Paul Harrison is a Brooklyn-based recipe developer and professional whiskey fan who penned possibly the greatest recipe for taco meat, ever. We’re running his recipes all week long, particularly since this latest batch was inspired by the abundance of Los Angeles-style Mexican food around his alma mater, USC, and shot in our own Test Kitchen. That is some solid easy tailgating chow. We respect a man with priorities.
This is a pretty simple little side, but it’s my favorite thing to have with almost any Mexican food. At a lot of places, when you order the enchilada combo plate or something along those lines, you get a little pile of iceberg lettuce. This slaw is inspired by that idea, since little piles of iceberg don’t really do anyone any favors. Use the best-quality sour cream you can find: I love Hudson Valley Fresh and it makes a huge difference.
- 1 head Iceberg lettuce
- 1/2 cup good-quality sour cream
- 1/2 cup cilantro, chopped
- 1 lime
- Salt and pepper
- Chop the lettuce into thin strips and transfer to a large mixing bowl.
- Add sour cream, lime juice, salt, pepper and chopped cilantro. You can also add a few drops of Mexican hot sauce, like Cholula, if you like.
- Mix well, let sit for a few minutes to let the flavors come together, then serve alongside any Mexican dish.
Serve this dish alongside any of these Mexican recipes on Food Republic: