This avocado and sour cream laden vegetable ‘slaw is the perfect addition to fajitas, enchiladas and tacos!
The weather this summer has been insane. In the UK we are usually lucky if we get a week or two of sunshine with temperatures in the high 20s but this summer we’ve been having a heatwave. After two weeks of respite it seems temperatures are set to soar again and this weekend it had certainly warmed up.
Don’t get me wrong I have enjoyed the good weather but I have been struggling to find ways to cool off.
As I sat out in the garden yesterday (hiding in the shade of course) I could hear and smell that at least one of our neighbours was having a BBQ. I was very, very jealous. I couldn’t justify firing up the BBQ for just me but after raiding the fridge I decided I would have a Mexican feast, complete with my own hot Mexican pickles and this cool Mexican slaw.
The perfect side dish
Whether you’re having black bean tacos, traffic light fajitas or slow cooked beef barbacoa, my Mexican slaw is the perfect addition to the table. If you usually serve avocado and sour cream then this is the perfect way of turning them into something extra special.
It also works really well served alongside grilled meats on the BBQ.
As an added bonus, fussy eaters will never know that there are two types of cabbage, coriander and carrot hidden inside. If that’s not a reason to give this a go on your next taco Tuesday then I don’t know what is!
- In a small food processor, blitz together the avocado, sour cream and lime juice.
- In a bowl, toss the carrot, cabbage and coriander with the salt and pepper.
- Stir through the avocado and sour cream mix.
In the mood for a Mexican banquet? You’ll need to add these dishes and drinks to the Mexican slaw.