I plan our menu for the week on Sundays. For 5 months out of the year, this is usually an annoying task that I rush to complete in the few minutes between finalizing my fantasy football line-up and kickoff of the Texans game. Tacos three times in 9 days? Sure! And God Bless that gallon baggie of ready-to-bake meatballs in the freezer! We see plenty of reruns because there’s no time to be creative and revolutionary. Okay, there’s time. I’m lazy. I feel like we’ve covered this before.
Like burger night (and pizza night, and most seafood nights…) taco night is His & Her night – same dish, different interpretations but we have tacos. His Tacos are pretty traditional: ground beef or shredded chicken, lettuce, tomatoes, guacamole, and cheese. Her Tacos? He would call them… less traditional: Shrimp, tilapia, or halibut, Chipotle Mayonnaise, and Margarita Slaw.
Chipotle Mayo and Margarita Slaw are two of my absolute favorite ways to liven up otherwise boring burger and taco nights. A happy marriage of texture and taste. Chipotle mayo is creamy and spicy. Margarita Slaw is crunchy and has tequila in it. What else could you ask for?
Margarita Slaw & Chipotle Mayo
A fresh, crunchy slaw with a margarita-inspired dressing and a spicy chipotle mayonnaise - the perfect topping for shrimp tacos and burgers.
- For the chipotle mayo:
- 1 egg, at room temperature
- 1 Tbsp lemon juice
- 1/2 tsp dijon mustard
- 1/4 tsp salt
- 1/4 cup extra-virgin olive oil
- 3/4 cup vegetable or canola oil
- 3-4 chipotle peppers, packed in Adobo sauce
- For the Margarita Slaw:
- 2 oz (about 7 cups) shredded cabbage (or rainbow salad or coleslaw mix)
- 1/3 cup chopped fresh cilantro
- 1/4 cup vegetable oil
- Dash of sesame oil
- 3 Tbsp fresh lime juice
- 1/2 tsp lime zest
- 1 Tbsp fresh-squeezed OJ
- 1 shot Tequila
- Dash of Tobasco
- Salt and black pepper, to taste
- To make the chipotle mayo, add the egg, lemon juice, mustard, and salt to the bowl of a food processor. Turn on and process.
- Slowly stream the oils into the food processor.
- After adding all of the oil, add the peppers and process until well blended.
- Place in a covered bowl, with plastic wrap pressed onto the surface of the mayo, and refrigerate.
- To make the margarita slaw, place cabbage and cilantro in a large bowl. In a small bowl, whisk together the oils, lime and orange juices, lime zest, tequila, and Tobasco.
- Pour over cabbage and toss to coat completely. Season with salt and pepper. Serve cold.
- Use to top shrimp tacos and burgers
Yields: 5 cups margarita slaw & ~1 1/4 cup mayo (enough fixins for 10 burgers or tacos)
Estimated time: 10 minutes