Cilantro Stem Slaw

I have been craving fish tacos for awhile, and Cinco de Mayo this wednsday was the perfect opportunity to make them. I wasnt even going to post them cause I have made them before, but at the last minute I had the idea to make this slaw out of cilantro stems for a topping. When you make fish tacos you need a crunch on top. Last time I used radish and cilantro, but this time I realized a slaw of cabbage and cilantro stems bound together by avocado might be the perfect touch.

Avocado, sour cream, and lime juice make up the sauce for the slaw.

Cilantro stems and cabbage make up the bulk of the slaw.

Some cilantro leaves and scallions finish it off.

The next thing I made was a mango salsa.

Mango jicama and poblano salsa. Jicama reminded me of the drupal mascot. I have been staring at him for the past 6 months while working on the new foodiefights website, so maybe it is just in my subconscious.


I made the fish the same way I made it the last time I had fish tacos.

So good.

I might have made homemade tortillas too. No big deal.

The slaw was just the stems from a bunch of cilantro, some leaves too, a half head of cabbage, about a half cup of sour cream, 2 avocados, juice of 4 limes, scallions, salt and pepper. Mix and let sit for a few hours. I left the cilantro stems long, but next time I would cut them in half cause they were a little stiff and didn’t fit perfectly in the tacos. Dispite the akward fit, the taste and texture was awesome.


  1. That looks delicious! I recently made a Mojito Cole Slaw for some shrimp tacos that had jicama in it. I love the crunch. Thanks for the idea of actually keeping and using all those cilantro stems, that’s great. PS I linked to this @papawow !

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