We had leftover crunchy breaded cod in a spicy chipotle lime panko breading. I’d made extra with every intention of using it for fish tacos – but when the time came to have the fish tacos, I’d been gifted with so much veg from my friend Karen’s farm that I couldn’t bring myself to buy cabbage to make slaw…
I looked over the vegetables we had on hand and decided that the zucchini would make a good choice. Of course, with all of the extra moisture, it would require a thicker dressing…
I was pleasantly surprised at how well it turned out and hope you’ll agree.
1 1/2 c. shredded zucchini
1 large radish, shredded
1 medium carrot, shredded
Chopped, fresh cilantro
3 T. plain Greek yogurt
1 t. lime juice
A dash of Mrs. Dash Tomato/Basil/Garlic Blend
A dash of Ground Arbol chili powder
Salt & freshly ground pepper to taste
Place the shredded veggies and cilantro in a medium bowl.
Combine the remaining ingredients in a small bowl, then add to veggies and mix to combine thoroughly. Place in refrigerator and allow to stand at least 15 minutes before serving.
We had ours on our fish tacos. I just heated the flour tortillas and leftover fish in the oven, tore the fish into small pieces and placed it in the bottom of the tortilla shells and spooned the slaw into the shells on top of the fish. It had a balance of spicy heat and the coolness of the slaw. It was delicious!