This afternoon when I was at the local store, I had a taste for Mexican food. I already had frozen taquitos in my freezer (I’m too lazy to make them myself), so all I needed was avocado. Well, surprise, surprise my little store didn’t have any, so I decided to make the white sauce similar to the fish taco white sauce at Rubio’s.
I also had some cabbage in the refrigerator. I love cabbage and it’s very good with Mexican food. I picked up a can of black beans so I could make the same black bean dip I used for my Black Bean Tacos.
I wanted to have a really good dressing for my coleslaw, not the typical creamy dressing that I have made in The Coleslaw Collection, and I will be adding this recipe to it.
Coleslaw Mis en Place
A while back I picked up some Avocado Oil, and I thought this would be a good time to try it out. It has almost no flavor, and is very, very good for you.
Coleslaw Dressing
Carrots added color to my slaw. I put it in a pretty dish, and set it in the refrigerator to marinate.
Coleslaw with Carrots
Next I made the Black Bean Dip. This has got to be the easiest thing in the world to make. There is no need to purchase dip at the store with all kinds of preservatives in it, just make it at home.
Mis En Place for Black Bean Dip
It’s just a simple matter of putting everything in the food processor and giving it a whirl. You can make it as hot or mild as you want it. You’ll be very happy with the results.
Black Bean Dip
The last thing to make was the White Sauce. Rubio’s makes a wonderful white sauce that they serve with the fish tacos. Sshh! Don’t tell!
Mis En Place for White Sauce
This sauce is great as a substitute for sour cream because it’s made from plain yogurt. When you make it, I suggest you use a yogurt that is not too sour, like Mountain High.
White Sauce
So, let’s get cookin’ and here’s those recipes:
Recipe: Mexican Coleslaw
Summary: Serve this with tacos next time.
Ingredients
1/2 head small cabbage, shredded
1 carrot, shredded
— Dressing —
1/2 teaspoon Coleman’s mustard
1 pinch Chipotle Powder
1/4 teaspoon cumin
1/2 teaspoon Mexican Oregano (dried)
2 tablespoons Red Wine vinegar
1/4 cup Avocado Oil
Instructions
Make sure the carrot and cabbage are shredded in small pieces.
Have ready a bowl that will not slide on the counter top. If necessary, put a towel under it. Also have ready a good whisk.
Put the mustard, chipotle, cumin, oregano and vinegar in the bowl.
Whisking constantly, slowly add the avocado oil to the bowl, in a very thin stream. Whisk until the dressing as emulsified.
Pour over the vinegar mixture over the vegetables. Toss and put into a nice bowl. Refrigerate until ready to serve.
Put the remaining ingredients into the food processor and process until you have salsa.
Add the black beans to the processor, and process until the dip is pretty smooth. You will still have some lumps of bean, but it’s supposed to be that way.
Variations
You can add or subtract the jalapeños depending on how hot or mild you want it.
I think we just might have to have a Mexican night, thanks for the idea.
Great idea!