I have been trying out meal planning. It is a good idea for many reasons. One being that you actually have something planned for dinner – as opposed to standing in front of the fridge… ten minutes before your husband will be home… with a baby on a hip and a huge puzzle on your face. Another is that your budget will thank you. When you run in the store to get “one thing”, and leave with $23 worth of random things — every day — it starts to add up. If you can plan how to use different staples and ingredients so there is no waste, you save quite a bit of money!
Every week, I am trying to do some sort of Taco Tuesday. It might be traditional tacos, barbeque/Texas tacos, or a delicious kale taco salad, etc. This last week, I did flat tacos (tostadas). I wanted a delicious side that I could use some of the ingredients we already had and other cheap items. I settled on making a Mexican Coleslaw. After all, we had sour cream, and cabbage is cheap. I visited Pinterest and saw many recipes that include mayo. People who know me know that under NO circumstances will I go 10 feet near mayo. It’s a real fear…. mayophobia. Anyways, I set out to make my own recipe, and I think that what I came up with is pretty delicious! It is fresh and cool, and yummy. Also, this is a recip-easy. I like easy and fast meals. I am not a fan of 17 steps using random kitchen instruments that I have to go out and buy for that one recipe. So grab a bowl, knife, and some measuring cups, and have at it!
16 oz. bag of coleslaw
2-3 Tbsp. chopped cilantro
1 ripe avocado
1 can of black beans
1 can of corn
2 Tbsp. lime juice
1/2 cup sour cream
¼ tsp. garlic
½ tsp. chili powder
1/8 tsp. cumin
¼ tsp. salt
¼ tsp. pepper
Open the bag of coleslaw and dump it into a large bowl. Y’all, you can get a bag of slaw for a buck! This side will make your mouth and budget happy.
Roughly chop up the cilantro and toss it with the coleslaw.
Dice the avocado and put it in the slaw. I’ve found it is easier if I slice the avocado while it is still in the skin. Make diagonal cuts and then scoop out with a big spoon.
Drain and rinse black beans and corn. Add to the mix.
Measure out your lime, sour cream, and spices. In a bowl, mix together.
Dump the sauce into the slaw mix and toss well. If it seems too thick when you mix it, add a bit more lime or sour cream. If desired, add more salt and/or spices to taste.
Serve as a side to your tacos (or tostadas) and enjoy!
- 16 oz. bag of Coleslaw
- 2-3 Tbsp. chopped cilantro
- 1 ripe avocado
- 1 can of black beans
- 1 can of corn
- 2 Tbsp. lime juice
- 1/2 cup sour cream
- ¼ tsp. garlic
- ½ tsp. chili powder
- 1/8 tsp. cumin
- ¼ tsp. salt
- ¼ tsp. pepper
- Open the bag of coleslaw and dump it into a large bowl.
- Roughly chop up the cilantro and toss it with the coleslaw.
- Dice the avocado and put it in the slaw.
- Drain and rinse black beans and corn. Add to the mix.
- In a bowl, mix together the lime juice, sour cream, and spices.
- Dump the sauce into the slaw mix and toss well.
- If desired, add more salt spices to taste. Enjoy!