Servings:6
Whenever I make fajitas or tacos, I find I want a fresh, simple, crunchy way to finish them. This is what I landed on: shredded cabbage and carrot, plus scallions, cilantro if you have it around, then lime juice, salt, and just a spoonful of mayonnaise. If you’re short on time, you can replace the cabbage and carrots with a 14-oz. bag of prepared coleslaw mix.
terrific. I added about 1 TB avocado ranch dressing and then sour cream to the right consistency.
Very easy to do in quarantine-very flexible recipe. I amped up the lime and cilantro.
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