Mark and I aren’t big fish eaters – he’ll eat some shrimp and I like fried clams. The only mutually agreeable fish dish is frozen fish sticks, so they usually make their once-a-year appearance on a Lenten Friday. This year, we switched things up and made them into fish stick tacos topped with jalapeno coleslaw.

They were good and a welcome change from the usual but the coleslaw was the shining star – it would also be awesome on a pulled barbecue beef sandwich.

Jalapeno Coleslaw
(adapted from cdkitchen)
Makes about 2 cups

8 oz. cabbage, shredded
1 medium carrot, grated
1 jalapeno pepper, seeded and chopped
3 T. sour cream
3 T.  mayonnaise
1 T. red wine vinegar
1 T. vegetable oil
1 clove garlic, minced
1/8 t. salt
Pinch of pepper

Toss together grated cabbage, shredded carrot and chopped jalapeno in a large bowl.

In a smaller bowl, mix together remaining ingredients and combine well. Pour over cabbage mixture and toss to coat. Refrigerate until ready to serve.