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“Growing up in California, I was raised on tacos, but it wasn’t until I traveled to Mexico that I really learned the different styles. Trying real street tacos in Zihuatanejo blew my mind and turned me onto the art of simplicity. This will likely become a meal that everyone asks you to make over and over.”
* To achieve the right texture for the slaw, the cabbage should be shredded as thinly as angel-hair pasta
Soak the red onion in cold water for 5 minutes to mellow its flavor; drain. Stir together the red onion, jalapeño, lemon juice, salt and pepper in a medium bowl, and let stand 5 minutes to allow the flavors to develop. Stir in the cabbage, cilantro and scallions.