fish. Gently separate cooked fish into small sections for tacos.
To assemble your tacos, spoon slaw and fish into corn tortillas. Add your favorite extras, such as avocado slices, additional fresh cilantro, etc. Drizzle with tomatillo ranch, citrus avocado sauce, or a dollop of guacamole.

Nutrition Facts : ServingSize 1/4 recipe, Calories 307 calories, Sugar 6.9 g, Sodium 678 mg, Fat 7.4 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 5.3 g, Protein 33.2 g, Cholesterol 78.2 mg