ASIAN SLAW FOR TACOS RECIPES

Steps:

• Mix cabbage, red bell pepper, green onions, sesame seeds, jalapeno pepper, 1 teaspoon garlic flakes, and 1/2 teaspoon salt together in a bowl for the slaw.
• Pour honey, lime juice, sesame oil, mustard, ginger, 1/2 teaspoon garlic flakes, 1/4 teaspoon salt, and wasabi powder into a jar. Shake until honey is dissolved. Pour over the slaw.
• Heat an 8-inch cast iron skillet over medium-high heat. Coat bottom of the pan with coconut oil and olive oil.
• Mix flour and 1/4 teaspoon salt together in a dish. Dredge cod pieces in the mixture, coating all sides. Fry cod in the hot oil, turning once, until outsides are golden, about 6 minutes. Transfer onto paper towels to absorb excess oil.
• Drain the slaw slightly. Place 1/4 of the cod on a tortilla and squeeze some lime juice on top. Add 1/4 of the slaw; top with roasted cashews. Repeat with the remaining tortillas, lime, slaw, and cashews.

Steps:

• In a large bowl, whisk together the vinegar, red pepper, and 2 teaspoons soy sauce. Add the cabbage and carrot and toss to combine. Let sit, tossing occasionally, for 15 minutes or until ready to serve. Meanwhile, in a second bowl, combine the sugar, garlic, ginger, and remaining 2 tablespoons soy sauce. Add the beef and mix to combine. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 4 to 5 minutes. Add the beef mixture, increase the heat to medium-high, and cook, breaking it up with a spoon, until cooked through, 4 to 5 minutes. Fill the tortillas with the beef and top with the slaw.