In honor of this fabulous SoCal weather (79 degrees) we're cooking up some fish tacos tonight. I ran across this recipe in Domino last summer, and immediately whipped up a serious batch of the watermelon margaritas. {Outstanding!} Now is the time to try the tacos. The only thing is, my heart lies with a red cabbage slaw from a defunct restaurant of Madison, WI. Tacqueria Gila Monster was the most sophisticated yet simple Mexican food I've ever had. Nothing compares. To my knowledge only three recipes from this restaurant are floating around...the slaw, a tomatillo sauce, and a cactus mushroom soup. Three cheers for my alma mater The Isthmus, for reminiscing this lovely food memory in a 2007 post by Linda Falkenstein. I made this slaw at the boy's Fiesta Birthday a few years ago, then promptly lost the recipe. Found it!

Red Cabbage Slaw

1 head red cabbage
1 pound carrots
1 bunch cilantro
1/3 cup freshly squeezed lime juice
1/3 cup apple cider vinegar
2 tablespoons salt
1 tablespoon ancho chili powder

Quarter and core red cabbage. Slice thinly by hand or in food processor. Peel and grate carrots. Chop cilantro. Toss all ingredients. Let stand one hour before serving. Toss again. Serve as a garnish for tacos, as a side dish for sandwiches, or as a picnic salad. Makes 3-4 quarts.

From Jill Watson, Taqueria Gila Monster Restaurant.

We'll see if I have as lovely a photo, and if the children eat ANY of it.